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Caramel Apples Recipe EatingWell

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Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, then continue to cook and stir until combined. Cook, stirring frequently, until the caramel reaches 240 degrees F on a candy thermometer (affiliate link). This is also known as "soft ball" stage.

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4) One batch of caramel (recipe is in the handout) will dip about 12 average-sized apples. If you're working with this behemoth apples that weigh about 5 pounds apiece, plan on more caramel or less apples. So pretend like it's still October and go make yourself look like a rock star with some crazy yummy gourmet caramel apples.

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A large crisp apple coated in creamy caramel, dipped in milk chocolate and rolled in roasted peanuts. Canada Day Chocolate Caramel Apple. AVAILABLE NOW! Fall Chocolate Caramel Apple. COMING THIS FALL. Cinnamon Bun Gourmet Caramel Apple. COMING THIS FALL. July 4th Chocolate Caramel Apple.

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Upon receipt, store the wrapped apple in the refrigerator. Refrigerated and unopened, it will keep for 2 weeks. To Serve. Take from the refrigerator and immediately remove the wrapping. This is best done when the apple is chilled, so the chocolate and caramel remain intact. Bring to room temperature for roughly an hour.

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Melt Caramel - in a large mixing bowl, combine unwrapped caramels, heavy cream and a pinch of salt. Microwave for a few minutes, stirring every 30 seconds and heat until melted and smooth. You can also melt over a double boiler or in a heavy saucepan, but stir frequently if using a saucepan so it doesn't scorch.

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Directions. Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes. Insert sticks into the bottom of each cooled apple through the core for a handle.

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Step 1. Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple. Step 2. In a medium pot, combine the sugar, corn syrup and ⅓ cup water.

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2. In a heavy-bottomed thick-walled saucepan (you need one that is small but relatively tall as the caramel does bubble up a lot), combine brown sugar, heavy cream, corn syrup, butter, and salt. 3. Cook over medium-high heat, stirring frequently with a wooden spoon, until the butter has melted. 4.

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Wash the apples, add a skewer to each apple and set on a sheet pan lined with parchment paper, set aside. Stir the mixture on medium heat until it reaches 238 degrees F on a candy thermometer. Remove from heat and pour the caramel into a large heat proof bowl, allow it to cool down to 200 degrees F.

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Affix a candy thermometer to the side of the pan. Caramelize the sugar. This is where the magic happens. In your saucepan, combine 1/4 cup (2 fl. oz./60 ml) water, 1 1/2 cups (12 oz./375 g) granulated sugar and 3/4 tsp. kosher salt. Stirring occasionally, bring the mixture to a boil over medium heat.