does anyone know of a recipe for making caramel apples? like mrs. prindables from QVC?
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nailsbyneen asked:
and no………i don’t want to take carmels out of the plastic and melt them together…please help me.
Herbert
and no………i don’t want to take carmels out of the plastic and melt them together…please help me.
Herbert
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June 10th, 2009 at 3:30 am
Hi !!!
This is what I’m making for the kids around here for Halloween this year…you can roll them in whatever chopped up candies or any nuts you like or simply shake sprinkles on them…you are limitless on your toppings…”CLICK” ON THE WEBSITE BELOW FOR SOME IDEAS ON TOPPINGS…ENJOY!!!
**http%3a//images.search.yahoo.com/search/images%3f_adv_prop=image%26fr=yfp-t-501%26va=caramel%2bapples%26sz=all
Caramel Apples with Butterfinger & Drizzled Chocolate
CARAMEL APPLES
4 tablespoons unsalted butter
1 cup whole milk
1/2 cup heavy cream
1 cup sweetened condensed milk
1 cup light corn syrup
2 cups sugar
3 teaspoons vanilla extract
8 Granny Smith apples
TOPPINGS
3 cups Butterfingers candy bar — chopped
(or M&Ms, Nuts, etc., or any topping)
1 cup chocolate chips (semi, milk, white, or colored chocolate)
1 - 2 teaspoons shortening, as necessary — to thin chocolate for drizzling
Misc.
1 small cup ice water — for testing caramel
Remove stems and labels from apples; wash and dry well. Place sticks into top of apples and place onto foil-lined baking sheets. Pour topping(s) into wide bowls for to facilitate coating. {Note: Place foil into a 8″ square baking dish then spray with a non-stick coating. Pour any extra caramel into the pan and spread to 1/2-inch thickness; let cool, then cut in small pieces and wrap in waxed paper–makes delicious caramels!}
{Note: Make sure your thermometer is accurate by testing it in boiling water. It should read 212 degrees.}
In a very large, heavy-bottomed saucepan over medium heat, add the butter, whole milk, heavy cream, sweetened condensed milk, light corn syrup, and sugar. (It will boil up and expand so you need a very large pot!) Stir regularly until mixture thickens, then stir constantly until caramel reaches 238-240 degrees. When mixture reaches 238 degrees, test for “doneness” by placing a blob of the caramel into the ice water; you want it firm, but pliable.
Meanwhile, heat a wide saucepan (wide enough to fit the pan with the caramel) with 2-3 inches of water to create a bain marie. This will keep the caramel hot while coating the apples.
When the caramel reaches the proper firmness (238-240 degrees), stir in the vanilla. Place pan filled with caramel into the bain marie to keep caramel workable while dipping the apples. Dip each apple into the caramel, letting excess drip off, then coat with Butterfingers, or other topping(s). Place apples onto baking sheet to cool.
If desired, melt chocolate with a teaspoon of shortening, in the microwave. Heat in 1 minute increments, stirring after each minute, until chocolate is melted and thin enough to drizzle. (Add another teaspoon of shortening if the chocolate mixture is too thick.) Over a large piece of foil on the counter, use a fork to whisp chocolate decoratively over each apple. Allow several hours for chocolate to harden.
(Note to me: If doubling this recipe, you can heat the caramel over medium-high heat UNTIL is begins to thicken. Then turn temperature to medium or caramel with burn.)
June 12th, 2009 at 9:48 am
It sounds like you want to make your own caramel for your apples. You’ll be glad you did! A friend shared this recipe with me a few years ago and it is perfect! The recipe is a bit long and calls for the use of a candy thermometer, but it is well worth trying because it makes delectable and beautiful caramel apples.
Caramel Apples
12 servings
INGREDIENTS:
1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M’s and candy sprinkles)
Melted dark, milk and/or white chocolates
Whipping cream (if necessary)
DIRECTIONS:
Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations.
June 15th, 2009 at 8:00 pm
here it is..
Caramel Apples
8 small apples, such as, Granny Smith or macoun
2 cups light brown sugar
1 cup maple syrup
1/3 cup light corn syrup
1/2 cup heavy cream
4 tablespoons unsalted butter
Toppings of choice, optional, recipes follow
Remove the stems from the apples and scrub them under warm water and dry them. Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside.
Put the sugar, maple syrup, corn syrup, and cream in a saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer. Pull pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place on the prepared baking sheet until set.
If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.
Topping 1:
2 cups chocolate wafers, graham crackers, or vanilla wafers
Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
Topping 2:
2 cups walnuts or pecans, toasted
1/3 cup dried cranberries
1 tablespoon finely chopped crystallized ginger
Preheat the oven to 350 degrees F.
Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.