CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
CARAMEL APPLE DIP
Sinfully delicious! Sprinkle with nuts and use as a dip for your favorite apples!
Provided by Lori
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 6m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.8 g, Cholesterol 32.2 mg, Fat 11.4 g, Protein 3.1 g, SaturatedFat 6.7 g, Sodium 136.4 mg, Sugar 26.6 g
CARAMEL-APPLE CARAMELS
Provided by Jami Curl
Categories Candy Dessert Kid-Friendly Halloween Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Yield: About 72 caramels
Number Of Ingredients 13
Steps:
- Lightly oil a 9- by 13-inch rimmed baking pan. Line with parchment with a 2-inch overhang on 2 sides, and oil the parchment. Place a small bowl of warm water and a pastry brush near the cooktop.
- In a small saucepan, combine the cream, apple butter, vanilla, salt, cinnamon, nutmeg, and allspice. Heat over low heat until warm, stirring to combine. Keep warm over low heat.
- Meanwhile, in a large, heavy saucepan over medium-high heat, bring the corn syrup to a boil, swirling the pan to evenly heat, about 45 seconds. Add one third of the sugar and poke it into the bubbling syrup with a heatproof spatula to remove all the lumps and evenly moisten. There should be no visible clumps of sugar visible. Repeat with two more additions, then stop poking. Cook, swirling the pan occasionally, until the mixture is very dark amber and registers 320° F on a candy thermometer, about 8 minutes total. If the sugar crystallizes on the sides of the pan, dip the pastry brush in cold water and brush away the crystals.
- When the sugar mixture is ready, remove from the heat and carefully add the warm cream mixture, then the butter. The mixture will bubble up and steam. Immediately whisk until very smooth and emulsified. At this point, the caramel should register 245° F on a candy thermometer.
- Carefully pour the caramel into the prepared pan. If necessary, tilt the pan to form an even layer. Let stand at room temperature until cool and firm, at least 2 hours and up to overnight.
- Lift the caramel out of the pan with the parchment paper and place on a cutting board. Work quickly to cut the caramel into 1-inch x 1/2-inch rectangles and wrap in candy wrappers.
- DO AHEAD: The wrapped caramels can be kept at cool room temperature for up to 1 month.
EASY CARAMEL APPLES
Make some Easy Caramel Apples with your favorite apple, KRAFT Caramel Bits and just a little bit of water. This simple recipe for Easy Caramel Apples will come together so quickly you'll be enjoying these fall treats all season long.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 5 servings, one apple each.
Number Of Ingredients 3
Steps:
- Insert one wooden pop stick (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; spray with cooking spray. Set aside.
- Place caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.
- Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 0 g
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
CARAMEL APPLES
The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)
Provided by Suzie
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
- Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 69.6 g, Cholesterol 5 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 163.5 mg, Sugar 57.4 g
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EASY CARAMEL APPLES - JUST A TASTE
From justataste.com
4.7/5 (6)Total Time 55 minsCategory Dessert, SnackCalories 133 per serving
- Wash and thoroughly dry the apples then press a lollipop stick firmly into the top of each apple. Line a baking sheet with wax paper.
- Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.
- Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the apples in your preferred toppings then place them on the lined baking sheet. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve the apples immediately or store them in the fridge until ready to serve.
- Any store-bought soft caramels will work in this recipe, however my preferred brand is Werther's Original Soft Caramels.
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Estimated Reading Time 3 mins
APPLE CARAMELS RECIPE : 5 STEPS (WITH ... - INSTRUCTABLES
From instructables.com
Estimated Reading Time 3 mins
- Supplies. Ingredients: 1/2 cup unsalted butter. ¾ cup frozen apple juice concentrate, thawed (should be about half a frozen apple juice container)
- Starting Your Caramel. Start by melting your butter. I melted mine in the saucepan and then removed it from heat when it was all melted. Add your candy thermometer to your pan.
- Add in Last Ingredients. Before the caramel is done, make sure you prep your pan. You can line the pan with parchment paper or smear it with butter.
- Cut. If you used parchment paper, it is really easy to transfer the caramels to a cutting board. Cut up the caramels into pieces the size you want them and wrap them up.
- Enjoy. So tasty! Be the First to Share. Did you make this project? Share it with us! Recommendations. Easy Amazing Homemade Vanilla Cake by In The Kitchen With Matt in Cake.
SOFT APPLE-CIDER CARAMELS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 2 hrs 45 minsServings 150
- In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl.
- Line a 9-by-13-inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
- In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.
- Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.
CARAMEL APPLE RECIPE - COOKINGNOOK.COM
From cookingnook.com
Cuisine AmericanTotal Time 25 minsCategory Drink, SnackCalories 410 per serving
- Line a baking sheet with parchment paper. Push a lollipop or popsicle stick deep into each apple - in through the stem.
- In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes or until the mixture reaches about 255-260ºF degrees.
- To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.
APPLE CARAMELS RECIPE | BON APPéTIT
From bonappetit.com
4/5 (3)Estimated Reading Time 1 minServings 60Published 2015-10-29
- Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2" overhang on long sides of pan; spray parchment.
- Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7–10 minutes. Let cool 10 minutes, chop, and set aside.
- Bring cinnamon, cider, and sugar to a boil in a medium saucepan fitted with candy thermometer over high heat, swirling pan to dissolve sugar. Cook, swirling pan occasionally, until thermometer registers 280° and caramel is dark amber, 15–20 minutes.
- Remove pan from heat and add cream, butter, and 1 tsp. salt (mixture will bubble vigorously). Return to medium-high heat and cook, swirling pan occasionally, until thermometer registers 250°, 5–10 minutes.
- Pour into prepared pan and chill until firm but not hard, about 1 hour. Let sit at room temperature 5 minutes to loosen caramel, then lift from pan with parchment overhang.
- Do Ahead: Caramel can be made 2 days ahead. Tightly wrap and chill. How would you rate Apple Caramels? Leave a Review. Tell us what you think. Reviews (2)
APPLE CIDER CARAMELS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (150)Total Time 25 minsServings 64Calories 80 per serving
- Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides., Combine the cream, corn syrup, sugar, butter, and boiled cider in a 4-quart, heavy-bottom, deep saucepan.
- Reduce to medium-high heat and cook, without stirring, until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove.
- Want to make a softer caramel? See "tips," below., Remove the pan from the heat; stir in the salt and spice., Pour the hot mixture into the prepared pan.
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