Caramel Apples Cream And White Chocolate Stuffed F Recipes

CARAMEL APPLES

Steps:

• Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
• Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside.
• In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
• Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
• After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
• Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed.

WHITE CHOCOLATE CARAMEL APPLES

Steps:

• Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
• Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
• Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
• Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.

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.

CARAMEL APPLE CREAM AND WHITE CHOCOLATE STUFFED FRENCH TOAST

Steps:

• Directions For Filling
• Heat oven to 300 degrees.
• Chop pecans and place on a baking sheet.
• Toast for 8 minutes.
• Remove and let cool.
• Pour wine over apples and soak.
• Mix remaining ingredients.
• If you have time let fruit soak for 30 minutes.
• Then drain well onto a cloth or paper towel to remove access liquid.
• Stir into cream cheese mixture and refrigerate while you prepare everything else.
• Directions For Eggs and Cream
• Whisk everything together in a bowl. Set aside.
• Directions For Whipped Cream
• Whip heavy cream on medium, then high until soft peaks form.
• Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter.
• Refrigerate.
• Putting It All Together
• Heat butter in a large skillet on medium.
• Lay out slices of bread.
• Distribute filling between 4 slices of the bread.
• Top each with remaining slice.
• Dip into egg batter and place into hot pan.
• Cook until lightly browned on each side, approximately 4 to 5 minutes.
• Cut into triangles or squares.
• Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.

CARAMEL AND CHOCOLATE APPLES

Steps:

• Insert lollipop sticks into core of apples.
• Heat caramel until it becomes liquid. (Can use stove top or microwave). Roll out caramel in between 2 pieces of plastic wrap to flatten. Cut caramel into long strips, about 4 inches long, to fit around apple. Wrap caramel around apple. Stand upright on waxed paper and let set for 15 to 20 minutes.
• Melt dark, white or milk chocolate. Pour melted chocolate into a metal bowl. Dip apples into chocolate. Sprinkle chocolate covered apple with nuts, M&M's or your favorite topping. You can also add stripes of dark, white or milk chocolate around the apple. Place decorated apples onto wax paper, standing upright. Refrigerate for 15 minutes.

ULTIMATE CARAMEL APPLES

Steps:

• Line a baking sheet with waxed paper; grease the paper. Wash and thoroughly dry apples. Insert a wooden pop stick into each; place on prepared pan. Refrigerate 15 minutes., In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, without stirring, until mixture turns amber. Remove from heat; stir in butter until melted. Gradually add cream, stirring constantly. Return to heat; cook and stir until a candy thermometer reads 245°-250° (firm-ball stage). Remove from heat., Place 1/4 cup pistachios in a shallow dish. Dip apples into caramel mixture until completely coated; allow excess to drip off. Then dip the bottom of each apple in pistachios. Return to baking sheet; refrigerate 10-15 minutes., In a microwave, melt white chocolate; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples. Repeat with semisweet chocolate. If desired, sprinkle tops with remaining pistachios. Refrigerate until set.

CHOCOLATY CARAMEL APPLES

Steps:

• Wash and dry apples; remove stems. Insert Popsicle sticks into apples. Place on a buttered baking sheet; set aside., In a small saucepan, melt caramels and cream over low heat until smooth, stirring occasionally. Place peanuts in shallow dish; set aside., Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom and sides into peanuts. Place on prepared pan; let stand until set.

COOKIES N' CREAM CARAMEL APPLES RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet and grease both with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Set upright on the wire rack. Repeat with the remaining apples. Refrigerate until the caramel is set, about 20 minutes.
• Melt the white chocolate chips in the microwave on medium power in 30-second increments, stirring between, until smooth.
• Dip each caramel apple into the melted white chocolate, coating about ¾ way up the sides. Immediately roll the white chocolate-covered apple in the crushed chocolate sandwich cookies and place on the prepared baking sheet.
• Let set in the refrigerator for 30 minutes. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!

CHOCOLATE CARAMEL APPLES

Steps:

• Insert a 5-inch-long nontoxic twig or wooden dowel into the top of each apple. Prepare an ice-water bath. Coat a rimmed baking sheet with nonstick cooking spray.
• Combine sugar and corn syrup in a heavy saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden (about 12 minutes after mixture comes to a boil). Slowly pour in heavy cream in a steady stream, stirring vigorously to combine. Remove from heat. Stir in chocolate until completely melted.
• Briefly plunge saucepan into the ice-water bath to stop the cooking. Dip one apple at a time into the caramel, and use a spoon to coat the top and sides. Transfer to prepared baking sheet until set.

CARAMEL CRUMBLE CAKE STUFFED APPLES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake: In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, salt, and baking soda.
• Add the eggs, applesauce, vanilla extract, light brown sugar, and vegetable oil, and whisk until the batter is thick and smooth.
• Make the topping: In a medium bowl, use a fork to cut together the brown sugar, flour, cinnamon, and butter until the mixture resembles wet sand.
• Cut the tops off the apples and use a spoon to hollow out the centers, making sure to remove all seeds. Place the apples in baking pan with tall sides. Brush the rims of the apples with lemon juice.
• Fill the apples with cake batter to ¼-inch (6-mm) below their rim. Sprinkle the topping over the batter.
• Bake for 30 minutes, until the tops are crisp and golden brown and the cake is baked all the way through.
• Remove the apples from the oven and serve with ice cream and caramel sauce.
• Enjoy!