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Newspaper
Lubbock Avalanche Journal
Location
Lubbock, Texas, United States of America
Date
Jan 15, 1971
Page
23
Caramel Dessert Fondue uses warm caramel sauce for dipping chunks of apple banana and marshmallows with chopped nuts. Caramel Nut Crisps offer crisp cereal coconut and nuts bound with caramel for teen parties. Also featured are Caramel Corn Clusters Caramel Crunch Apple Pie and Caramel-Layer Choco-Squares.
Melt caramels with water until smooth. Toss with crisp rice cereal coconut corn flakes and nuts until coated. Drop clusters on greased sheet and allow to firm. Yields about 31 dozen clusters.
Melt caramels with sugar water in a double boiler until smooth. Serve by dipping apple, banana, marshmallows, and nuts in the warm caramel sauce. Yields about 1 1/3 cups sauce for 6 to 8 servings.
Two quarts popped corn with one cup roasted peanuts are coated in a caramel sauce made from caramels sugar and water. Cook until smooth and boil five minutes then mix with corn and peanuts, spread on sheets, cool, and break into clusters.
Melt caramels with water until smooth. Layer apples and caramel sauce in a pastry shell. Combine flour sugar cinnamon and nuts and cut in margarine until crumbly. Sprinkle topping over apples and bake 375 degrees for 40 to 45 minutes yielding eight servings.
Recipe outlines making caramel layer chocolate squares. Ingredients include caramels evaporated milk German chocolate cake mix butter nuts and chocolate pieces. Method covers melting caramel with milk forming base, baking crust, topping with chocolate, adding caramel layer, crumbling dough, and chilling before cutting into 36 bars.
Wash and dry 4 to 5 medium apples. Insert sticks in stems. Dip in hot caramel sauce and coat. Scrape excess sauce, place on greased waxed paper and chill until firm. Keep in a cool place. Makes 4 to 5 apples.
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