carmel apples?

Question

Every year I try to make carmel apples for my kids. But, The carmel always slides off of them after I dip them an I'm left with a plate full of carmel. Any idea why this happens? Thanks, Margaret

Answer 1

CHOCOLATE CARAMEL APPLES

1 (12 oz) chocolate chips
6 medium sized apples
1 (14oz) packet of caramel
6 wooden skewers or Popsicle sticks

Boil water on medium heat in a large pan and put another smaller pan on top of the larger pan (or you can use a double boiler). Put the caramel in the smaller pan.
Wash apples and push one skewer inside each apple. When the caramel has melted, dip each apple into the caramel.

Make sure you cover the whole apple. Do not let the apples sit for long. cover the apples with the chocolate chips. Place on wax paper and cool for an hour.

Makes 6 apples.


CARAMEL APPLES

2 lbs. caramels
4 tbsp. water
10 washed, uncooked apples

Insert skewers or ice cream stick in apples. Combine caramels and water in the top of a double boiler; heat and stir until they melt into a double boiler; heat and stir until they melt into a smooth coating. Dip skewered apples into sauce twirling them until completely coated. Dry the same way as glazed apples.

Answer 2

Carmel apples

Answer 3

If it is cold or has a wax build up the Carmel will slide off.

Try washing the apples first and let them sit at room temp.
It also helps if you do not use generic caramels.

Answer 4

you must not be cooking them right this is how you cook them...


The final temperature for cookingcaramels de-pends on how hard and chewy you like them , as well as on the altitude and the weather of the place you are cooking them. We suggest temperatures of between 2460 and 2500 for sea level; but for a very hard caramel it is possible to go to 2550 or 2600. The British like their caramels cooked to 2700 or 2800 where they are almost too hard to be chewed and must be sucked first.

If you like a fudgy-textured caramel, beat the caramels for a minute or two after adding the flavor-ing and before pouring into the pans.

Pans for caramels should be lightly buttered. If you forget to do this you will have real trouble try-ing to get them out. But all need not be lost! Heat the bottom of the pan slightly over a stove burner and you will be able to turn them out.

A large heavy knife is best for cutting caramels. Mark the oblong or square of caramels lightly with the knife to be sure of uniformity, then cut through with one heavy slice. Cut your waxed paper or cellophane into sizes just large enough so that you can get a fold at the top and fold over the ends. Caramels should be wrapped soon after they are cut. Enjoy - DT.

Answer 5

I just want to say I'm totally pro-carmel apple:)

Answer 6

first of all. Carmel or caramel.
I don't know.

Answer 7

what i dont understand is why your making carmel apples for your kids ?

Answer 8

try this website, landolakes.com