Maple Caramel For Apples Recipes

MAPLE CARAMEL APPLES

Steps:

• Line a cooking sheet with parchment paper.
• Pour maple syrup into a large saucepan and bring to a boil over medium-high heat, keeping a close watch.
• Let simmer until a drop of hot syrup turns to hard candy when dropped into a glass of very cold water.
• Meanwhile, insert a popsicle stick into the centre of each apple.
• Dip apples one by one into the hot caramel. Remove excess caramel with a spatula and place, head down, on the cooking sheet.
• Chill in refrigerator or keep at room temperature for 1 hour or so until caramel sets.

MAPLE CARAMEL FOR APPLES

Steps:

• This will make 8 apples depending on size.
• Use the apples of your choice.
• Line a baking tray with waxed paper and thoroughly coat with butter. Once cooled, they can be moved to a more decorative tray.
• Pierce apples with Popsicle sticks, cleaned branch pieces or wooden chopsticks. If using wooden kebab sticks, make sure they are sturdy enough to hold apples and cut off any sharp ends. If using branch pieces, be sure they are very clean, organic and from a non-toxic tree source.
• Have any toppings placed out in bowls or on plates.
• Place first 4 ingredients in a saucepan and cook on medium heat for about 12-15 minutes, or until 250 on thermometer.
• Remove from heat and add 4 tablespoons butter. Mix well.
• If you like a salted caramel add the sea salt, otherwise omit. Personally, I suggest you omit and just sprinkle sea salt or kosher salt on the dipped apples of your choice. Not everyone may like salted caramel.
• Take your apple on stick and dip and roll around in caramel. Immediately place on coated wax paper, or roll in topping and place on wax paper.
• Suggested Toppings: Candied Ginger, Dried Cranberries, Toasted Walnuts, Crushed Cookies or Pretzels, Sprinkles. Be Creative!
• Sauce will keep for 2 days covered in fridge. To reuse, slowly reheat over low heat.
• Not recommended for canning.
• NOTE: If using Dark Brown Sugar or Dark Corn Syrup it will affect the color and flavor. I suggest not using and letting the maple flavor shine. Dark sweeteners can compete due to their strong taste.

MAPLE CARAMEL APPLES

Steps:

• 1. Wash and dry apples. Firmly insert sticks into stem end of apples.2. In a large 3-quart saucepan, melt butter over medium low heat. Add the brown sugars, corn syrup, condensed milk and salt and cook, stirring constantly until mixture boils.3. Cover pan and cook for 2 to 3 minutes to dissolve any sugar crystals on the side of the pan.4. Remove the lid and clip on a candy thermometer. Cook slowly over medium low to medium heat, stirring continually to prevent scorching until the thermometer reaches 238º - 240ºF (For a firmer caramel, heat to firm ball stage 244º - 248ºF).5. Remove pan from heat and stir in vanilla extract and maple flavoring.6. Carefully pour hot caramel into a medium-sized metal or ceramic bowl and allow caramel to cool for 3 to 4 minutes until thickened slightly.7. Dip apples one at a time into caramel, covering about 3/4 of the apple. Let excess drip off and scrape bottom of apple against side of bowl to remove more of the excess caramel.8. Place apples on a cookie sheet lined with buttered waxed paper and allow to set about 30 minutes. If using chocolate decorations*, adhere them to the apple or drizzle with chocolate, if desired.9. Store finished caramel apples in the refrigerator.

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.

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 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.

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.

SPICED BAKED APPLES WITH MAPLE CARAMEL SAUCE

Steps:

• Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
• Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
• Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.