CARAMEL-TOFFEE APPLE DIP
One of my dear friend's husband's who died of cancer loved this recipe. The outer circle of apples makes for a very festive, eye catching piece. I have never had anyone try this that doesn't absolutely love it and ask me every year to bring it to all fall social events. -Angie Hillman, Cottonwood, Arizona
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4-1/4 cups.
Number Of Ingredients 4
Steps:
- Spread cream cheese into a serving dish. Layer with apple dip and sprinkle with toffee bits. Serve with apple wedges.
Nutrition Facts : Calories 233 calories, Fat 15g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
TOFFEE / CARAMEL APPLE PUDDING RECIPE
This Toffee Apple Pudding, also known as Caramel Apple Pudding, is rich, packed with apples, and is the perfect after-dinner treat. Enjoy with custard, ice cream, pouring cream, or simply by itself- whatever topping you chose, this pudding will become your new fall favourite.
Yield 6 adults/4 adults & 4 kids
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside. In a large bowl, add the flour, sugar, baking powder, and a pinch of salt. In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter. Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered. For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it's making the pudding mixture watery- this is OK. Optional: Add a handful of nuts of your choice over the batter, if required. Bake for 40 minutes, or until the pudding is risen, and/or golden brown. Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself. Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.
HOMEMADE TOFFEE APPLES
Nothing beats the crunch of a toffee apple on a crisp autumnal evening, and these taste so much better than shop bought
Provided by Emma Lewis
Categories Snack, Treat
Time 20m
Yield Makes 8
Number Of Ingredients 4
Steps:
- Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
- Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
- Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
Nutrition Facts : Calories 278 calories, Carbohydrate 73 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Sodium 0.06 milligram of sodium
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
TOFFEE CARAMEL APPLES
Caramel apple lovers, look out! Apples are glazed in a delicious caramel toffee glaze. No store-bought caramels necessary! Happy Halloween!
Provided by fruitloops88
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir white sugar, brown sugar, half-and-half, butter, corn syrup, cream of tartar, and salt together in a large, greased saucepan over medium-low heat until caramel mixture boils. Reduce heat to low; cook without stirring until caramel reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball, about 25 minutes.
- Remove from heat and let cool slightly. Line a baking sheet with greased parchment or greased wax paper.
- Insert a caramel apple stick into the middle of each apple. Dip each apple into caramel mixture and turn until fully coated. Place apples on prepared baking sheet until caramel cools completely.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 79.2 g, Cholesterol 20.8 mg, Fat 7.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 4.8 g, Sodium 56.4 mg, Sugar 66 g
TOFFEE APPLE FRENCH TOAST WITH CARAMEL SYRUP
When I was growing up, I loved waking up to the scent of French toast. I have adapted my mom's oven-baked version of he recipe to include one of my other all-time much loved treats; a caramel apple. -Suzanne Forsberg, Manteca, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings (1-1/2 cups syrup).
Number Of Ingredients 17
Steps:
- Place half of the bread cubes in a greased 13x9-in. baking dish. Top with apples and sprinkle with cider drink mix. In a small bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth. Stir in toffee. Spread over apples. Top with remaining bread cubes., In another bowl, whisk the eggs and remaining milk and vanilla. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., Meanwhile, in a Dutch oven, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil over medium heat, stirring constantly. Cook, stirring occasionally, until mixture turns a golden amber color, about 7 minutes. Remove from the heat; stir in vanilla. Serve with French toast.
Nutrition Facts : Calories 463 calories, Fat 20g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
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