Baked Caramel Apples Recipes

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

THE BEST CARAMEL APPLES

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.

BAKED CARAMEL-APPLE FRENCH TOAST

Steps:

• Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
• Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
• In the morning: Preheat oven to 350 degrees F (175 degrees C).
• Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

BAKED APPLES WITH RUM-CARAMEL SAUCE

Steps:

• Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remove core from each apple.
• In 8- or 9-inch square microwavable dish, place apples upright. Pour 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.
• Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping, 1 tablespoon cooking liquid and the rum; pour over apples. Sprinkle with cinnamon.

BAKED CARAMEL APPLES

Steps:

• Place cored apple in apple baker or baking dish.
• Sprinkle apple with brown sugar (push some down into the core).
• Top with caramel ice cream topping and pecans.
• Bake at 350 for 30-45 minutes (depending on size of apple).

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

CARAMELIZED BAKED APPLES

Steps:

• Preheat the oven to 375 degrees.
• Wash and core to a half-inch of the bottoms of each apple. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide. Place the apples one to two inches apart in a large baking dish. Sprinkle a little of the zest into the well of each apple. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy. Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
• When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat. Stir with a wooden spoon until the sugar has dissolved. When the sugar begins to turn golden, rotate the pan to even the color. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel. (Caramel burns quickly and must be watched carefully. It will continue to cook and become a darker amber as you are working with it.) Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
• Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
• When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.

EASY CARAMEL APPLES

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.

SHORTCUT BLOOMIN' BAKED CARAMEL APPLES

Steps:

• Heat oven to 375ºF.
• Cut 1/4-inch-thick slice off top of each apple; discard. Cut out apple cores; discard. Starting at top of each apple, cut apple into 12 wedges, being careful to not cut through to bottom of apple.
• Place apples in individual baking dishes. Add 2 caramels to center of each apple. Combine sugar, flour and butter; spoon over apples.
• Bake 20 to 25 min. or until apples are tender. Cool slightly. Mix cream cheese spread and milk until blended; spoon over warm apples just before serving.

BAKED CARAMEL APPLES

Steps:

• Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 375°F. Lightly butter a baking dish just large enough to hold the fruit.
• Peel the bottom half of each apple.
• Heat the sugar in a heavy skillet over high heat, stirring, until it begins to melt around the edges, about 5 minutes. Reduce the heat to medium and stir until all the sugar is dissolved and the mixture turns a light caramel color.
• With a whisk, stir in the butter until the butter is melted into the sugar. Cook over medium heat, stirring, until the sauce is smooth.
• Pour the sauce into the baking dish to cover the bottom. Put the apples in the baking dish with the peeled side down and pour the caramel into the hollowed-out centers. Cover the remainder of the apples with caramel sauce.
• Bake in the center of the oven for 30 minutes. Using a pair of tongs or two spoons, gently turn the apples over and continue baking, basting two or three times, until the apples are tender, about 15 more minutes.
• Cool and serve the apples with the sauce spooned over them.
• Baked Pears
• Wash firm Bosc pears; do not core them, but trim the bottoms of each so they will stand up in the baking dish. Continue with the recipe from step 3.

BAKED APPLES IN CARAMEL CREAM

Steps:

• Combine brown sugar and water in a 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. , Place in the baking dish. Fill each with three caramels. Bake at 350° for 60-65 minutes or until apples are tender, basting every 20 minutes. , Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 375°F Grease a baking pan just large enough to hold the apples.
• With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.).
• Arrange the apples in the prepared pan, stem end up.
• In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes.
• Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple.
• Top each apple with some of the diced butter.
• Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm.
• For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.