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
CARAMEL APPLE BRANDY MALT
Make and share this Caramel Apple Brandy Malt recipe from Food.com.
Provided by quotFoodThe Way To
Categories Shakes
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender until smooth.
- Garnish with whipped cream and toasted chopped pecans.
GOODRICH DAIRY CHOCOLATE CARAMEL MALT
While stationed at Offutt AFB near Omaha, Nebraska and living in the barracks back in the late 70's, inevitably someone in the lounge on a Friday or Saturday evening would say, "Who wants to make a run to Goodrich Dairy?" We'd scramble for our shoes and our wallets, and off we'd go. My friend Sharon got me hooked on these malts, and whenever I have one, I'm reminded of the fun we had together: cruising the base-gates & seeing which L.E's were working or those Saturday evenings when we'd get all gussied up & head over to The cHEETah to do some dancing or when we were really bored & go cruising 73/75 & waving to guys in hot muscle cars. Here's to you, Sharon My Friend!
Provided by Debber
Categories Frozen Desserts
Time 2m
Yield 2 glasses, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine all but the last two, process until smooth.
- Pour into chilled glasses, poke a straw in, too.
- Sprinkle with pecans & grated chocolate, if used.
- Enjoy!
Nutrition Facts : Calories 638.7, Fat 18.3, SaturatedFat 11.2, Cholesterol 58.5, Sodium 492.2, Carbohydrate 115.4, Fiber 2.3, Sugar 49, Protein 11.5
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SMOKED DUCK BREASTS WITH APPLE-BRANDY CARAMEL RECIPE
From foodandwine.com
Author Angie MarTotal Time 2 hrs 35 mins
- Using a sharp knife, score duck skin in a crosshatch pattern at 3/4-inch intervals, about 1/8 inch deep (being careful to avoid cutting into meat). Sprinkle duck breasts with 1 tablespoon salt, and chill, skin sides up, uncovered, 8 hours or overnight.
- Place 15 charcoal briquettes in an even layer in a chimney starter; light briquettes. Once briquettes are covered with gray ash, use tongs to transfer 5 briquettes to one side of bottom grate of grill. Place 1 oak chunk on top of charcoal, and insert top grill grate. Cover and adjust vents to bring internal temperature to 85°F to 95°F.
- Fill a rimmed baking sheet with a single layer of ice cubes. Place duck breasts, skin sides up, on a wire rack, and set rack over ice. Place baking sheet with duck on top grill grate over unlit side of grill. Cover and smoke duck, maintaining temperature of 85°F to 95°F (adding more briquettes if necessary to maintain temperature) and allowing duck breasts to become infused with smoke flavor, about 20 minutes. Remove duck breasts from grill, and set aside.
- Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt. Stir in sugar and remaining 1/2 tablespoon salt. Cook, stirring occasionally, until sugar melts and forms a golden caramel, 5 to 6 minutes. Reduce heat to medium, and carefully add duck stock. (Caramel will initially seize up and splatter.) Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.
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