FUN CARAMEL APPLES
Charming designs and gooey candy make these caramel apples irresistible. Use apples at room temperature because caramel tends to slip off of chilled apples. -Darla Wester, Meriden, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave melt the green candy melts. Repeat with white candy melts., In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth., Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set.
Nutrition Facts :
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.)
CARAMEL APPLE COCONUT DESSERT
Make and share this Caramel Apple Coconut Dessert recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees.
- In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
- Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
- Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.
Nutrition Facts : Calories 298.9, Fat 12.6, SaturatedFat 10.9, Sodium 50.6, Carbohydrate 51, Fiber 8.4, Sugar 39.6, Protein 1.9
GOURMET CARAMEL APPLES
A microwavable recipe from allrecipes. Great for 'favors', bake sales, gifts or Halloween. You can purchase stick from craft stores. Dress them with tags and curling ribbon. If they're to be wrapped in cellophane, do please coat in candy coating to keep from sticking to the wrap. The key to a good caramel 'set' is removing the wax from the apples.
Provided by gailanng
Categories Dessert
Time 50m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Using a slotted spoon dip apples into boiling water briefly (about 3-5 seconds; no longer) to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. It's imperative the apples are dry.
- Line a baking sheet with waxed paper and coat with cooking spray. Silpat mats work great and need no prep. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
- Hold apples by the stick and dip into the caramel to coat. Wipe excess from bottom to prevent puddling. Set on waxed paper; refrigerate for about 15 minutes to set.
- Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
- Melt the candy melts in the microwave with the remaining 1 tablespoon shortening, stirring every 30 seconds until smooth. Using a fork or wooden stick, drizzle designs onto your apples for a finishing touch. Sprinkle with optional ingredients, if desired. Refrigerate until set or overnight.
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
FUN CARAMEL APPLE CUPCAKES
This recipe is from Quick Cooking - September/October 2001. I use the paper liners for the jumbo muffin pans because it makes for easier transporting of the cupcakes. They seem to stay fresher, too. These are great for a bake sale or even for a Halloween party.
Provided by luvmybge
Categories Dessert
Time 40m
Yield 12 Texas Size Cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions; fold in apples.
- Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
- Bake at 350 degrees F.
- for 20 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a saucepan, melt the caramels and milk over low heat until smooth.
- Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
- Spread caramel over cupcakes.
- Sprinkle with pecans.
- Insert a wooden stick into the center of each cupcake.
Nutrition Facts : Calories 257.8, Fat 9.5, SaturatedFat 1.9, Cholesterol 1.5, Sodium 267.7, Carbohydrate 42.1, Fiber 1.5, Sugar 29.3, Protein 2.8
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