Carmel Apples Food

CARAMEL APPLES

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

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:

• 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.

CARAMEL APPLES

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.

CARAMEL APPLES

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.

BAKED CARAMEL APPLES

Steps:

• Place cored apple in apple baker or baking dish.
• Sprinkle apple with brown sugar (push some down into the core).
• Top with caramel ice cream topping and pecans.
• Bake at 350 for 30-45 minutes (depending on size of apple).

CARMEL APPLES

Steps:

• Remove the stems and wash the skin of the apples. Starting at the stem end, press a skewer into each apple. I like to use metal skewers because they're easier to poke through the core. They can be replaced with wooden skewers before eating. But you can use wooden skewers from the start if you like. You can poke the skewer all the way through the apple, as long as the apple can still stand by itself.
• Line a baking sheet with parchment and place the apples on the sheet.
• Chop 1 cup of nuts. We like to use almonds because they're not as soft as walnuts or pecans and don't absorb much moisture when refrigerated.
• Set the nuts aside in a bowl.
• Fit a saucepan* with a candy thermometer. Heat 3/4 cup of cream, corn syrup, butter and sugar until mixture registers 246 degrees F on the thermometer. Stir the mixture constantly to prevent burning. This can take several minutes, so patience is recommended.
• Remove from heat and stir in the remaining ¼ cup of cream and vanilla.
• Now for the dipping. Dip the apples in caramel. The caramel will be extremely hot, so keep your fingers away from the caramel. It will stick to your fingers just like it sticks to the apples. (Don't ask me how I know this.) Twisting the skewer as you remove the apple from the caramel will cool the caramel and let the excess fall back into the pan.
• There are no rules about double dipping so you can continue to dip and re-dip your apples to your heart's content. The more you dip, the thicker the caramel coating will be on your apple. Keep in mind you will want to coat your apple with nuts at some point before your caramel sets completely. Set your caramel coated apple on the lined baking sheet.
• Once all the apples have been dipped, place the baking sheet in the refrigerator to cool. The caramel apples will be ready to eat in about 4 hours. (Patience is recommended here too!) Eat them off the wooden skewer, or for daintier eating, slice them in wedges. Mmm-mmm.
• If you have caramel left over, you can save it in the refrigerator. Heat it up and serve over ice cream, bananas or (use your imagination!).
• * Once heated the mixture will double in size, make sure your pan is large enough before turning on the heat.