Frans Caramel Apples Recipes

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HOW TO MAKE PERFECT CARAMEL APPLES



How to make Perfect Caramel Apples image

All of my tips and tricks for making delicious Caramel Apples with homemade or store-bought caramel, and tons of topping ideas for Gourmet Caramel Apples!

Provided by Lauren Allen

Categories     Dessert

Time 2h5m

Number Of Ingredients 5

20 medium apples ((feel free to half the caramel recipe to make fewer caramel apples))
1 batch homemade caramel (, or store-bought caramels, see note*)
20 craft sticks (, popsicle sticks or sturdy twigs)
parchment paper
Toppings, if desired (, see notes)

Steps:

  • Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
  • Insert the craft sticks vertically into the apples. Line a pan with parchment paper and place the apples on it. Make space in your fridge to fit the pan. Add all of your toppings to plates or shallow bowls so they are ready to go. (If adding melted chocolate and then toppings, wait for the caramel to set on the apples before dipping them in melted chocolate).
  • Make homemade caramel (this will take approximately 70 minutes), or melt store-bought pre-wrapped caramels (wrapper removed) in a large saucepan with 2 tablespoons of milk. Melt over medium heat until smooth. (See notes.)
  • Allow the caramel to cool for 3-5 minutes before dipping the apples. If it's too hot it will slide off the apples more easily.
  • Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and continue to swirl it as you allow any excess caramel to drip off. Place on parchment paper lined pan. Work carefully and quickly to dip all of the apples, and immediately add toppings, if desired.
  • Repeat with remaining apples. Store dipped apples immediately in the refrigerator for up to two weeks.

Nutrition Facts : Calories 464 kcal, Carbohydrate 95 g, Protein 5 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 210 mg, Fiber 5 g, Sugar 79 g, ServingSize 1 serving

THE BEST CARAMEL APPLES



The Best Caramel Apples image

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

8 large tart apples
8 wooden chopsticks for handles
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

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

FRAN'S APPLE CAKE WITH CARAMEL SAUCE



Fran's Apple Cake With Caramel Sauce image

This recipe came from Fran, a friend of my mother's, about twenty years ago. A nice butter cake, moist texture with a slight crunch to the edge, but the most important thing--do not skip the butter caramel sauce! Ingredients are correct; batter will be VERY thick.

Provided by LonghornMama

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter (no substitutes!)
2 cups sugar
2 eggs
2 cups sifted flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 cups chopped apples (no peel)
1 1/2 cups chopped nuts (optional)
1/2 cup sugar
1/4 cup butter (no substitutes!)
1/4 cup evaporated milk
1/2 teaspoon rum extract or 1/2 teaspoon vanilla extract

Steps:

  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
  • Add to butter mixture.
  • Stir in apples and nuts, if desired.
  • Bake in greased bundt pan for 65-70 minutes at 325°.
  • For sauce, heat sugar, butter and evaporated milk over medium heat.
  • Add extract.
  • Chill.
  • Pass sauce with cake.

PERFECT CARAMEL APPLES



Perfect Caramel Apples image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 apples

Number Of Ingredients 0

Steps:

  • Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

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