FLUFFY CARAMEL APPLE DIP
This sweet, smooth and fluffy dip is really a crowd-pleaser. Be careful-it's so good that you won't want to stop eating it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Serve with apple slices.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 69mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
S'MORES CARAMEL APPLES
Steps:
- Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.
CARAMEL APPLE CREME BRULEE
Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside., In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight., If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL APPLE SALAD (FLUFFY APPLE SALAD)
I got this recipe from my little sister. It was called Caramel Apple Salad, but I personally don't think butterscotch pudding tastes like caramel apples... nonetheless, it is a delightful sweet side dish/salad or dessert. Other recipes I've seen on 'Zaar all have pineapple, so I am posting this one as it does not. I prefer Granny Smith or another tart apple in this salad as it is quite sweet, but you can use whatever apples you have on hand. :) Prep time includes chilling time; may also be frozen.
Provided by Anissa Wolf
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
- In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
- Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.
Nutrition Facts : Calories 240.4, Fat 17.1, SaturatedFat 6.5, Sodium 194.8, Carbohydrate 19.4, Fiber 2.7, Sugar 12.9, Protein 5.8
APPLE CRèME CARAMEL
Caramel mixture poured over apple slices and arranged in custard cups are a perfect dessert to treat your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Peel and core apple. Cut into thin slices; cut each slice in half crosswise. Arrange in bottoms of 6 (6-oz) ungreased custard cups.
- In heavy 2-quart saucepan, mix 3/4 cup sugar and the water. With pastry brush dipped in water, wash any sugar off inside of pan. Without stirring, cook over medium-high heat 5 to 6 minutes or until mixture begins to turn amber in color. Gently swirl pan as mixture darkens to golden brown (watch carefully, as mixture can burn in seconds). Immediately remove from heat. Carefully pour over apples in custard cups. Place custard cups in 13x9-inch pan.
- In medium bowl, beat eggs, egg yolks, 1/2 cup sugar and the vanilla with electric mixer on medium speed until well combined. Gradually beat in whipping cream until blended. Carefully pour over caramel mixture in cups.
- Place pan with cups in oven; pour hot water into pan until about halfway up sides of custard cups. Bake 50 to 60 minutes or until knife inserted in center comes out clean (apples may float to top). Remove cups from water; place on wire rack. Cool 30 minutes. Refrigerate until completely chilled, about 1 hour.
- To unmold, run thin knife around inside edge of each cup. Place bottom of cup in hot water for 30 to 60 seconds to loosen caramel. Unmold onto individual dessert plates. Store in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 230 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 47 g, TransFat 1/2 g
WEIGHT WATCHERS "CARAMEL APPLE FLUFF"
Make and share this Weight Watchers "caramel Apple Fluff" recipe from Food.com.
Provided by chris_tam
Categories Dessert
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry pudding and pineapple.
- Add apples and cool whip.
- Refrigerate for about 2 hours before serving.
Nutrition Facts : Calories 51.5, Fat 0.1, Sodium 0.9, Carbohydrate 13.6, Fiber 1.9, Sugar 10.8, Protein 0.3
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