Ultimate Caramel Apples Recipes

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.

ULTIMATE CARAMEL APPLES

Steps:

• Wash and dry the apples. Insert 1 craft stick into each caramel and place the apples on a greased jellyroll pan in the refridgerator. Cook caramel according to directions (note: I only heat my caramel to 239 degrees and immediately remove it from heat) then carefully pour caramel into a medium saucepan and let cool exactly 20 minutes. Carefully dip apples, swirling each side to coat. Remove excess caramel from bottom by scraping along the edge of the saucepan. Tilt apples upside down and swirl several seconds, allowing caramel more time to set before it all flows to the bottom. Now immediately return dipped apple to greased jellyroll pan and refridgerate. Working quickly, do this same step with each apple. Once caramel coated apples are cooled, begin melting chocolate. Do this either over a double boiler or in the microwave in 30 second intervals, stirring after each interval until melted and smooth. With a cake frosting tool or with a butter knife, coat apples with chocolate. Sprinkle desired topping over chocolate coated apple before the chocolate cools. Return to the refrigerator for chocolate to cool completely. When ready to eat let caramel apples sit at room temperature about 10 minutes.

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.

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.

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.

ULTIMATE OREO CARAMEL APPLES

Steps:

• Insert pop sticks into tops of apples. Place caramels and milk in a small saucepan; heat and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Dip apples in caramel mixture, coating completely. Place on a waxed paper-lined baking sheet; let stand until set, about 10 minutes., Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Dip apples in chocolate mixture, allowing excess to drip off; dip in cookies, rolling to coat. Return to baking sheet; refrigerate until set, about 15 minutes. Cut into wedges to serve.

ULTIMATE CARAMEL APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with waxed paper; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Scrape off excess sauce from bottoms of apples. Decorate with toppings as desired. Place on prepared plate.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

ULTIMATE CARAMEL APPLES

Steps:

• In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely
• dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from
• heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and
• thicken.
• Using a 10-inch square piece of styrofoam, cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples).
• Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of
• popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden.
• Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.

TYLER FLORENCE'S ULTIMATE CARAMEL APPLE PIE

Steps:

• Preheat oven to 350 degrees F.
• To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal.
• Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
• While the dough is resting, prepare the filling.
• To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
• Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
• Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out.
• Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
• Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie.
• Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
• Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie.
• Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
• Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white.
• Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.