Maple Caramel Apples Recipes

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.

Steps:

• This will make 8 apples depending on size.
• Use the apples of your choice.
• Line a baking tray with waxed paper and thoroughly coat with butter. Once cooled, they can be moved to a more decorative tray.
• Pierce apples with Popsicle sticks, cleaned branch pieces or wooden chopsticks. If using wooden kebab sticks, make sure they are sturdy enough to hold apples and cut off any sharp ends. If using branch pieces, be sure they are very clean, organic and from a non-toxic tree source.
• Have any toppings placed out in bowls or on plates.
• Place first 4 ingredients in a saucepan and cook on medium heat for about 12-15 minutes, or until 250 on thermometer.
• Remove from heat and add 4 tablespoons butter. Mix well.
• If you like a salted caramel add the sea salt, otherwise omit. Personally, I suggest you omit and just sprinkle sea salt or kosher salt on the dipped apples of your choice. Not everyone may like salted caramel.
• Take your apple on stick and dip and roll around in caramel. Immediately place on coated wax paper, or roll in topping and place on wax paper.
• Suggested Toppings: Candied Ginger, Dried Cranberries, Toasted Walnuts, Crushed Cookies or Pretzels, Sprinkles. Be Creative!
• Sauce will keep for 2 days covered in fridge. To reuse, slowly reheat over low heat.
• Not recommended for canning.
• NOTE: If using Dark Brown Sugar or Dark Corn Syrup it will affect the color and flavor. I suggest not using and letting the maple flavor shine. Dark sweeteners can compete due to their strong taste.

Steps:

• Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.

Steps:

• Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
• Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
• Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.