Hot Caramel Apples Recipes

HOT CARAMEL APPLES

Steps:

• Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three Red Hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon. , Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired.

PERFECT CARAMEL APPLES

Steps:

• Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

GOURMET CARAMEL APPLES

Steps:

• Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a pop stick into the top of each; set aside., Place chocolate chips in separate microwave-safe bowls. Heat in a microwave until melted; stir until smooth. In another microwave-safe bowl, melt candy coating and shortening; stir until smooth., Combine caramels and water in another microwave-safe bowl. Heat in a microwave until melted; stir until smooth. Dip apples into caramel; turn to coat. Immediately press pretzels and Reese's pieces into sides of apples. Drizzle melted chocolate and candy coating over tops. Place on prepared pan; let stand until set.

CARAMEL APPLES

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.

CARAMEL FOR APPLES

Steps:

• In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.

GOURMET CARAMEL APPLES

Steps:

• Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
• Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
• Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
• Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

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 APPLES

Steps:

• Remove the stems from the apples and scrub them under warm water and dry them. Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside.
• Put the sugar, maple syrup, corn syrup, and cream in a saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer. Pull pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place on the prepared baking sheet until set.
• If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.
• Topping 1:
• 2 cups chocolate wafers, graham crackers, or vanilla wafers
• Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
• Topping 2:
• 2 cups walnuts or pecans, toasted
• 1/3 cup dried cranberries
• 1 tablespoon finely chopped crystallized ginger
• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.

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 APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

RED HOT CARAMEL APPLES

Steps:

• Peel about 3/4 inches off of the top of each apple and place in slow cooker.
• Pour juice over apples.
• Fill the center of each apple with 2 tablespoons of sugar, 3 red hots, 1 tablespoon butter and two caramel candies.
• Sprinkle apples with cinnamon.
• Cover and cook on low for 4-6 hours or until the apples are tender.
• Serve immediately.

HOT CARAMEL APPLE BUTTERED RUM RECIPE BY TASTY

Steps:

• Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
• Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
• Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
• To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
• Enjoy!

HONEY CARAMEL APPLES

Steps:

• In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°, about 30 minutes. Remove from heat; allow to thicken 5-7 minutes, stirring occasionally., Meanwhile, insert a wooden pop stick into the core of each apple. Dip apples in caramel mixture, rolling to coat evenly. If desired, roll in honey-roasted peanuts. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.

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.