I often wondered, “How long have these plaster-encased rotten apples been around on the shelves?” when I saw them in supermarkets.
Anyone who likes caramel apples should make their own at home.
If you buy them at the store, how can you be sure they don't have listeria or some other problem? Five dead are rather shocking. I grew my own apples for years but most years I had to cut and cut because I didn't spray them.
My mother loves them. I prefer them fresh, even if some are very fancy with all kinds of chocolate and nuts on them.
We first saw them I think 20 years ago, when we met up in NYC for Christmas time. We went to Saks and there they were on display tables - but the common ones today are pale imitations. They were BIG, and absolutely encapsulated in choc and caramel, etc.
This matches up with the story my husband just told me of a lawsuit over Bob Evans’ food killing a couple, allegedly. Have to see if it is in here.
Anyone have a homemade apple dip recipe. . .no fail and easy they would like to share. Also I have discovered a chocolate peanut butter that is habit forming on apples. At first I didn’t know if I liked it. . .but then after devoting a whole jar to sliced apples . . .I had to “subscribe and save” on Amazon. http://www.amazon.com/Peanut-Butter-Co-Chocolate-16-Ounce/dp/B001GQ3E3M/ref=sr_1_1?ie=UTF8&qid=1419050758&sr=8-1&keywords=chocolate+peanut+butter
I always use Amazonsmile and donate to the Voice of the Marytrs http://www.persecution.com/public/homepage.aspx?clickfrom=%3d6d61696e5f6d656e75
The first clue is to look and see if there is a lot of juice bubbling up where the wood stick goes in- if it looks wet it’s been sitting around too long.
Much better to make your own, and a good way to keep kids entertained making them.