CARAMEL APPLE BREAD
Provided by Shiran
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
- In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a medium bowl whisk the egg, then add oil, vanilla extract and yogurt until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped apple. Pour the batter into prepared loaf pan.
- Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is getting too brown while baking, cover pan loosely with aluminum foil. Allow to cool completely in the pan on a wire rack.
- To make the glaze: In a medium saucepan, mix together sugar, heavy cream, and butter and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, whisking occasionally. Remove saucepan from the heat, and let cool slightly. Add 1 tablespoon powdered sugar and whisk until smooth and combined. Mixture should be thick, if it's still liquid, add another tablespoon until thick but pourable. Spread caramel mixture evenly over the bread.
- Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.
CARAMEL APPLES
A deep, rich caramel makes for a classic shiny caramel apple.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 candy apples
Number Of Ingredients 8
Steps:
- Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
- Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
- When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
CARAMEL APPLE BREAD
"With its caramel topping, this bread is great for snacking," Valerie Long writes from Oklahoma City, Oklahoma. "Low in fat but big on flavor, it's a winner that never lasts long in our house."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the yogurt, sugar, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to yogurt mixture and beat until just combined. Fold in apples and pecans., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, bring the brown sugar, butter and milk to a boil, stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread over cooled bread. Let stand for 15 minutes.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 232mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
BEST EVER CARAMEL APPLE CRISP
When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy.
Provided by St Matthew First Graders
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F (175 degree C).
- In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
- In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
- Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Nutrition Facts : Calories 502.2 calories, Carbohydrate 80.8 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 208.3 mg, Sugar 57.9 g
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- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment and lightly grease.
- Core, seed, and thinly slice your apples. (I didn't peel mine but feel free to peel them first if you want). Add apples, butter, brown sugar, and cinnamon to a medium sauce pan and cook over medium heat for 5-8 minutes until apples are very tender and sauce is caramelized. Remove from heat.
- While the apples are cooking, prepare your crumble. In a small-medium bowl combine brown sugar, flour, oats, and cinnamon. Dice the cold butter and add to mixture. Mash in with a fork, pastry cutter, or your fingers, until a crumbly mixture forms.
- Place flatbreads on prepared baking sheet. Top flatbreads with apple-caramel mixture. (It will probably spread and spill off of the flatbreads, don't worry about it, just make sure to get all of the apples on the flatbreads).
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