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Though the size of the apple and the thickness of caramel can vary, caramel coating usually amounts to the equivalent of three or four caramel candies. This adds 120 to 160 calories to your caramel apple adventure. A simple caramel apple has 200 to 280 calories, about the same as a candy bar.
- What Kind of Apples Work Best?
- Step 1: Preparing The Apples
- Step 2: Making The Caramel
- Step 3: Dipping The Caramel
- Step 4: The Chocolate Layer & Toppings
- Step 5: Finishing Them Off with Chocolate Drizzles & Cute Packaging
- Favorite Flavor Combos to Try
- Details About The Caramel Layer
- Be Sure to Adapt The Recipe For Your Elevation
- How to Calibrate Your Candy Thermometer
My favorite apples for caramel apples are more tart than sweet. Obviously granny smith is always a safe bet. But I also like to use golden delicious when they are still green and just a little underripe. If you want a red variety, honeycrisp is a good choice. I like to use smaller apples. I think there’s a better apple to caramel ratio that way. An...
Start out by gently twisting the apple stems off and removing any stickers. Remove any wax from the apples by scrubbing with a soft cloth, a drop of dish soap, and hot water. Scrub really well because wax is super detrimental to caramel apples. Not only does it taste a bit nasty, it also makes the caramel slide right off the apple. No good, my frie...
Combine in a medium saucepan over low heat the butter, salt, corn syrup, sugar, and 1 cup of the cream. Warm the ingredients slowly, until the butter is melted (about 10 minutes). The low heat will help the ingredients melt evenly so the butter does not separate. This will give you that nice clear caramel that’s so pretty. Gently stir to combine, b...
Dip the apples one at a time into the caramel so that it goes most of the way up the apple (but still shows some skin underneath). Gently swirl the apple over the pan to remove the excess caramel. Then when it starts to harden (and lose it’s shine a little), gently scrape the bottom of the apple with a spoon until you can see the apple color undern...
The easiest way to do the chocolate layer is to fill a large oval slow cooker halfway with water and place heat-safe containers inside so that the water comes 2/3 of the way up. You can use heat-safe bowls or wide mouth pint canning jars. Fill the containers with dipping chocolates and candy melts. For the dipping chocolate the quality matters, esp...
The last step is the beautiful chocolate drizzles. Drizzling with chocolate makes even the ugliest caramel apple look like a professional masterpiece (or maybe like a beautiful mess). The easiest way I’ve found to do the chocolate drizzles is just taking a fork and dip it into the melted chocolate (or candy melts). Then quickly shake it back and fo...
The possibilities really are endless when it comes to flavor combos, but here’s a few of our favorites. TWIX: Caramel layer, then milk chocolate layer, then crushed fudge shortbread cookies, topped with milk and/or dark chocolate drizzles. OREO: Caramel layer, then milk or dark chocolate layer, then crushed oreos, topped with chocolate drizzles. CI...
After reading through comments here and on Pinterest about problems some readers have been having with the caramel in these Twix Cookie BarsI decided to dig a little deeper into what maybe going on and I think I’ve got it figured out. The findings apply to this recipe so I’m including them here. Temperature is SUPER important when making caramel. T...
The first thing you need to be aware of is that elevation matters. I live at 4500 feet above sea level. And that is the elevation that this recipe was created. If you live below or above that elevation you will need to adjust the temperature in the caramel recipe accordingly and here’s a simple formula to do a quick adjustment: Add 1 degree for eve...
Okay, now for all of you overachievers. You will want to check whether or not your candy thermometer is calibrated. I found this super helpful articlethat Mel @ Mel’s Kitchen Cafe did explaining about how to calibrating your candy thermometer. I followed it to a T and found that the candy thermometer I use measures 203 degrees F. after boiling for ...
- Candy, Dessert
- American
Sep 9, 2019 · Make the Homemade Caramel: Bring the sugar, corn syrup, butter, and cream to a boil over medium heat. Stream in the second cup of cream and continue cooking until the caramel has thickened and reaches a “soft ball” stage. Remove from heat, stir in the vanilla extract, and let it cool for 5 minutes before dipping the apples.
- Dessert
- 849
- American
Sep 27, 2021 · Attach a candy thermometer to the sides of a heavy saucepan pan, making sure the bottom of the thermometer is not touching the bottom of the pan. Make the caramel. In the pan, melt the butter over medium heat. Then add the heavy cream, corn syrup, brown sugar, and salt, and stir well with a wooden spoon.
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Oct 6, 2022 · This homemade Caramel Apples recipe is so easy to make from scratch. Follow along for all the step by step instructions and tips. Plus I'll show you how to turn these from a regular Caramel Apple into A Gourmet Caramel Apple!
Dec 5, 2014 · Published on December 5, 2014 by theseasidebaker Last Modified on August 28, 2023 / 2 Comments. Jump to Recipe. Dive into a classic treat with a gourmet twist! Learn how to make easy homemade gourmet caramel apples layered with white and dark chocolate, topped with English toffee bits.
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Sep 5, 2017 · Microwave caramels for one minute, stir, then microwave for another minute. Stir caramels again, then microwave for 30 more seconds or until caramel is hot and smooth (it should drizzle thinly off a spoon). Grab an apple, blot off any condensation with a paper towel, then dip the apple in caramel.
