caramel apples?

Question

how do you make regular caramel apples?

thanks!!!

how do you heat it up and do you add anything and do you freeze it or sit it out

Answer 1

Caramel ApplesSUBMITTED BY: Suzie

"The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)"

Original recipe yield:
6 caramel apples

PREP TIME 8 Min
COOK TIME 2 Min
READY IN 25 Min

SERVINGS About scaling and conversions

INGREDIENTS
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
DIRECTIONS
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.

Answer 2

Caramel Apples

Answer 3

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
1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 sturdy lollipop sticks or chopsticks
12 medium apples

Assorted decorations (such as chopped nuts, chopped raisins, mini M&M's and candy sprinkles)

Equipment needed - one accurate candy thermometer.




1 Combine sugar, butter, condensed milk, corn syrup, maple syrup, vanilla, molasses and salt in a thick-bottomed 2 1/2 or 3 quart saucepan. Stir with a wooden spoon on medium-low heat until all the sugar dissolves. There should be no grittiness (sugar crystals) when you test by rubbing a little of the caramel between your fingers. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that might form on the pan sides.



2 Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Continue to occasionally brush the sides down with a pastry brush. Carefully pour caramel into a metal bowl. Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples.



3 While the caramel is cooking/cooling, prepare a large baking sheet, covering it either with buttered aluminum foil or silpat. Insert a chopstick or sturdy lollipop stick into each apple, about 2-inches, top down, into the apple core.

4 When the caramel has cooled enough for dipping, dip the apples in, one by one, by holding on to the stick, and vertically lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the pan. Then place on the silpat or prepared foil. The caramel will pool a little at the bottom of each apple. Place into the refrigerator to chill for at least 15 minutes.



5 Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples. Then take whatever coatings you want and press them into the apples for decoration. Return to the refrigerator to chill for at least one hour.

Answer 4

Hi !!!
Here is your basic Caramel Apple recipe...ENJOY!!!

Caramel Apples
Recipe courtesy Paula Deen

6 apples
Craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

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 for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. They can be rolled in chopped nuts for an added touch of flavor!

----------HERE ARE SOME PHOTOS & SOME DIFFERENT TOPPING IDEAS FOR YOUR CARAMEL APPLES THAT WILL MAKE THEM MORE FESTIVE...

http://rds.yahoo.com/_ylt=A0geu9iXX8dGW.gAVgdXNyoA;_ylu=X3oDMTE1b2YzbnFuBHNlYwNvdi10b3AEY29sbwNlBHZ0aWQDRjgyNF8xMjIEcG9zAzI-/SIG=1g6da99o4/EXP=1187557655/**http%3a//rc10.overture.com/d/sr/%3fxargs=15KPjg14VSn5amwr%252Drcr%255FAT%252DaEx1gaxca5985uCpR9H9df5iMxXOF7bqLBmsJ8TeVxv1PdzPWR9KEfKfbymfOOEgmIRVaJGeXpjdLJz4g%255FNa6iUG1xsOwhxOjrmoJMPn6uU1vxdNG8nvidYX7JBg0TvYICzBqa%252DfZqyYuE9cdPHbjFpg06vwTCcMkJ7qRbg8S2WOsLTcRUfNvoljDHI5FAm%252DxFguylOidjW1%252Dk7Wp%255FvAWNIzRhp7DPeIwXvaOgzoLJKaOhyckNOgbCqaE%255F%252DFzDmifdnJwyY3dWuz9qHGw1CL2tJSaNuDQ5%252DfjSjOSKftEq72jwFqOPH3OXW3JNOEh5RPKxMVPIdDsx4gjWMJhDds%252D4qy6%255FIYG2%26yargs=www.amyscandykitchen.com

----------AND...

http://www.thenibble.com/zine/archives/debritos-deluxe-caramel-apples.asp#flavors

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Answer 5

Apple Brown Betty, apple muffins, apple butter, baked whole apples with raisins and cinnamon, sliced and cooked apples with maple syrup topped with a little vanilla ice cream, diced and cooked apples with pork sausage and biscuits (no gravy needed), Waldorf salad, carrot salad with diced or julienned apples and raisins and mayo, apple sauce, apple, orange and mango chutney, apples with oatmeal or other hot cereal, apple cider, apple wine. Use in most recipes calling for fruit.

Answer 6

By dipping an apple in caramel.

Answer 7

Melt caramels in double boiler. Dip in apples. Cool on wax paper.

Answer 8

i love apple,