CARAMEL APPLES
Nothing tastes better at this time of year than a sweet-to-eat caramel apple! That rich homemade flavor just can't be beat. -Karen Ann Bland, Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 apples.
Number Of Ingredients 8
Steps:
- In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.
Nutrition Facts : Calories 388 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 145mg sodium, Carbohydrate 68g carbohydrate (65g sugars, Fiber 2g fiber), Protein 2g protein.
S'MORES-DIPPED APPLES
For me, the taste of marshmallow, graham cracker and apple just can't be beat. Others must think the same thing. Anytime I bring them to a bake sale, they sell out in a flash. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; generously coat waxed paper with cooking spray. Wash and dry apples; remove stems. Insert pop sticks into apples., In a large heavy saucepan, melt butter over medium heat. Add marshmallows; stir until melted. Dip apples, one at a time, into warm marshmallow mixture, allowing excess to drip off. Place on prepared baking sheet and refrigerate until set, about 15 minutes., Place graham cracker crumbs in a shallow dish. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips; stir until smooth. Dip bottom half of apples in chocolate; dip bottoms in cracker crumbs. Place on baking sheet. Refrigerate until set.
Nutrition Facts : Calories 726 calories, Fat 17g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 220mg sodium, Carbohydrate 143g carbohydrate (100g sugars, Fiber 7g fiber), Protein 7g protein.
CHOCOLATE DIPPED APPLES
Granny Smith apples are dipped in chocolate and rolled in candy or nuts. Use your favorite chocolate for this recipe, dark milk or white. This is good to make with children close to Halloween or anytime.
Provided by CANDYPEACHESCHIC
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 4
Steps:
- Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
- Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 73.3 g, Cholesterol 1.5 mg, Fat 34.6 g, Fiber 9.3 g, Protein 8.9 g, SaturatedFat 17.9 g, Sodium 66.8 mg, Sugar 62.6 g
CARAMEL APPLES
An easy recipe for making homemade caramel apples, this can be doubled or tripled easily to make more. Once dipped, the apples can be rolled in chopped nuts, candy, or drizzled with chocolate for a little extra flair. Be sure to start with room temperature apples as cold apples will cause the caramel mixture to harden too quickly making it difficult to work with.
Provided by Erin Jeanne McDowell
Categories snack, candies, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
- In a medium pot, combine the sugar, corn syrup and 1/3 cup water. Stir the mixture with a silicone spatula or wooden spoon over medium heat until the mixture begins to bubble at the edges. Once it begins to bubble, stop stirring.
- Cook the mixture (without stirring) until it begins to turn a medium amber color, 10 to 12 minutes. When the desired caramel color is reached, stir in the salt, cream, vanilla and butter - the mixture will bubble up vigorously - stir until it's combined and smooth.
- Continue to cook the caramel over medium heat, stirring constantly, until the mixture reads 245 degrees on an instant-read thermometer, another 8 to 10 minutes. Leave the syrup mixture in the pot, and allow to cool to 200 degrees. (If the mixture cools too much, it can be reheated until fluid.)
- Working quickly, dip 3/4 of an apple into the caramel, tilting the pot as needed to coat. Hold the apple over the caramel, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the caramel as necessary. Cool completely before serving.
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- Prepare two baking sheets with parchment paper; spray with non-stick cooking spray. Insert the sticks into the stem area of each apple. TIP: if using a larger stick, inserting a metal skewer first and rotating it at a 45 degree angle creates a starter hole making the stick insertion easier.
- In a medium to large saucepan over low heat, melt the butter and add the marshmallows. Spray a silicon spoon with non-stick spray and stir the mixture, folding the butter into the marshmallows. Continue until the mixture is melted, smooth and creamy.
- Tipping the saucepan at an angle, insert an apple and rotate it using the stick to fully coat the apple. Lift from the marshmallow mixture and allow excess marshmallow to drain back into the saucepan. TIP: keep the marshmallow mixture warm or it will begin to set up making the dipping more challenging.
- Place the dipped apples on one of the prepared baking sheets and allow the marshmallow to set (about 15 minutes). If making these in a hot or humid climate, placing them into the refrigerator will allow them to set.
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- Give the apples a quick bath in boiling water with a touch of distilled vinegar. Bring 4 cups of water to a boil using a kettle. Place the boiling water in a bowl with the distilled vinegar. Dip the apples for 5 seconds, then use a slotted spoon to remove. Dry the apples thoroughly with a kitchen towel, then remove the stems and insert a sturdy stick through the center.
- Place the caramels and 1 tablespoon water in a small saucepan set over medium heat and stir as they begin to melt. Once the caramel is melted, use a candy thermometer to maintain the temperature to 170°F over low heat.
- Begin dipping your apples into the caramel, coating them evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop. Hold for a few seconds more, allowing the caramel to stay on the apple longer. Wipe any excess off the bottom base of the apple with a knife or spatula. Place the apple on a parchment-lined half-sheet pan. Continue with all the apples. Let the apples set in the refrigerator for 30 minutes.
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- 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.
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