SWEET SPICED CARAMEL APPLES
"I love caramel apples and this is my favorite variation. It also makes a delicious gift for loved ones all year 'round. My family says it's fabulous!" -Anna Ogden, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Wash and dry apples; remove stems. Insert Popsicle sticks into the bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use., In a large heavy saucepan, combine the brown sugar, cream, corn syrup and butter. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 50 minutes. Remove from the heat; stir in vanilla. Dip apples into the hot caramel to completely coat. Place on prepared pan; let stand until set., In a small bowl, combine sugar and cinnamon; set aside. In a microwave, melt white chips and shortening; stir until smooth. Dip one caramel apple into the warm white chip mixture and immediately sprinkle with cinnamon-sugar. Place on a waxed paper-lined baking sheet. Repeat.
Nutrition Facts : Calories 874 calories, Fat 42g fat (25g saturated fat), Cholesterol 79mg cholesterol, Sodium 236mg sodium, Carbohydrate 125g carbohydrate (103g sugars, Fiber 4g fiber), Protein 5g protein.
SPIKED CARAMEL APPLES WITH CARAMEL WHIPPED CREAM
Booze up a classic caramel apple with brandy and bourbon.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Cut off top quarter of each apple, keeping the stem intact; set all tops aside. Using a melon baller, remove the seeds from the apples, being careful not to cut through the bottoms.
- Place a piece of cinnamon, 1 teaspoon Calvados, and 1 tablespoon caramel sauce in hollowed core of each apple. Place apples in a baking pan. Place tops on apples.
- Bake until knife tender, about 30 minutes. Add a dollop of whipped cream; sprinkle with cinnamon. Serve with ginger cookies.
BAKED APPLES WITH CARAMEL SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
- Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
- Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.
CARAMEL STEWED APPLES
This recipe comes from the Manga book Kinou Nani Tabeta? or What Did You Eat Yesterday? by Fumi Yoshinaga. One of the main characters, Shiro, is a hardheaded (though hiding a soft heart within) lawyer by day, who comes home and cooks their meals every night. Use eating apples, not tart cooking apples, for this dish, since not much sugar in proportion to the apples is used. Gala, Fuji and Gravenstein work well. If you plan to use unpeeled apples, select a rosy-skinned one for the best color.
Provided by momaphet
Categories Breakfast
Time 1h
Yield 4-5 cups
Number Of Ingredients 3
Steps:
- Wash the apples (peel them if you prefer), cut into half and core them, then cut into wedges or slices. Do this as you cook the caramel, if you're brave. Otherwise deal with the apples in advance so that you can pay full attention to the caramel.
- Put the sugar in a large, heavy-bottomed pan over high heat. Heat the pan until the sugar starts to melt. Stir if you see clumps. The sugar will start to caramelize quickly at some point. If it looks like it's going to turn black, take the pan off the heat for a while to cool it down. Continue melting the sugar until a thick caramel is formed.
- Tip all the sliced apples into the pan at once - be careful, the pot might spit at you when the moisture of the apples hits the caramel, and spitting caramel is very painful. Stir to combine the apple and caramel as well as you can - the caramel will stick to the bottom of the pan and your stirring spatula quite a lot, but don't worry about it. If your spatula gets too caramel-clogged, scrape it off gently with the back of a knife and plop the caramel lump back into the pot. It will melt as the apple cooks down and exudes more moisture.
- Lower the heat to low, just high enough so that the pan is barely simmering. Put a lid on, and let it cook, stirring occasionally, for about 30 to 40 minutes, until the apple slices are permeated with caramel color, as in the photo above. At this point add the optional butter and stir it in, though it's fine to leave it out if you wish.
- Let cool thoroughly before packing into jars or plastic containers. Since this doesn't have the large amount of sugar that jams or preserves do, it needs to be stored in the refrigerator, where it will keep for a couple of weeks, or the freezer, where it should keep for a month or more.
- Eat hot or cold. It's really nice on pancakes, with or without butter, as well as on oatmeal, yogurt, ice cream, or on its own. In the manga they lightly toast some bread, pile the apple on top with a pat of butter, and toast it again in a toaster oven.
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
HOT CARAMEL APPLES
Who ever thinks of making dessert in a slow cooker? This old-time favorite goes together quickly, and it's such a treat to come home to the aroma of cinnamon baked apples just like Mom used to make! -Pat Sparks, St. Charles, Missouri
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424 calories, Fat 14g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 177mg sodium, Carbohydrate 79g carbohydrate (70g sugars, Fiber 6g fiber), Protein 1g protein.
SPIKED CARAMEL APPLE CIDER
Spiced rum and caramel ice cream topping bring new life to the classic drink, making it perfect for those chilly fall nights.
Provided by Juliana Hale
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Stir together apple cider and 4 tablespoons caramel ice cream topping in a 3 1/2- or 4-qt. slow cooker until smooth. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.
- Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.
- Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 1 1/2 fluid ounces (3 tablespoons) spiced rum to each mug and garnish with a cinnamon stick.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 47.3 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 322.6 mg, Sugar 30.2 g
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