Ive tried to make caramel apples but the caramel never hardens up and sticks to them, it eventually runs off. What am I doing wrong? Any suggestions? Thanks!
2007-10-11 08:15:25 · 12 answers · asked by Jaim Jaim 5 in Food & Drink ➔ Cooking & Recipes
The apples can't be cold, they need to be warm for the caramel to stick, also you'll need to wash them well just in case they have been waxed and dry them really well with paper towels. Caramel won't stick to cold, wet or wax. Good luck.
2007-10-11 08:20:06 · answer #1 · answered by foodieNY 7 · 5⤊ 0⤋
This recipe for decadent caramel candy apples is quick and easy to make. Be sure to check out the video showing how to make Caramel Apples. Prep Time: 20 minutes Ingredients: * 5 ripe, red apples * 1 pound soft, store-bought caramels * 2 tablespoons water * 1/2 cup chopped peanuts * 5 wooden skewers Preparation: 1. Begin by washing the apples and removing their stems. Stick the wooden skewers securely into the stem end of the apples. 2. Boil some water in the bottom of the double boiler. Unwrap the caramels, and place them in the top of the double boiler with the two tablespoons of water. 3. Place the pan with the candies over the boiling water. Let them heat up, and stir them gently until they are completely heated and smooth. 4. Remove the caramels from the heat. Dip the apples one at a time into the melted caramel and coat them. 5. Dip the tops into the chopped peanuts, and place each apple in a cupcake paper. Chill the apples in the fridge until the caramel is set.
2016-04-08 03:29:50 · answer #2 · answered by ? 4 · 0⤊ 0⤋
I'm thinking you might need to cook your caramel mixture to a temperature a little higher than you have been, say, to hard ball or even just a bit more. Having your apples out at room temperature, if the caramel is soft, it will run off because the humidity of the atmosphere softens it further, plus the apples are releasing moisture through their skins. So cook it to a point where it is harder than you would want to eat it as a caramel, and sticks uncomfortably in your teeth, and it might stay on better. Of course it won't be as soft as a commercially made product. They use stabilizers and chemicals to keep their coatings the right consistency.
2007-10-11 08:22:40 · answer #3 · answered by surlygurl 6 · 1⤊ 0⤋
Because the caramel that you make is only based on sugar -
you must prepare it combined with butter, a wooden spoon and melt all this on a very low fire in a thick sauce-pan -
if I were you - I would cook the apples in the oven without peeling them ( or peeling if you are a desperate case ) and then I would finish them in the wonderful caramel as you never heard of it - don't say thank you - american Express or Paypal will be ok
Extraplus site : http://www.linternaute.com/femmes/cuisine/recette/305115/1353265518/sauce_caramel_au_beurre_sale.shtml
2007-10-11 09:17:18 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Your caramel might be to thin. I use the caramel cubed candies that you find in the junk food aisle of the grocery store. My comes out perfect every time.
2007-10-11 08:20:47 · answer #5 · answered by Anonymous · 2⤊ 0⤋
Are you putting them in the refrigerator after you put the caramel on them?
2007-10-11 08:20:01 · answer #6 · answered by Anonymous · 2⤊ 0⤋
maybe cuz u didn't add enough sticky stuff 2 ur recipie, so it runs off. try making it stickier. and also try putting them in the fridge/freezer. chao!
2007-10-11 08:22:58 · answer #7 · answered by Lucy J 2 · 0⤊ 0⤋
try warming them first and then put them in the freezer to harden them quicker or try differant carmel
2007-10-11 08:26:00 · answer #8 · answered by lexy 2 · 0⤊ 0⤋
Lots of fruits are waxed before they are put out on display, I suspect this is your problem.
2007-10-11 08:19:32 · answer #9 · answered by sleepingliv 7 · 2⤊ 0⤋
Your not putting glue on the apple.
Thats what holds the caramel on.
2007-10-11 08:18:36 · answer #10 · answered by dinosawr_x_love 3 · 1⤊ 6⤋