Caramel Apple Jack Treats Recipe 435 Food

CARAMEL APPLES

Steps:

• Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
• Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
• Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
• Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.

PERFECT CARAMEL APPLES

Steps:

• Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

CARAMEL APPLES

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.)

CARAMEL APPLE RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in cereal and dried apples. Shape 1/2 cup mixture into an apple-shape. Insert stick into center and let cool to room temperature. Melt caramels according to package directions. Spread caramel onto apples and set on waxed paper to cool.

CARAMEL APPLE JACK TREATS RECIPE - (4.3/5)

Steps:

• 1. Line a 9 x 13 cake pan with parchment paper and set aside. 2. In a large stock pot, add the Butter and melt on low heat. 3. Add in the Mini Marshmallows and stir until melted. 4. Turn the heat source off and stir in the Caramel Bits and the Cereal 5. Immediately transfer the Cereal mixture into the prepared pan. Using the back of a spatula press the mixture flat in the pan going all the way to the edges as you see here. You will need to work quickly for this step before the bars set. 6. Allow the Bars to cool completely. 7. In the mean time, melt the White Baking Chocolate according to package directions. 8. Use the parchment to lift the Bars out of the pan. Cut into 3 x 3 size Bars, and place them on a cookie cooling rack. 9. Drizzle the Bars with the melted Chocolate 10. Allow the Chocolate to set and then you are ready to serve! Makes about 18 bars. Store leftovers in an airtight container. Recipe by: Hot Dish Homemaker

CARAMEL APPLE JACK O'LANTERNS

Steps:

• Line a baking sheet with parchment paper. Wash and dry apples thoroughly and remove stems. Insert a candy stick into the top of each apple and set aside.
• In a liquid measuring cup, combine heavy cream, vanilla extract, pumpkin spice and orange gel food coloring. Stir until color is evenly blended and set aside.
• Fill a large, heatproof bowl halfway with ice and water and set aside.
• Add sugar and corn syrup to a tall saucepan and stir with rubber spatula just to mix. Remove spatula and begin to melt sugar and corn syrup over medium heat. Once fully melted, add in heavy cream mixture and stir until incorporated.
• Clip candy thermometer to side of saucepan and slowly bring to a boil over medium heat, but do not stir during this process. Once caramel reaches 242-244°F, remove saucepan from heat and place directly in ice water for a couple seconds to halt cooking process. Remove from ice water and stir in butter until incorporated.
• Pour caramel into a tall, heatproof liquid measuring cup and immediately begin dipping apples until completely coated. Allow excess caramel to drip off for a few seconds, then transfer to parchment paper. Once all apples are dipped, chill them in refrigerator for at least 2 hours before decorating, or up to 2 days.
• Before serving, roll out a small amount of black fondant and carve jack o'lantern faces from it. Arrange faces directly on the caramel apples and twirl pieces of green sour candy belts around candy sticks and down the sides of the apples to resemble pumpkin vines.
• Prep tip: Make sure apples are at room temperature before dipping so that the caramel adheres well to the skin.
• Note: If caramel cools too quickly before all of the apples are dipped, reheat in the microwave for a few seconds until warm and pourable.