Breakfast, Lunch, Dinner, and Everything in Between!

Use the Navbar, or search the archive in the right column for ideas! Breakfast, Lunch, Dinner, and Everything in Between!

October 31, 2009

Gooey and Delicious! Caramel Apples

Caramel apples are pretty easy to make, but if you're like me then you might want to place some paper bags or something on your counter and floor to catch the drips.

What you need for a Basic Caramel Apple Recipe:
6-8 Apples (I like using green Granny-Smiths, and Washington apples)
Wooden popsicle sticks
1-1/2 cups Brown sugar
1-1/2 tablespoons of Butter
6 tablespoons of Milk
1/2 teaspoon of Vanilla Extract
1/2 to 1 cup of peanuts, mini baking chocolates, or whatever other chopped up topping that you would like.

**Tip** To save yourself a little hassle you could buy a bag of caramels and skip the above ingredients. The downside is that you have to unwrapped the little suckers before you melt the caramel. Also, you still will want to add a little liquid--approximately 2 tablespoons worth.

The other nice thing about buying premade caramels is that they often come with popsicle sticks in the bags.

Step 1. Get your apples ready ahead of time.

a. Wash them and remove the waxy coating. You can do this by dipping them very quickly in boiling water then wipe the wax off. Fit vegetable spray works okay, but the boiling dip works better.

b. Chill the apples in the fridge for at least an hour before you want to dip them.

Step 2. Now that you have washed and chilled apples, you are ready to set up your station.

a. Make sure your nuts and other toppings are chopped and place in a mixing bowl.

b. Line a flat pan (cookie sheet) with wax-paper (to place the apples on once they are coated.

Step 3. In a suacepan mix your ingredients.

** If you are using pre-made caramels, add in the unwrapped candies/milk. Melt these on low heat.

Step 4.
Cook on medium heat until approximately 235 degree Fahrenheit. Remove from heat.

Step 5. Dip your apples, turning them in the caramel.

After you dip the apple you are working with in the caramel, quickly dip into your toppings. Then place on the wax sheet.

Step 6. One each of the apples are coated and topped, you must refrigerate them for another hour. Keep them stored in the fridge as well.

Check out Mahalo for more caramel apples recipes and tips. The chocolate caramel recipe on that page sounds sinfully delicious!

1 comment:

  1. Thanks for the recipie! I gave it a shot, but was a bit unsure on step 4, and I think I didn't get the caramel solid enough, because it mostly dripped off my apples, and hardly any of my chocolate chips stuck to it :(. Maybe a bit more clarification on how long to cook the caramel might help? :)

    Waiting for them to cool right now, hope they taste good!