Search results
3 days ago · Secrets for perfect homemade caramel apples. These must-read tips will teach you how to prevent the caramel from sliding right off the apple and how to prevent bubbles in the caramel. Plus, I share a caramel recipe perfect for dipping apples!
- Desserts
- 581
- Courtney Yost
- Choosing the wrong apples. Unfortunately, not every apple works for this sweet treat, so you need to consider the variety, size, taste, and texture of the fruit you plan to use.
- Leaving the wax on. If you have fresh orchard apples, you likely don't need to worry about how companies put an artificial waxy overlay on the fruit, which gives them that appetizing, shiny look.
- Not drying and chilling the apples. Once you remove the wax from the apple, you're on the right path, but that doesn't mean you can go straight into dipping them.
- Not preparing the sheet pan. There are a couple of ways you can mess up when you prepare your workstation for caramel apples. First, try not to work with warm equipment, but rather, chill the sheet pan in the freezer beforehand so it aids the dessert's base in hardening faster.
Dec 3, 2020 · If your caramel becomes gritty or grainy, the sugar probably crystallized. If the melting sugar splashes up onto the sides of the pan, it quickly loses its moisture content and forms back into crystals. That can set off a chain reaction that can cause caramel to seize up, ruining the entire batch.
Hi friends! Sooo this week I made caramel apples. The process was nothing less than difficult but I managed to finish and I filmed it for you. Below you will...
- 15 min
- 25.8K
- Very Cherry Cakes
- What Type of Apples to Use For Caramel Apples.
- How to Clean The Apples For Homemade Caramel Apples.
- What Kind of Sticks to Use For Caramel Apples.
- How to Pound in Sticks For The Caramel Apples.
- What Kind of Caramel to Use For Caramel Apples.
- How Much Caramel Do I Need For Homemade Caramel Apples?
- What Temperature Should The Caramel Be at For Caramel Apples?
- How to Dip The Apples in Caramel.
- Parchment Paper vs Wax Paper
- The Best Flavor Combinations For Caramel Apples.
The only two types of apples I use are Granny Smith and Honey Crisp. But really it boils down to personal preference. I prefer an apple that has a sweet/tart flavor to contrast with the sweet caramel and other toppings. Granny Smith are my top favorites. Their zingy, tart flavor are perfect for caramel apples. You can use any size of apples, but tr...
Of anything I painstakingly type out in this post, this area right hereis probably the most important. I can’t understate how critical it is to wash and clean the apples thoroughly. Like, as thoroughly as you have ever cleaned anything in your life. (If you haven’t cleaned anything in your life, now’s the time to dig deep for some cleaning superpow...
I have used many different types of skewers and sticks for caramel apples. Everything from a real, live stick from our yard (you can see it in action on this post – cute, but a little hard to work with) to lollipop sticks. The ones I use most are 6-inch white lollipop sticks. I usually pick them up at Hobby Lobby or Amazon {aff. link}. You can also...
This really isn’t rocket science. Just nestle the stick into the little divot where the stem is (make sure to remove the stem – if it doesn’t come out all the way, don’t stress, just press it to the side while you pound in the stick) and pound lightly with a hammer or meat mallet. You’re just guesstimating here, but you don’t want to pound on the s...
When making homemade caramel apples, I use either: -a slightly modified version of this amazing homemade caramel (recipe below) OR -Peter’s caramel (a store bought brand that comes in a brick so you don’t get carpal tunnel unwrapping a million caramels – also, it doesn’t have an artificial after taste like a lot of other store bought soft caramel b...
One batch of homemade caramel like the one I linked above (that yields a 9X9-inch pan of caramels) will make about 12-14 medium-sized caramel apples. A 5-pound loaf of Peter’s caramel will make about 20-24 medium-sized caramel apples. The exact number will depend on the size of the apples and how thickly they are coated with caramel.
The temperature of the caramel is really important. Whether you’re using homemade or store bought caramel, the temperature of the caramel should be about 180 to 190 degrees Ffor dipping the apples. Much warmer and the caramel might slide off or form a thin layer instead of a nice, substantial caramel layer. If the caramel is too cool, it will be re...
This may seem pretty straightforward, but it is another area of making homemade caramel apples where how you dip can make a difference in the outcome.Mostly, again, for those bubbles that sometimes appear on the surface of the caramel after the apples are dipped. Can you tell those bubbles drive me completely nuts-o? I’ve mentioned them at least 50...
While dipping the apples in caramel, I keep a sheet pan in the refrigerator. I immediately place each caramel-dipped apple on the refrigerated sheet pan after dipping. I line the sheet pan with parchment paper. This is really, really important. Do NOT use wax paper or cooking spray or paper towels or anything else.You’ll end up with caramel apples ...
Now comes the fun part. The world is your oyster when it comes to potential sweet flavor combinations for the caramel apples. Here are a few of my favorites: 1. Apple Pie: caramel + white chocolate + graham crackers crumbs (mixed with a hint of nutmeg and cinnamon) – this is actually my all-time favorite caramel apple flavor profile which is shocki...
- (8)
- American
- Dessert
Sep 4, 2009 · If you stir too quickly and dip your apple, you can get bubbles in the caramel like the apple on the left. You want a smooth, shiny surface like the apple on the right. Of course, once the chocolate is applied, no one will see the bubbles too much, so don't stress too much here.
People also ask
Why does caramel get bubbles?
What happens if Caramel is too cool?
Why is my caramel clumping?
How do you keep caramel from sliding off?
Maintain caramel in the 160°-180° range, stirring sparingly to minimize air bubbles. Insert stick into stem of apple being careful not to pierce through the bottom. Completely coat the apple with caramel, including pierce point, to obtain maximum shelf life. Allow excess to drip back into bowl.
