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.
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 CRUMBLE
This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
- Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.
Nutrition Facts : Calories 340 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
CARAMEL-DIPPED APPLES
Watch our video on how to make Caramel-Dipped Apples. While they've long been a staple of county fairs, these Caramel-Dipped Apples can be made at home!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
- Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
- Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl.
- Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)
Nutrition Facts : Calories 310, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
EASY CARAMEL APPLES
Make some Easy Caramel Apples with your favorite apple, KRAFT Caramel Bits and just a little bit of water. This simple recipe for Easy Caramel Apples will come together so quickly you'll be enjoying these fall treats all season long.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 5 servings, one apple each.
Number Of Ingredients 3
Steps:
- Insert one wooden pop stick (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; spray with cooking spray. Set aside.
- Place caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.
- Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 0 g
CARAMEL APPLES
Nothing tastes better at this time of year than a sweet-to-eat caramel apple! That rich homemade flavor just can't be beat. -Karen Ann Bland, Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 apples.
Number Of Ingredients 8
Steps:
- In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.
Nutrition Facts : Calories 388 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 145mg sodium, Carbohydrate 68g carbohydrate (65g sugars, Fiber 2g fiber), Protein 2g protein.
CARAMEL APPLES
Make and share this Caramel Apples recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix caramels and water,.
- Melt over low heat, stirring constantly.
- Place apples in 4 small dishes.
- Top each with warm caramel and sprinkle with nuts.
CARAMEL APPLES
A Fall Favorite! I used to make these at school and with my family when I was little. A fun, and simple, tradition for Autumn.
Provided by B.B.Grimm
Categories Candy
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- From SpookMaster.com's Halloween Recipes
- Wash and dry apples thoroughly. Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple.
- In a small saucepan, over low heat melt the caramels with the water, stirring completely. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
- Store your caramel-covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. You can serve your caramel-covered apples on a large platter and use extra caramels as a garnish.
- Make faces on your caramel apples with candy corn, and miniature marshmallows.
- Makes 5 caramel apples.
Nutrition Facts : Calories 380.4, Fat 6.8, SaturatedFat 2, Cholesterol 5.7, Sodium 199.4, Carbohydrate 81.3, Fiber 3.3, Sugar 67.3, Protein 4.1
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.)
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- Cover large baking sheet with parchment paper. Insert wooden popsicle stick into stem end of each apple.
- Unwrap caramels and melt caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
- Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. * I found the swirling the apple, as I spooned the caramel was the most effective.
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- Line a large baking sheet with parchment paper or a silicone mat. If the apple stems aren't sturdy, insert wooden skewers or twigs into the tops.
- In a small saucepan, bring the cream just to a boil. Remove from the heat. In a large saucepan, combine 1/2 cup of the sugar with the water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderate heat without stirring and cook until the syrup begins to color around the edges, about 4 minutes. Swirl the pan carefully, then simmer until the caramel turns a light amber color, 2 to 3 minutes longer. Remove from the heat. Using a long-handled wooden spoon, carefully stir in the hot heavy cream.
- Return the caramel to the heat and stir in the corn syrup, salt and the remaining 3/4 cup sugar. Add the butter and bring the caramel to a boil over moderately high heat. Wash down the side of the saucepan with a wet pastry brush. Insert a candy thermometer in the caramel and cook it over moderate heat until the thermometer registers 242°, 6 to 7 minutes. Set the saucepan on a wire rack and stir in the vanilla. Let the caramel stand for 5 minutes to cool slightly.
EASY CARAMEL APPLES - JUST A TASTE
From justataste.com
- Wash and thoroughly dry the apples then press a lollipop stick firmly into the top of each apple. Line a baking sheet with wax paper.
- Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.
- Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the apples in your preferred toppings then place them on the lined baking sheet. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve the apples immediately or store them in the fridge until ready to serve.
CARAMEL-DIPPED CHOCOLATE APPLES - MRFOOD.COM
From mrfood.com
- Line a rimmed baking sheet with wax paper and coat with cooking spray. Insert a wooden craft stick into the stem end of each apple.
- In a medium saucepan over low heat, combine caramels and water, stirring constantly until melted. Remove from heat and spoon over apples, coating completely. Place coated apples on baking sheet and chill 30 minutes.
- In a medium saucepan over low heat, melt chocolate chips and vegetable shortening, stirring constantly. Spoon chocolate evenly over caramel-coated apples. While the chocolate is still melted, decorate apples with sprinkles and candy. Yes, this is the part when you want to recruit your kids and grandchildren to help out. Chill 30 minutes or until set. Enjoy.
CARAMEL APPLE CAKE - SIMPLY DELICIOUS
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- Whip the cream with the dulce de leche until soft peaks form. Slice the cake and serve with a dollop of the whipped cream.
DAIRY FREE CARAMEL APPLES. - THE PRETTY BEE
From theprettybee.com
- Wash the apples in very warm water to help remove the wax coating. Dry thoroughly and insert a popsicle stick into each one. Set on a parchment paper lined cookie sheet.
- Place the vegan buttery spread in a heavy bottomed pot and melt over medium high heat. Add the brown sugar and stir until melted and incorporated.
CARAMEL APPLE PARFAITS RECIPE - TOM VALENTI | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Butter and flour a 12-by-17-inch rimmed baking sheet. In a medium bowl, whisk the flour with the baking soda, salt, cinnamon, cloves and allspice. In a large bowl, using an electric mixer, beat the softened butter with the brown sugar and molasses at medium speed until combined. Add the egg and beat until blended, then add the dry ingredients in 3 batches, alternating with the buttermilk. Scrape the batter onto the prepared baking sheet and smooth the surface.
- Bake the cake in the center of the oven for about 20 minutes, or until springy. Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
- In a medium saucepan, combine the sugar and water and cook over moderately high heat, stirring, until the sugar dissolves. Cook without stirring until a deep amber caramel forms, 5 to 6 minutes. Remove from the heat and carefully add the cream. Once the bubbling subsides, return the caramel to moderate heat and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 6 minutes. Whisk in the cinnamon. Transfer the caramel to a heatproof pitcher.
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- In a medium saucepan, combine caramels and water over low heat; stir continuously until melted. Spoon melted caramel over apples to cover completely.
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