I was going to post a recipe for a de-tox soup, but then saw this in today's las Vegas paper. I am intrigued by the idea of shaving down big Granny Smith apples to make cute little ones to encase in caramel.

"BY HEIDI KNAPP RINELLA
LAS VEGAS REVIEW-JOURNAL
Posted: Nov. 9, 2011 | 1:39 a.m.

Asked to reveal the secrets of a great caramel apple, our local experts were unanimous about one: Granny Smith.

"We like the combination of the tart with the sweet caramel," said Beth Walker, co-owner of Grandma Daisy's Candy & Ice Cream Parlor in Boulder City. And, she said, they're a "nice firm, juicy apple. Of course, the caramel's hot. As you dip it in, it doesn't have a tendency to cook the firmer apple."

"A Granny Smith apple, along with chocolate, has very complementary flavors," said Jennifer Gudgel, director of gourmet chocolates for the Mars Retail Group, which includes Ethel M. "I think that's what people think of when they think of a caramel apple ­­-- that sour tartness with the sweetness of the caramel."

Kimberly Valdez, executive pastry chef of Lakeside and SW Steakhouse at Wynn Las Vegas, said she even uses Granny Smiths for the tiny -- as in 1¼ inches in diameter -- caramel apples served on the Sweet Cart Named Desire at Lakeside. And where in the world does she find such Lilliputian Granny Smiths? She uses a scoop to cut them out of larger ones.

Bryan Ogden, director of culinary development at Sugar Factory at Paris Las Vegas and at the Miracle Mile Shops, said they use Granny Smiths, too.

"It's just basic, it's easy, it's available," he said, acknowledging their aforementioned qualities. But this time of year, he suggests stepping it up a bit with the usually harder-to-find Pippins or Jonathans.

"They're a good size," he said. "Granny Smiths can be kind of big. It's hard to get through one."

On the other hand, Gudgel said at Ethel M they use the largest Granny Smiths they can find. They don't put sticks in them, because piercing the apple shortens its life. And because they're so big, she said, most people slice them up and serve them in pieces, which sort of brings us back to Valdez's mini-Grannies.

"A lot of people use Red Delicious," Ogden said. "That's actually not the best variety. They tend to be mealy and a little bland."

So we're agreed on that -- Grannies all the way. Now, for the caramel ...

Walker, Gudgel, Valdez and Ogden said they all make their caramel from scratch, using butter, sugar, cream, vanilla and the occasional secret ingredient.

"The cool thing is that they're made in the same copper kettles we've been using for 30 years," Gudgel said. Walker said she uses a copper kettle as well.

But that method involves a candy thermometer and precise temperatures, which may be more than a lot of people want to tackle.

"It's very easy at home for people to do with their kids," Ogden said. For home use, he recommends using six apples, with wooden or heavy bamboo skewers. Mix 14 ounces of unwrapped caramels and 2 tablespoons of milk in a microwave-safe bowl and microwave for a minute or two -- stirring about every minute -- until the mixture is melted. Then dip the apples.

And then the fun begins.

"Roll them in whatever you want," Ogden said. "Chopped nuts, coconut or whatever. You can drizzle chocolate over them when they're cool." And be sure, he said, to have a greased tray or pan ready for when they're finished.

At Ethel M, Gudgel said, one variety is covered with white and milk chocolate, one with pecans and another with peanuts, with both white and milk chocolates.

Walker said Grandma Daisy's has about 100 topping variations, including Butterfinger, Heath bits, Fruity Pebbles and -- new this year -- bacon bits. Or apple-pie style, which is drizzled with white chocolate and sprinkled with cinnamon and sugar.

Ethel M, Grandma Daisy's and Lakeside have them year-round. Ogden said Sugar Factory is just starting its candy apples but may continue them all year if they're well-received.

Walker said she sells 120 to 150 a week and also gets special orders, such as the 170 she just did for a wedding.

Ogden said the appeal of a caramel apple is simple.

"I think it's just something you associate with fun events," he said. "It reminds you of your childhood. They're always with some kind of festival environment -- fairs, carnivals, circuses. Something fun.

"When you mention caramel apples, people smile. It just adds to the season."

EASY CARAMEL APPLES
5 medium apples, washed and well-dried
1 11-ounce bag caramel bits
2 tablespoons water

Insert one wooden pop stick (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; spray with cooking spray. Set aside.

Place caramel bits in medium saucepan. Add water; cook on medium-low heat for three minutes or until caramel is completely melted, stirring constantly.

Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 minutes before serving. Store any leftover apples in refrigerator.

Serves 5.

-- Recipe from Kraft

CLASSIC CARAMEL APPLES

6 wooden craft sticks
6 small apples, any variety, stems removed
1 cup heavy cream
1 cup granulated sugar
¼ cup dark corn syrup
2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath in a large stockpot or similar container.

Bring cream, sugar, corn syrup and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).

Serves 6.

-- Recipe from Martha Stewart Living

CARAMEL APPLE DIP

1 8-ounce package cream cheese, softened
½ cup packed brown sugar
¼ cup caramel ice cream topping
1 teaspoon pure vanilla extract
1 cup marshmallow creme
3 medium tart apples
2 tablespoons lemon juice
2 tablespoons water

In a small bowl, beat the cream cheese, brown sugar and caramel topping. Add vanilla and stir until smooth; fold in marshmallow creme.

Cut apples vertically into thin slices. In a small bowl, combine lemon juice and water; toss apples in lemon-juice mixture. Drain. Dip apples into sauce.

Makes 2 cups (serves about 16).

-- Recipe from Taste of Home magazine"