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- Courtney Yost
- Choosing the wrong apples. Unfortunately, not every apple works for this sweet treat, so you need to consider the variety, size, taste, and texture of the fruit you plan to use.
- Leaving the wax on. If you have fresh orchard apples, you likely don't need to worry about how companies put an artificial waxy overlay on the fruit, which gives them that appetizing, shiny look.
- Not drying and chilling the apples. Once you remove the wax from the apple, you're on the right path, but that doesn't mean you can go straight into dipping them.
- Not preparing the sheet pan. There are a couple of ways you can mess up when you prepare your workstation for caramel apples. First, try not to work with warm equipment, but rather, chill the sheet pan in the freezer beforehand so it aids the dessert's base in hardening faster.
May 1, 2019 · Caramel apples are one of my favorite fall treats. They’re ooey, gooey, a little messy (okay, sometimes a lot messy), and downright fun to eat. Crisp apples covered with a thick layer of rich, sweet, homemade caramel — let’s face it, fall and Halloween just aren’t complete without them.
- 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
Oct 1, 2019 · Learn how to make real homemade caramel apples with my success tips, video tutorial, and carefully explained recipe. This from-scratch caramel is buttery, sweet, and if cooked a little longer, is also excellent for soft caramel candies.
- (78)
- 3 min
- Candy
Sep 13, 2019 · My Caramel Apple recipe can get a little bit messy, so I recommend putting down a baking sheet with a strip of parchment paper to keep the excess drips of hot caramel from getting everywhere. If you’re wondering what kind of apples are best for this recipe, you will want to use Granny Smith apples.
- (3)
- 193
- Dessert
Nov 4, 2019 · We’re going to talk about: what type of apples to use, how to avoid pesky bubbles in the caramel, the best caramel to use (homemade or store bought), how to perfectly prep the apples for optimal dipping, the best way to add toppings/decorations, and lots more.
Absolutely not! We love the look of a whole caramel apple, but you can always dip apple slices or wedges. Simply slice or wedge your apple, and let your slices soak in cold water with a small amount of lemon juice to prevent browning while you are dipping all of your cut apples. What kind of sticks can I use?
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