{candy on my fruity} How To: Win Friends and Influence People with Caramel-Dipped Fruits

You know what makes a fig better? Dipping it in hot caramel and letting it harden and seeing how pretty it is and then eating it, all crunchy and soft and delicious.

You know what makes THAT better? Dipping aforementioned fig in caramel and THEN in chopped roasted cashews and a little bit of cinnamon.

Ditto for apples!

I could tell you how… but Fig & Kindle helpfully wrote out a tutorial with these gorgeous seckel pears. So why reinvent the wheel?

A couple of notes for success:

• This is an excellent dairy-free dessert.
• Make sure your fruit is top quality. Mushy fruit dipped in caramel is still mushy fruit!
• Make sure the fruit is clean and very dry. Caramel won’t stick to wet fruit.
• The caramel will harden much more quickly than you think, so work fast and have everything prepared and set out neatly before you get started.
• You can use foil or parchment instead of waxed paper if you wish- it won’t stick once the caramel hardens.
• The dipped fruit will start to weep a little after about 2 hours in a warm kitchen, so if at all possible, dip them no more than an hour or two before serving.
• Don’t put them in the fridge or they’ll get messy.
• Lastly, this might seem like a fun craft to do with kids, but seeing as the caramel is about a million degrees, I’m going to recommend against doing that unless they’re at least in the double digits!