PLAIN CARAMEL APPLES
A classic caramel apple recipe perfect for Fall entertaining. Using caramel candies makes this recipe a breeze.
Provided by Allrecipes
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
- Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 67.5 g, Cholesterol 4.6 mg, Fat 5.3 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 161.6 mg, Sugar 57.1 g
SEATTLE CARAMEL APPLES
Trail mix adds a nutty texture to these delicious caramel apples.
Provided by Allrecipes
Categories Caramel Apples
Yield 6
Number Of Ingredients 7
Steps:
- Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
- Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
- Spread the trail mix out on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
- Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.
Nutrition Facts : Calories 792 calories, Carbohydrate 118.8 g, Cholesterol 4.6 mg, Fat 35.7 g, Fiber 4.3 g, Protein 14.9 g, SaturatedFat 10.8 g, Sodium 336.5 mg, Sugar 72.3 g
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 APPLES
Traditional caramel-covered treats are made even better with the toppings suggested by our food editors. A sprinkling of sea salt enhances the buttery flavor of caramel apples. For a prettier presentation, use apple-tree cuttings as sticks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Insert a 5-inch dowel or nontoxic twig into the stem end of each apple.
- Combine sugar and corn syrup in a medium heavy-bottomed saucepan, and stir. Cover, and cook over medium-high heat until sugar melts. Uncover, and continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Slowly drizzle in heavy cream. Remove from heat, and stir until smooth. Transfer caramel to a small metal bowl. Let stand 3 minutes to let caramel thicken slightly, then dip bottom of 1 apple to test if caramel is thick enough. If most of the caramel runs off of apple, let caramel cool 1 to 2 minutes more, then try again.
- Dip 3 apples, including test apple, 1 at a time, into caramel to coat three-quarters of each apple. Let excess drip off, and scrape bottom of apples against the side of bowl (if caramel begins to harden, reheat in bowl over a pot of simmering water). Immediately after coating each apple, dip into nuts, using your fingers to help them adhere. Transfer each apple as decorated to a baking sheet lined with parchment or a nonstick baking mat, and let set completely, about 30 minutes.
- Coat 3 more apples with caramel as above, this time pressing each with salt flakes along top edge of caramel immediately after coating. Transfer to lined baking sheet, and let set.
- Coat the 3 remaining apples with caramel. Transfer to lined baking sheet, and let set.
- Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. One at a time, hold the 3 plain caramel apples horizontally over baking sheet, drizzle with chocolate in a back-and-forth motion, spinning apple as you drizzle. Return to baking sheet to set, about 30 minutes.
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.
CARNIVAL CARAMEL APPLES
With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favorite year after year. -Gail Prather, Bethel, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 apples.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. , Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.
Nutrition Facts : Calories 526 calories, Fat 17g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 231mg sodium, Carbohydrate 94g carbohydrate (82g sugars, Fiber 4g fiber), Protein 6g protein.
More about "plain caramel apples recipes"
HOMEMADE CARAMEL APPLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (64)Category Candy
- Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.
- Line a large baking sheet with a silicone baking mat (preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.
- Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
- Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F – 240°F. Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
EASY CARAMEL APPLES RECIPE (VIDEO)
From natashaskitchen.com
5/5 (33)Total Time 30 minsCategory EasyCalories 310 per serving
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