Caramelizedapples Recipes

THE BEST CARAMEL APPLES

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.

CARAMELIZED APPLES AND ONIONS

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 10 minutes, stirring occasionally, until golden.
• Stir in apples; cook 10 minutes, stirring occasionally, or until caramel colored. Remove from heat; stir in salt and pepper. Sprinkle with parsley. Serve warm.

CARAMELIZED APPLES

Steps:

• Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.

CARAMELIZED APPLE CREPES

Steps:

• Make the crepes according to recipe instructions.
• In a large pan, add half a teaspoon of butter and 2 teaspoons of apple juice. Allow the butter to melt.
• Add a crepe to the pan and cook for approximately 1 minute until the crepe starts to caramelize. Fold into quarters and place on a plate while you continue with the remaining crepes.
• Melt the remaining butter in the pan then add the apples. Add sugar, salt, lemon juice and remaining apple juice and cook until the sauce is reduced and the apples are tender.
• Place the crepes back into the pan and spoon over the sauce.
• Serve with ice cream.

HOW TO MAKE CARAMELIZED APPLES

Steps:

• Use crisp apples. Make sure you select an apple that is strong enough to maintain shape as it caramelizes. Use varieties such as Braeburn, Fuji, Gala, Granny Smith, Honeycrisp, Jonagold, or Pink Lady. Avoid softer varieties, which may break apart during the cooking process and leave you with caramelized mush instead of apple slices.
• Skin and slice your apples. First, remove the skins. Then quarter your apples. Cut the core free from whichever quarter it clings to. Then slice the quarters into slices roughly a half-inch thick (1.2 cm.) If desired, cut the slices into cubes with half-inch sides. If you prefer even thinner slices, aim for a quarter-inch thickness. This should still be thick enough to handle without breaking them.
• Prevent oxidization. Make sure your apples brown from cooking and not from exposing their flesh to the open air. If you expect a delay between slicing them and cooking them, prepare a bath of cold lemon water for the slices to soak in for 5 to 10 minutes. To make 8 ounces of lemon water, mix ½ cup lemon juice with 3 tablespoons of boiled water and then make up the difference with cold water.
• Pat your apples dry. If you soaked your slices in a lemon-water bath, or if they appear to be excessively juicy, use a paper towel to softly soak up the moisture by gently patting them. Expect the addition of water to the hot, bubbling butter in your skillet to possibly cause the heated liquid to pop into the air. Reduce the risk of scalding yourself by minimizing the amount of added moisture the best you can.
• Thicken your caramelized apples. If you prefer your apples with a thicker syrup, use cornstarch to beef it up. Mix 1 tablespoon of cornstarch with 3 tablespoons of water until the starch dissolves. Stir this into your caramelized apples and then reduce the heat to low. Allow your apples to continue cooking over lower heat while the syrup thickens.