Kittencals Caramel Apples Recipes

KITTENCAL'S CARAMEL APPLES

Steps:

• Insert 1 wooden stick into each apple.
• In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
• Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
• Remove from heat; stir in vanilla.
• Dip each apple into hot caramel mixture; turn to coat.
• Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
• Set on generously buttered wax paper to cool (make certain to generously butter the paper).
• Note: if making a double recipe make two recipes in two separate pots.

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.

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.

KITTENCAL'S BAKED APPLES

Steps:

• Set oven to 350 degrees F.
• I prefer to bake the apples on the second-lowest oven rack to prevent the apples from darkening on the bottom if you do so then you might need to increase baking time slightly.
• Prepare an 8 x 8-inch baking pan.
• Wash and scrub the skins of the apples then dry.
• Remove the cores to about 1/2 to 3/4-inch from the bottom (do not core all the way through and make the core about 3/4-inch wide).
• In a bowl combine the brown sugar with cinnamon, nutmeg (if using) and raisins.
• Place the cored apples into the baking pan, then divide/stuff the mixture into each hole of the apples.
• Top/dot with 2 teaspoons butter.
• Pour the boiling water into the pan.
• Bake for about 30-40 minutes or until just fork tender basting the apples with the pan liquid several times during baking (do not overbake or the apples will be mushy, check after about 25 minutes of baking time).
• Serve warm with vanilla ice cream.

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:

• Mix caramels and water,.
• Melt over low heat, stirring constantly.
• Place apples in 4 small dishes.
• Top each with warm caramel and sprinkle with nuts.

PEANUT CARAMEL APPLES

Steps:

• Wash and dry apples.
• Insert stick into stem end of each apple and set aside.
• Place peanuts in a shallow bowl or pie pan and set aside.
• In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
• Remove from heat (you may have to return to heat if mixture starts to set up).
• Dip and turn each apple in caramel mixture, coating most of the way up.
• Allow excess to drip into pan.
• Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
• Store in a cool place or refrigerate.
• Remove from refrigerator 20 minutes before serving.