Caramel Apple Biscuit Pops Food

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CARAMEL APPLE POPS



Caramel Apple Pops image

It is surprisingly easy to make your own homemade caramel apple pops. Tart green lollipops are covered in sweet, chewy caramel for a fall treat.

Provided by Kristina Vanni

Categories     Dessert     Snack     Candy

Time 2h30m

Number Of Ingredients 7

2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
2 teaspoons green apple extract
1 teaspoon citric acid
5 drops liquid green food coloring
1 cup soft caramels

Steps:

  • Fill a large bowl with ice and top with water and set aside. Add candy sticks to slots in lollipop mold, reaching about halfway up the circle.
  • Increase heat to medium-high to bring mixture to a boil, stirring until sugar has dissolved.

Nutrition Facts : Calories 129 kcal, Carbohydrate 31 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 29 mg, Sugar 30 g, Fat 1 g, UnsaturatedFat 0 g

CARAMEL APPLE CAKE POPS



Caramel Apple Cake Pops image

For a perfect fall treat, mix spice cake and apples with frosting to form cake balls. Then dip them in caramel coating, and let the kids go nuts, rolling them in peanuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 39 cake pops.

Number Of Ingredients 10

1 package spice cake mix (regular size)
1-1/2 cups finely chopped peeled tart apples
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons heavy whipping cream
2 tablespoons butter
1/2 cup confectioners' sugar
2 packages (11 ounces each) Kraft caramel bits
1/4 cup water
39 lollipop sticks
1 cup finely chopped salted peanuts

Steps:

  • Prepare cake mix batter according to package directions, adding the apples after mixing. Pour into two greased and floured 9-in. round baking pans. Bake according to package directions. Cool completely., In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5 minutes. Gradually beat in confectioners' sugar until smooth., Crumble one cake layer into a large bowl. (Save remaining cake for another use.) Add brown sugar mixture; mix well. Shape into 1-in. balls. Arrange on waxed paper-lined baking sheets. Freeze for at least 2 hours or until firm., In a large saucepan, combine caramel bits and water. Cook and stir over medium-low heat until smooth. Dip ends of lollipop sticks into caramel and insert into cake balls. Dip balls in caramel; roll bottoms in peanuts. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 146 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

UPSIDE-DOWN CARAMEL-APPLE BISCUITS



Upside-Down Caramel-Apple Biscuits image

Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands biscuits.

Provided by Mom2Rose

Categories     Breads

Time 1h20m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/2 cup caramel ice cream topping
1/4 cup packed dark brown sugar
6 cups sliced peeled granny smith apples (about 4 medium)
1/2 cup chopped pecans
1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)

Steps:

  • Heat oven to 350°F
  • In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
  • Stir in brown sugar and apples.
  • Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
  • Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
  • Sprinkle 1 tablespoon pecans in each cup.
  • Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
  • Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
  • Place biscuits on top of caramel-apple mixture in each cup.
  • Place cups on large cookie sheet with sides.
  • Bake 18 to 23 minutes or until golden brown.
  • Place cups on cooling rack; cool 5 minutes.
  • Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
  • Serve warm.

CARAMEL MARSHMALLOW APPLES



Caramel Marshmallow Apples image

Make and share this Caramel Marshmallow Apples recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

6 small apples
14 ounces caramels, unwrapped
1 cup mini marshmallows
1 tablespoon water

Steps:

  • Wash apples and remove stems. Insert sticks and set aside.
  • Place wax paper on a baking sheet and spray with non stick spray.
  • Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
  • Remove from heat and cool slightly.
  • Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
  • Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.

Nutrition Facts : Calories 356.7, Fat 5.6, SaturatedFat 1.7, Cholesterol 4.6, Sodium 170.3, Carbohydrate 78.3, Fiber 3.6, Sugar 63.6, Protein 3.6

CARAMEL APPLE BISCUIT POPS



Caramel Apple Biscuit Pops image

Chopped apple and cinnamon-sugar meet Grands biscuits in a fun, carameled apple treat! NOTE: you will need 12 popsicle craft sticks for this recipe.

Provided by Mom2Rose

Categories     Breads

Time 35m

Yield 12 biscuit pops, 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) package Pillsbury Grands refrigerated buttermilk biscuits
2 tablespoons butter or 2 tablespoons margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup brown sugar, firmly packed
1/4 cup whipping cream
3/4 cup powdered sugar

Steps:

  • Heat oven to 350°F
  • Place paper baking cup in each of 12 regular-size muffin cups.
  • Cut each biscuit into 6 pieces; place in large bowl.
  • Add butter, apple, granulated sugar and cinnamon; toss gently to mix.
  • Spoon mixture into muffin cups.
  • Bake 20 to 25 minutes or until golden brown.
  • Immediately remove from pan.
  • Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly.
  • Remove from heat.
  • Beat in powdered sugar until smooth.
  • Spoon warm icing over warm biscuit cups.
  • Insert 1 craft stick into center of each biscuit cup.

Nutrition Facts : Calories 240.6, Fat 8.9, SaturatedFat 3.7, Cholesterol 12.3, Sodium 400, Carbohydrate 38.4, Fiber 0.7, Sugar 23.8, Protein 2.7

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