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Nov 1, 2014 · Gourmet Caramel Apples + Free Printable Handout. Get all the tips and tricks of the trade to easily make gourmet caramel apples right in your own kitchen, including a handout!
Dec 5, 2014 · 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. An Apple A Day Gets A Gourmet Makeover. There's something so nostalgic about caramel apples.
- Dessert
- American
- 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
Aug 28, 2023 · Jump to Recipe. Bright, crisp Granny Smith apples covered in sticky, buttery caramel and dunked in your favorite topp ing! This recipe for gourmet caramel apples is simple! In just minutes you'll be enjoying this delicious treat!
- (4)
- 95
- Dessert
Nov 4, 2019 · The temperature of the caramel is really important. Whether you’re using homemade or store bought caramel, the temperature of the caramel should be about 180 to 190 degrees F for dipping the apples. Much warmer and the caramel might slide off or form a thin layer instead of a nice, substantial caramel layer.
- (8)
- American
- Dessert
Ever since we began to perfect the art of the caramel apple over a decade ago, the world has taken notice. And, the accolades keep coming. We've been featured on the Food Network, Epicurious and have been recognized as the "Best Caramel Apple" by the Wall Street Journal. BROWSE OUR ONLINE CATALOG »
People also ask
How do you make a caramel apple?
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What is the best caramel apple?
Sep 27, 2021 · Just remove the caramel at 235 degrees F for the best tasting, homemade caramel. Soft, chewy, buttery, and creamy. You can’t get any better! Ingredients Used. Apples – Use small to medium COLD apples. I love using a combo of different types and used Granny Smith and Fuji in this recipe. You could definitely use anything you enjoy eating.
