Caramel Apple Cream Topping Food

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CARAMEL APPLE TOPPING

Steps:

• Melt butter in 10-inch skillet over medium heat. Stir in apples.
• Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm.

CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)

Steps:

• Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
• Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
• When cake is done, punch holes in it with a knife and pour topping over.
• Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

CARAMEL-APPLE CREAM TOPPING

Steps:

• In large bowl, beat whipping cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form.
• Gradually beat in 1/4 cup caramel topping, the brown sugar and apple pie spice, scraping bowl once, until blended and stiff peaks form. Refrigerate until ready to serve. Garnish with additional caramel topping.

CARAMEL APPLE SUNDAE

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

CREOLE CREAM CHEESECAKE WITH CARAMEL-APPLE TOPPING

Steps:

• Make the crust:
• Make the crust. Preheat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, brown sugar, salt, and butter to combine. Pat the mixture into a 10-inch springform pan, pressing the crumbs firmly in an even layer on the bottom and making sure they come at least halfway up the side of the pan. Bake for 7 to 10 minutes, until the crust is fragrant, dry, and toasty. Let cool, then wrap the entire outside of the pan tightly in two layers of foil, all the way to the top.
• Make the filling:
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the plain cream cheese and sugar on medium-high speed for about 4 minutes, until incredibly smooth and light. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Add the Creole Cream Cheese and vanilla paste and beat on medium-high speed for about 2 minutes, scraping down the bowl once more. Decrease the speed to medium and beat in the eggs, one at a time, incorporating each one before adding the next. Mix just until the batter is smooth and uniform. Continuing to mix past that point, even though the batter won't look different, only incorporates extra air, which will cause the cheesecake to bubble excessively and the surface to crack as that air tries to escape during the baking process.
• Decrease the oven temperature to 350°F. Pour the batter into the prepared crust and tap the pan gently on the counter a few times to remove any large air bubbles. Place the springform pan in a large baking or roasting pan (just big enough for the springform pan to fit in) and set the pan on the middle rack in the oven. Fill the pan with enough hot water to reach the rim of the springform pan. Bake for about 1 hour, or until the sides of the custard are set and the middle is still just slightly wobbly. Generally, if the entirety of the custard is fully set, your cheesecake is overbaked. Don't panic-it'll still be delicious, and you'll do better next time!
• Let the cheesecake cool in the water until it is about room temperature. (You don't want to have to try to grab the pan out of hot water if you can help it.) However, if you're worried that your cheesecake might be slightly overbaked, you'll want to pull it out rather quickly, and let it cool at room temperature. Refrigerate for at least 3 hours before slicing. The cake can be refrigerated, covered, for up to 4 days.
• Make the topping:
• In a large heavy-bottomed sauté pan, heat the butter until melted. Stir in the granulated sugar, brown sugar, and honey and let cook until bubbling. Add the apples and toss to coat. Stir in the lemon zest, lemon juice, salt, cinnamon, cardamom, and ginger; stir to combine. Cook for about 4 minutes, or until the apples just start to soften. Remove from the heat, stir in the vanilla, and transfer to a bowl to cool completely before use. The filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

CARAMEL APPLE CAKE

Steps:

• Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
• Combine flour, baking powder,baking soda and salt.
• Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
• combine all topping ingredients, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.

CARAMEL APPLE CREAM PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender. , Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. , In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. , Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

CARAMEL APPLE DIP

Steps:

• In a microwave-safe bowl, combine cream cheese and ice cream topping until blended. Add marshmallow creme; mix until blended., Microwave, uncovered, on 50% power for 1 minute; stir. Microwave 30-60 seconds longer, stirring every 15 seconds or until warm. Transfer to a serving dish. Serve immediately with apple slices.,