Caramel Marshmallow Apples Recipes

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 MARSHMALLOW APPLES

Steps:

• Wash apples and remove stems. Insert sticks and set aside.
• Place wax paper on a baking sheet and spray with non stick spray.
• Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
• Remove from heat and cool slightly.
• Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
• Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.

CARAMEL APPLE DIP

Steps:

• In a microwave-safe bowl, combine cream cheese and ice cream topping until blended. Add marshmallow creme; mix until blended., Microwave, uncovered, on 50% power for 1 minute; stir. Microwave 30-60 seconds longer, stirring every 15 seconds or until warm. Transfer to a serving dish. Serve immediately with apple slices.,

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.

CLASSIC CARAMEL APPLES

Steps:

• Insert sticks into tops of apples. Prepare an ice-water bath.
• Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.
• Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).

S'MORES CARAMEL APPLES

Steps:

• Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.

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.

EASY CARAMEL APPLES

Steps:

• Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
• With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.

CARAMEL-MARSHMALLOW DIP

Steps:

• In medium bowl, blend cream cheese and marshmellow creme until smooth.
• Thoroughly blend in caramel topping.
• Cover: refrigerate until serving time.
• Use as a dip for fresh fruit; especially apples!