Caramel Apple Kabobs Recipes

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.

CARAMEL APPLE AND BRIE SKEWERS

Steps:

• On each of 6 appetizer skewers, alternately thread apple and cheese cubes; place on a serving plate. Drizzle with caramel topping; sprinkle with macadamia nuts and cranberries.

CARAMEL APPLES

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

CARAMEL APPLE KABOBS

Steps:

• Toss the apple slices and lemon juice in a large bowl. Pat dry with paper towels. Cut 1/2 of a thawed pound cake into 2-inch squares. Thread the apples slices onto wooden skewers, alternating with the pound cake cubes, and lay them on the prepared baking sheet. Combine the caramel bits with one tablespoon of water in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted. Transfer to a resealable plastic bag and snip one corner. Drizzle the caramel over the apple skewers. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until melted and smooth. Transfer the chocolate to a resealable plastic bag and snip one corner. Drizzle the chocolate over the skewers and sprinkle on chopped nuts, cookie crumbles and mini marshmallows. Let sit until the chocolate and caramel are set.

CARAMEL APPLE AND BACON BOO-NINI'S

Steps:

• For the salted caramel: Add 2 tablespoons water, the sugar and salt to a heavy-bottomed saucepan over medium heat. Stir to combine with a heat-proof spatula until the sugar dissolves. Bring the mixture to a boil and cook until the mixture begins to turn an amber brown color, 8 to 10 minutes. Whisk in the cream, remove the saucepan from the heat and stir in the butter, being careful because it will foam up. Adding butter at the end will stop the cooking and keep your caramel soft. Cool.
• For the sandwich build: Preheat a grill pan over medium-high heat. Spread some salted caramel on one side of 4 pieces of bread. Top with the bacon and apples. Top with the remaining bread and butter both sides of the sandwiches. Place the sandwiches on the grill and cook until nice and toasted, 3 to 4 minutes, flipping halfway through. Add more butter to the pan if needed.
• Once all sandwiches have been grilled, take a ghost-shaped cookie cutter and punch out ghost shapes from each. Put on a tray and watch masked children devour.

APPLE SKEWERS

Steps:

• Thread apples on 4 metal or soaked wooden skewers. Lightly spray with cooking spray. Combine sugar and cinnamon; sprinkle over apples. , Lightly oil the grill rack. Grill, covered, over medium heat for 6-8 minutes or until golden. Turn; cook 8-10 minutes longer or until golden and tender. Serve warm.