does anyone know of a recipe for making caramel apples? like mrs. prindables from QVC.......?

Question

and no.........i don't want to take carmels out of the plastic and melt them together...please help me.

Answer 1

here it is..

Caramel Apples

8 small apples, such as, Granny Smith or macoun
2 cups light brown sugar
1 cup maple syrup
1/3 cup light corn syrup
1/2 cup heavy cream
4 tablespoons unsalted butter
Toppings of choice, optional, recipes follow


Remove the stems from the apples and scrub them under warm water and dry them. Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside.
Put the sugar, maple syrup, corn syrup, and cream in a saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer. Pull pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place on the prepared baking sheet until set.

If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.


Topping 1:
2 cups chocolate wafers, graham crackers, or vanilla wafers

Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.


Topping 2:
2 cups walnuts or pecans, toasted
1/3 cup dried cranberries
1 tablespoon finely chopped crystallized ginger

Preheat the oven to 350 degrees F.

Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.

Answer 2

Mrs Prindables Qvc

Answer 3

Mrs Prindables Apples

Answer 4

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The etymology behind "The Big Apple" actually goes far beyond the Jazz era. Keep Asking was on the right track. The phrase does come from literal apples. However, it can be speculated that the term actually comes from the "original" settlers of New York. That's right, the Dutch! Think about it. Dutch Apple Pie? The Dutch settled New York or New Amsterdam as they called it in the early 1600's. One of the things they brought over from Holland were apples and apple seeds. They then began to cultivate the land. A good portion of this land became occupied by apple trees. After New Amsterdam was seized by the British in 1664 the area became New York, after the Duke of York. The Dutch briefly regained control over the region and renamed it after a very delicious fruit. They called it "New Orange". But after realizing they couldn't really compare The Big Apple to the New Orange they permanently ceded the land back to the Brits. So, in conclusion the "Big Apple" was born from the love of the Dutch for apples and their longing to maintain and retain the area of New York City.

Answer 5

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Answer 6

It sounds like you want to make your own caramel for your apples. You'll be glad you did! A friend shared this recipe with me a few years ago and it is perfect! The recipe is a bit long and calls for the use of a candy thermometer, but it is well worth trying because it makes delectable and beautiful caramel apples.

Caramel Apples
12 servings

INGREDIENTS:

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 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)

DIRECTIONS:

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 (caramel 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.

Answer 7

Hi !!!
This is what I'm making for the kids around here for Halloween this year...you can roll them in whatever chopped up candies or any nuts you like or simply shake sprinkles on them...you are limitless on your toppings..."CLICK" ON THE WEBSITE BELOW FOR SOME IDEAS ON TOPPINGS...ENJOY!!!

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Caramel Apples with Butterfinger & Drizzled Chocolate

CARAMEL APPLES
4 tablespoons unsalted butter
1 cup whole milk
1/2 cup heavy cream
1 cup sweetened condensed milk
1 cup light corn syrup
2 cups sugar
3 teaspoons vanilla extract
8 Granny Smith apples

TOPPINGS
3 cups Butterfingers candy bar -- chopped
(or M&Ms, Nuts, etc., or any topping)
1 cup chocolate chips (semi, milk, white, or colored chocolate)
1 - 2 teaspoons shortening, as necessary -- to thin chocolate for drizzling
Misc.
1 small cup ice water -- for testing caramel

Remove stems and labels from apples; wash and dry well. Place sticks into top of apples and place onto foil-lined baking sheets. Pour topping(s) into wide bowls for to facilitate coating. {Note: Place foil into a 8" square baking dish then spray with a non-stick coating. Pour any extra caramel into the pan and spread to 1/2-inch thickness; let cool, then cut in small pieces and wrap in waxed paper--makes delicious caramels!}

{Note: Make sure your thermometer is accurate by testing it in boiling water. It should read 212 degrees.}

In a very large, heavy-bottomed saucepan over medium heat, add the butter, whole milk, heavy cream, sweetened condensed milk, light corn syrup, and sugar. (It will boil up and expand so you need a very large pot!) Stir regularly until mixture thickens, then stir constantly until caramel reaches 238-240 degrees. When mixture reaches 238 degrees, test for "doneness" by placing a blob of the caramel into the ice water; you want it firm, but pliable.

Meanwhile, heat a wide saucepan (wide enough to fit the pan with the caramel) with 2-3 inches of water to create a bain marie. This will keep the caramel hot while coating the apples.

When the caramel reaches the proper firmness (238-240 degrees), stir in the vanilla. Place pan filled with caramel into the bain marie to keep caramel workable while dipping the apples. Dip each apple into the caramel, letting excess drip off, then coat with Butterfingers, or other topping(s). Place apples onto baking sheet to cool.

If desired, melt chocolate with a teaspoon of shortening, in the microwave. Heat in 1 minute increments, stirring after each minute, until chocolate is melted and thin enough to drizzle. (Add another teaspoon of shortening if the chocolate mixture is too thick.) Over a large piece of foil on the counter, use a fork to whisp chocolate decoratively over each apple. Allow several hours for chocolate to harden.

(Note to me: If doubling this recipe, you can heat the caramel over medium-high heat UNTIL is begins to thicken. Then turn temperature to medium or caramel with burn.)