Cajeta is a Mexican goat-milk caramel sauce. This is a simplified version of cajeta used as a dip.

• Melt the caramels and goat-milk over low heat.

• Toast the pecans in the oven for 12 minutes at 350°F.

• Cut the apples into quarters, cut out the cores, and cut the quarters into slices for dipping.

• Arrange the slices of apples on a platter with the toasted pecans in a bowl and the melted caramel in a warm earthenware bowl.

• Dip an apple wedge into the caramel and then the pecans.

Carnival Apples . . . . . . . . . . . . . . . . . . . . . . . .

Make caramel apple wedges like caramel apples that are served at carnivals. Dip the apple wedges in caramel and nuts and then refrigerate them to set the caramel. Serve the predipped apple wedges with popcorn and other carnival treats.