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
CARAMEL-DIPPED LOCAL APPLES
Steps:
- Line a baking sheet with a silicone baking mat or wax paper. Place the ice pop sticks into the stem ends of the apples and place on the prepared baking sheet.
- In a heavy medium pot over medium heat, melt the butter and then stir in the brown sugar until completely combined. Whisk in the sweetened condensed milk, corn syrup, honey, cinnamon and salt until smooth.
- Bring the mixture to a simmer and cook, stirring occasionally with a rubber spatula, until the temperature registers 238 degrees F on a candy thermometer. Remove from the heat and let the caramel cool for about 2 minutes.
- Holding an ice pop stick, carefully dip an apple in the caramel up to the stem, then roll in the desired toppings and place on the prepared baking sheet. Repeat with the remaining apples. Chill the apples until the caramel and toppings are set, at least 1 hour and up to overnight.
CARAMEL APPLE DIP
Sinfully delicious! Sprinkle with nuts and use as a dip for your favorite apples!
Provided by Lori
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 6m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.8 g, Cholesterol 32.2 mg, Fat 11.4 g, Protein 3.1 g, SaturatedFat 6.7 g, Sodium 136.4 mg, Sugar 26.6 g
CHAMOY TAJíN CARAMEL APPLES RECIPE BY TASTY
Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in tajin for a spicy fun twist!
Provided by Nichi Hoskins
Categories Desserts
Time 1h
Yield 8 apples
Number Of Ingredients 10
Steps:
- Grease a baking sheet with nonstick spray.
- Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
- Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
- Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
- Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
- Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
- Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
- Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 83 grams, Fat 28 grams, Fiber 10 grams, Protein 4 grams, Sugar 66 grams
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
SWEET SHOPPE CARAMEL APPLES
My hand-dipped apples are as beautiful as the ones you'll find at fancy candy counters, only they're fresher, better-tasting and more economical. Make some for Halloween or your next party.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; place on prepared pan. Chill., In a heavy 3-qt. saucepan, combine the sugar, cream, corn syrup and butter; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 245°, about 1 hour. , Remove from the heat. Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom into toffee bits, about 1/2 in. up the sides. Return to baking sheet; chill., In a microwave, melt chocolate chips; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples. , Repeat with white chips. Chill until set. Remove from the refrigerator 5 minutes before serving.
Nutrition Facts : Calories 1331 calories, Fat 58g fat (32g saturated fat), Cholesterol 103mg cholesterol, Sodium 573mg sodium, Carbohydrate 208g carbohydrate (167g sugars, Fiber 7g fiber), Protein 6g protein.
CEREAL-DIPPED CARAMEL APPLES
Steps:
- Put the vanilla chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted. Put the cereal in a shallow dish. Dip each apple in the melted vanilla chips, then roll in the cereal. Let stand on parchment paper until set. If you like, put each apple in a jumbo muffin liner and package in a white candy-apple box tied with ribbon.
CARAMEL-DIPPED APPLES
Categories Fruit Dessert Kid-Friendly Halloween Apple Fall Bon Appétit Small Plates
Yield Makes 12 apples
Number Of Ingredients 13
Steps:
- Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
- Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
- While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
- Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
- Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
- Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.
CARAMEL APPLES
An easy recipe for making homemade caramel apples, this can be doubled or tripled easily to make more. Once dipped, the apples can be rolled in chopped nuts, candy, or drizzled with chocolate for a little extra flair. Be sure to start with room temperature apples as cold apples will cause the caramel mixture to harden too quickly making it difficult to work with.
Provided by Erin Jeanne McDowell
Categories snack, candies, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
- In a medium pot, combine the sugar, corn syrup and 1/3 cup water. Stir the mixture with a silicone spatula or wooden spoon over medium heat until the mixture begins to bubble at the edges. Once it begins to bubble, stop stirring.
- Cook the mixture (without stirring) until it begins to turn a medium amber color, 10 to 12 minutes. When the desired caramel color is reached, stir in the salt, cream, vanilla and butter - the mixture will bubble up vigorously - stir until it's combined and smooth.
- Continue to cook the caramel over medium heat, stirring constantly, until the mixture reads 245 degrees on an instant-read thermometer, another 8 to 10 minutes. Leave the syrup mixture in the pot, and allow to cool to 200 degrees. (If the mixture cools too much, it can be reheated until fluid.)
- Working quickly, dip 3/4 of an apple into the caramel, tilting the pot as needed to coat. Hold the apple over the caramel, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the caramel as necessary. Cool completely before serving.
CARAMEL SAUCE (FOR DIPPING APPLES)
I got this recipe from a magazine many years ago. The tubs of caramel sauce made for dipping your apples into are expensive (at least for this mom) and this was a homemade version. Our family loves it.
Provided by Kristenblakley
Categories Dessert
Time 20m
Yield 1 24 oz, 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, sweetened condensed milk, and corn syrup and cook until sugar is thoroughly dissolved and cooked. Add water and cook until bubbly. Add butter and vanilla and cook 5 more minutes. Be careful not to burn the sugar.
Nutrition Facts : Calories 198, Fat 2.3, SaturatedFat 1.4, Cholesterol 9, Sodium 40.2, Carbohydrate 43.9, Sugar 38.5, Protein 2.1
CLASSIC CARAMEL APPLES
For a dainty take on our Classic Caramel Apples, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Insert sticks into tops of apples. Prepare an ice-water bath.
- Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.
- Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).
OREO CARAMEL-DIPPED APPLES
Make and share this Oreo Caramel-Dipped Apples recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Insert popsicle stick into stem of each apples; set aside.
- Heat caramels and water in large saucepan over medium-low heat, stirring until caramels are melted and smooth.
- Dip apples into melted caramel, spooning caramel over apples to coat.
- Roll in chopped cookies, pressing cookies gently into caramel.
- Place on waxed paper-lined baking sheet; let stand for 25 minutes or until caramel sets.
- Heat chocolate and oil in medium saucepan over low heat, stirring until melted and smooth; cool for 15 minutes.
- Drizzle over apples. Let stand until firm (refrigerate if needed).
- Store in refrigerator up to 2 days.
Nutrition Facts : Calories 944.9, Fat 28.8, SaturatedFat 10.3, Cholesterol 12.8, Sodium 530.3, Carbohydrate 171.9, Fiber 6.2, Sugar 137.7, Protein 10.2
EASY CARAMEL APPLES
Steps:
- Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.
Nutrition Facts : Calories 305 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 2g fiber), Protein 3g protein.
COOKIE & CARAMEL DIPPED APPLES
Surprise them with the best Halloween treat yet, and make these Cookie & Caramel Dipped Apples. Caramel apples are rolled in chopped chocolate sandwich cookies and drizzled with orange-tinted white chocolate in this Cookie & Caramel Dipped Apples.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 5 servings
Number Of Ingredients 6
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. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
- Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper-covered baking sheet; let stand 25 min. or until caramel is firm.
- Melt chocolate as directed on package; stir in food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm. Serve immediately or refrigerate until ready to serve. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
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