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.)
HONEY CARAMEL APPLES
When caramel apple season arrives, we roll apples in salted pecans and drizzle them with homemade fudge. For a different crunch factor, use honey-roasted peanuts. -Cori Cooper, Flagstaff, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°, about 30 minutes. Remove from heat; allow to thicken 5-7 minutes, stirring occasionally., Meanwhile, insert a wooden pop stick into the core of each apple. Dip apples in caramel mixture, rolling to coat evenly. If desired, roll in honey-roasted peanuts. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.
Nutrition Facts : Calories 386 calories, Fat 15g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 19mg sodium, Carbohydrate 68g carbohydrate (63g sugars, Fiber 4g fiber), Protein 1g protein.
CARAMELIZED APPLES WITH HONEY VANILLA CRèME FRAîCHE
Steps:
- In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
- Melt the butter in a skillet on a low to medium heat then add the apples.
- Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
- Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.
Nutrition Facts : Calories 426 kcal, Carbohydrate 72 g, Protein 2 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 130 mg, Fiber 9 g, Sugar 59 g, ServingSize 1 serving
HONEY-VANILLA CARAMEL APPLES
Steps:
- Line a baking sheet with parchment. Skewer each apple stem with a lollipop stick or thick bamboo skewer. Fill a large bowl one-quarter of the way with ice water. In a 4-quart, heavy saucepan, heat the cream and salt over medium-high heat until steaming hot. Stir in the honey and bring to a boil, stirring occasionally. Lower the heat to medium and continue to boil, stirring constantly, until the mixture registers 260° on a candy thermometer, 30 minutes. Remove the pan from the heat and add the vanilla. Place the pan in the ice water, stirring the caramel with a wooden spoon until it's thick enough to coat the apples without running off, about 5 minutes. (If the caramel thickens too much, return the pan to medium heat and stir.) Wipe the chilled apples dry. Working with 1 at a time, hold the apple by the stick and dip into the caramel, tilting the saucepan and twirling the apple to coat all but a 1-inch border around the stem. Place the caramel apples on the prepared baking sheet and refrigerate for 20 minutes before serving.
HONEY-BAKED APPLES WITH CARAMEL SAUCE
Make and share this Honey-Baked Apples with Caramel Sauce recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Core apples to form a cavity.
- Stand apples in buttered baking dish and set aside.
- In a small saucepan, heat honey and butter until blended.
- Remove from heat and stir in vanilla.
- Fill cavities of apples evenly with honey mixture.
- Bake for 45 minutes or until apples are tender.
- While apples are baking, pour a half cup of water into heavy saucepan.
- Pour sugar into center of pot, keeping sugar from sides of pan.
- Bring to boil over high heat.
- Continue boiling until syrup is thick and amber-coloured, about 15 minutes.
- In separate saucepan, heat heavy cream to simmer.
- Remove sugar syrup from heat; slowly whisk hot cream into syrup until smooth.
- Whisk in butter; stir in pecans.
- To serve, carefully place apple on plate.
- Top with warm sauce.
Nutrition Facts : Calories 820.7, Fat 44.5, SaturatedFat 24.3, Cholesterol 115.3, Sodium 181.5, Carbohydrate 111.5, Fiber 4.2, Sugar 104.7, Protein 2.3
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