how do you make candy/caramel apples??

Answer 1

Black-and-White Caramel Apples:

1. Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.

3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.

4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

5. Return pan of water to a boil; remove from heat. Place 10 ounces white chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

6. Dip the bottom half of each apple in the white chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess white chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes. Using a fork, drizzle 4 ounces melted bittersweet or semisweet chocolate on all sides.

7. If desired, place about 1 cup chopped toasted hazelnuts (optional; we love the way these look without the nuts) on a plate. Roll bottom third of each apple in hazelnuts to coat. Refrigerate until chocolate is firm, about 15 minutes.

Answer 2

CARAMEL APPLES

4 c. granulated sugar
2 c. brown sugar
1 1/3 c. white corn syrup
1 1/2 c. butter
2 c. heavy cream or canned evaporated milk
6 to 8 tsp. vanilla
1 tsp. salt
35 to 40 tart apples and wooden sticks

Combine sugar, corn syrup, butter, cream and salt. Cook in a heavy pan (larger than 3 quart size) over low heat, stirring frequently until butter is melted and ingredients are combined. Continue cooking and stirring occasionally until mixture reaches 240 degrees on candy thermometer. This might take 2 1/2 to 3 hours.
Place a wooden stick in each apple. Quickly dip apples, one at a time, in caramel, making a swirl. Place apples on buttered cookie sheet. (This recipe can be made in 1/2 the batch.)


CARAMEL CANDY FOR APPLES:

2 c. sugar (white)
1/2 c. butter
1/2 c. water
10 to 15 Brock candy squares

Answer 3

to make caramel apples take a double boiler or 2 pots that fit together fill bottom pan with a little water and simmer. put top pan on with some caramel and a little milk(to make creamy) stir until melted. take any kind of apples you like (granny smiths are good.) put stick in apple put apple in caramel let harden then eat. or go to any store and buy the candy apple kits near the produce section.

Answer 4

"Caramel Apples"

Wash 4 or 5 medium apples and dry thoroughly. Remove stem and blossom end of each.
In top of double boiler over hot water, heat 1 (14 oz.) pkg. caramel candies, 1/2 tsp. salt and 2 tbsp. water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce; spoon sauce over apple until it is completely coated. Insert wooden skewer in stem end; remove from sauce and place on waxed paper. Chill until caramel coating is firm.

Answer 5

you melt caramel into a pot on the stove, stirring alot. when it's all melted you dip the apple in, on a popsicle stick that is, and the you can roll it in nuts or sprinkles if you want.

Answer 6

1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M’s and candy sprinkles)
Melted dark, milk and/or white chocolates

Whipping cream (if necessary)

Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.

While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates. Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (cara-mel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.

Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.

Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Makes 12.

Answer 7

you can buy them at the stores with all of the stuff you need with them.....but if you want to do it on your own you need to take a pan like thing that you put cookies on , put some apples on them, put carmal all over the apples, put them in the oven, put the stick things in them, and you put them in the fridge

Answer 8

http://www.cooks.com/rec/search/0,1-0,candy_apples,FF.html