CARAMEL APPLES
The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)
Provided by Suzie
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 25m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 69.6 g, Cholesterol 5 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 163.5 mg, Sugar 57.4 g
CINNAMON CARAMEL APPLES
We used cinnamon and chocolate to give a fun and tasty twist to traditional caramel apples. Rolled in nuts, coconut or colorful candies, they'll delight kids of all ages. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted., Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 526 calories, Fat 10g fat (7g saturated fat), Cholesterol 8mg cholesterol, Sodium 246mg sodium, Carbohydrate 111g carbohydrate (93g sugars, Fiber 7g fiber), Protein 5g protein.
CARAMEL APPLES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Wash the apples well to remove their waxy coating. (If very waxy, dip for one second in boiling water and then wipe.) Melt the caramels in a small saucepan with 1 tablespoon water over medium-low heat until smooth. If melting in the microwave, place the caramels and water in a 4-cup liquid measuring cup. Microwave until smooth and melted, 1 1/2 to 2 1/2 minutes, checking and stirring every 30 seconds.
- Line a baking sheet with wax paper and spray with nonstick spray.
- Once the caramel is smooth, stir in the vanilla. Dip the apples into the caramel one at a time (be sure they are dry), and tip the cup to help coat the apples. Let the excess caramel drip off, and use the edge of the cup to help remove the excess. Dip the apple in the topping of your choice and let it rest on the wax paper. Refrigerate for at least 15 minutes before serving.
CARAMEL-BAKED APPLES
Beautiful fall apples are the perfect dessert when bathed in a sauce of caramel and cider, then served warm in a chilled cream made from the same sauce, elevated by the addition of tangy buttermilk. The crunchy streusel adds lovely texture to this family-friendly dessert.
Provided by Antonia Lofaso Bio and Recipes
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the apples: Preheat the oven to 375° F. Line a baking sheet with parchment.
- Put the apples in a 9-by-13-inch ovenproof dish.
- Combine the cider, caramels, cinnamon, salt and ginger in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the caramels are melted, 3 to 4 minutes. Pour the mixture over the apples and bake on the bottom oven rack, basting every 20 minutes, until the apples are very tender and glossy, about 1 hour 20 minutes. Transfer the apples to a platter; transfer the cider mixture to a medium saucepan.
- For the streusel: Combine the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Spread on the prepared baking sheet and bake on the top oven rack, stirring halfway through, until golden, about 15 minutes. Let cool, then break into bite-size pieces.
- Bring the cider mixture to a boil over high heat and cook, whisking frequently, until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Remove from the heat and stir in the cream. Transfer to a bowl set in a large bowl of ice water. Once cold, stir in the buttermilk.
- Pour the cider cream onto a large rimmed platter and place the apples on top. Sprinkle with the streusel and dust with confectioners' sugar.
CARAMEL APPLE CINNAMON BUNS
Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns
Provided by Cassie Best
Categories Afternoon tea
Time 1h25m
Yield Makes 12 buns
Number Of Ingredients 17
Steps:
- Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
- Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
- To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
- If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
- Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
- Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
- Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.
Nutrition Facts : Calories 434 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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.
CARAMEL APPLE BAKE RECIPE BY TASTY
Here's what you need: apples, lemon juice, cinnamon, salt, flour, brown sugar, butter, cinnamon, white sugar, brown sugar, flour
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
- In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
- For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
- Sprinkle the topping evenly over the apples.
- Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
- Cool for 10 minutes and serve with a scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 1 gram, Sugar 58 grams
CARAMEL APPLE PANCAKES
Really great pancake topping that can be used with any pancake recipe so if you don't like the one included. I got this from http://www.auntjemima.com
Provided by CrashCurran
Categories Breakfast
Time 30m
Yield 10 pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted.
- Add apples, stirring to coat with sugar mixture.
- Cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.
- For pancakes, combine pancake mix and cinnamon in medium bowl.
- Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.
- Stir with wire whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.
- For each pancake, pour scant 1/4 cup batter onto hot griddle.
- Turn when pancakes bubble and bottoms are golden brown.
- Serve topped with apple mixture and Syrup.
Nutrition Facts : Calories 436, Fat 15.2, SaturatedFat 8.7, Cholesterol 78.3, Sodium 460, Carbohydrate 72, Fiber 2.6, Sugar 46.6, Protein 5.4
SALTED CARAMEL APPLE CINNAMON ROLLS RECIPE BY TASTY
Consider these cinnamon rolls fall-ified. We stuffed our classic cinnamon rolls with thinly sliced Granny Smith apples and drizzled them with homemade salted caramel sauce. It's ooey, gooey goodness in every bite. Enjoy for breakfast or dessert!
Provided by Betsy Carter
Categories Desserts
Time 3h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Prepare the cinnamon roll dough and filling according to the recipe instructions.
- Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.
- Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.
- Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.
- Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35-45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.
- While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5-6 minutes.
- Add the butter and stir in until incorporated, 1-2 minutes..
- Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.
- Pour the salted caramel sauce over the cinnamon rolls, then serve.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 28 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
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