INSIDE-OUT CARAMEL APPLE
Celebrate apple season with Inside-Out Caramel Apples! Caramels are melted inside cored apples to make this tasty twist on classic caramel apples on a stick. Grab a fork and dig in to this inside-out caramel apple recipe that is sure to become a family favorite.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Use sharp knife or apple corer to remove core to within 1/2 inch from bottom of each apple. Partially cut each cored apple into 8 wedges. Stand each apple on large sheet of heavy-duty foil; place 3 caramels in center of each apple.
- Mix juice, sugar and cinnamon until blended; pour over apples. Wrap apples in foil to make 4 packets.
- Grill, top sides up, 15 to 20 min. or until apples are tender. Cut slits in foil to release steam before opening packets. Sprinkle nuts over apples.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
INSIDE OUT CARAMEL APPLE SLICES RECIPE - (4.5/5)
Provided by á-3129
Number Of Ingredients 8
Steps:
- Directions Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away. In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes. Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top. Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired. Storage: These don't do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good! *Note: any firm, fairly dry baking apple will do. ** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don't have cooking spray, wipe your knife with a bit of vegetable oil). Do NOT use a hot knife.
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- Heat caramels and water in a small saucepan over medium-low heat until melted, stirring often.
- Meanwhile, cut both apples in half and remove the stem. Then use a spoon or melon baller to remove the seeds and core of the apples, leaving about 1/4 inch or so of apple flesh, to create the apple cup.
- Using a pastry brush, immediately brush the inside of the apple cup with lemon juice. Repeat with remaining apple slices.
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