Fun Caramel Apples 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.

FUN CARAMEL APPLES

Steps:

• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave melt the green candy melts. Repeat with white candy melts., In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth., Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set.

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.

FUN CARAMEL APPLE CUPCAKES

Steps:

• Prepare cake batter according to package directions; fold in apples.
• Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
• Bake at 350 degrees F.
• for 20 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a saucepan, melt the caramels and milk over low heat until smooth.
• Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
• Spread caramel over cupcakes.
• Sprinkle with pecans.
• Insert a wooden stick into the center of each cupcake.

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).

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.