Caramel Apples Cream And White Chocolate Stuffed F Recipes

Steps:

• Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
• Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
• Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
• Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.

Steps:

• Set a wire rack over a baking sheet and grease both with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Set upright on the wire rack. Repeat with the remaining apples. Refrigerate until the caramel is set, about 20 minutes.
• Melt the white chocolate chips in the microwave on medium power in 30-second increments, stirring between, until smooth.
• Dip each caramel apple into the melted white chocolate, coating about ¾ way up the sides. Immediately roll the white chocolate-covered apple in the crushed chocolate sandwich cookies and place on the prepared baking sheet.
• Let set in the refrigerator for 30 minutes. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!

Steps:

• Insert skewer in stem end of each apple. Divide nuts into 6 mounds on waxed paper.
• Heat water and caramels over low heat, stirring occasionally, until caramels are melted and smooth. Keep caramel over very low heat. Dip each apple into caramel, spooning mixture over apple until completely coated. (If caramel hardens while coating apples, heat over low heat.) Roll side and bottom of each apple in nuts. Let stand on waxed paper.
• Heat chocolate chips and shortening over low heat, stirring occasionally, until melted. Spoon chocolate over top of each apple, allowing some to drizzle down sides. Let stand until coating is firm. Store loosely covered at room temperature or in refrigerator up to 1 week. Microwave Directions: Prepare apples and nuts as directed. Place water and caramels in 4-cup microwavable measure. Microwave uncovered on High 3 to 4 minutes, stirring after 2 minutes, until caramels can be stirred smooth. Continue as directed. (If caramel thickens, microwave about 30 seconds.) Place chocolate chips and shortening in 1-cup microwavable measure. Microwave uncovered on Medium (50%) 2 to 3 minutes or until smooth.

Steps:

• Insert lollipop sticks into core of apples.
• Heat caramel until it becomes liquid. (Can use stove top or microwave). Roll out caramel in between 2 pieces of plastic wrap to flatten. Cut caramel into long strips, about 4 inches long, to fit around apple. Wrap caramel around apple. Stand upright on waxed paper and let set for 15 to 20 minutes.
• Melt dark, white or milk chocolate. Pour melted chocolate into a metal bowl. Dip apples into chocolate. Sprinkle chocolate covered apple with nuts, M&M's or your favorite topping. You can also add stripes of dark, white or milk chocolate around the apple. Place decorated apples onto wax paper, standing upright. Refrigerate for 15 minutes.

Steps:

• Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
• Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside.
• In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
• Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
• After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
• Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed.

Steps:

• Insert a 5-inch-long nontoxic twig or wooden dowel into the top of each apple. Prepare an ice-water bath. Coat a rimmed baking sheet with nonstick cooking spray.
• Combine sugar and corn syrup in a heavy saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden (about 12 minutes after mixture comes to a boil). Slowly pour in heavy cream in a steady stream, stirring vigorously to combine. Remove from heat. Stir in chocolate until completely melted.
• Briefly plunge saucepan into the ice-water bath to stop the cooking. Dip one apple at a time into the caramel, and use a spoon to coat the top and sides. Transfer to prepared baking sheet until set.

Steps:

• In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.