Caramel Apple Flavor Bomb Food

CARAMEL APPLE CREAM PIE

Steps:

• In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
• In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
• Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

CARAMEL APPLE BOMBS

Steps:

• Heat oven to 350ºF.
• Combine 1/4 cup dry pudding mix and spices. Add to apples in medium bowl along with the water; mix lightly.
• Unroll crescent dough; separate into 16 triangles. Spoon 1 heaping Tbsp. apple mixture onto shortest side of each triangle. Fold dough over apple mixture, completely enclosing apple mixture. Pinch edges of dough together to seal.
• Place, seam sides down, in 9-inch round pan sprayed with cooking spray; sprinkle with remaining dry pudding mix. Drizzle with butter.
• Bake 33 to 35 min. or until deep golden brown; cool slightly.
• Microwave caramels and milk in small microwaveable bowl on HIGH 1-1/2 to 2-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every minute. Drizzle over dessert just before serving. Sprinkle with nuts.

CARAMEL APPLE MONSTER MUNCH

Steps:

• Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
• Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
• Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
• Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
• Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.

UMAMI BOMB PASTE

Steps:

• In a microwave-safe bowl, whisk together the Worcestershire, coconut aminos and ground mushrooms. Microwave for 45 seconds. Let steep for an additional 5 minutes, whisking frequently.
• Add the tomato paste, Parmesan and fish sauce. Keep refrigerated in an airtight container for up to 2 weeks.

CARNIVAL CARAMEL APPLES

Steps:

• In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. , Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.