Caramel Apple recipe, anyone?!

Question: I am looking for a good caramel apple recipe. Something I can do from scratch- i.e. no kraft or prewrapped caramels. If you have a good recipe for the caramel, please let me know. Thanks- torene3

Answers: I am looking for a good caramel apple recipe. Something I can do from scratch- i.e. no kraft or prewrapped caramels. If you have a good recipe for the caramel, please let me know. Thanks- torene3

Chocolate Dipped Caramel Apples

2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt
2 cups heavy cream
3 tablespoons heavy cream
3 tablespoon unsalted butter, cut into chunks
1 tablespoon plus 1 teaspoon vanilla extract
up to 16 small apples, cold
1 1/4 pounds chocolate
5 to 6 ounces chopped toasted nuts (optional)

Equipment
long-handled silicone spatula or wooden spoon
candy thermometer
up to 16 Popsicle sticks
Serves Up To 16

Combine the sugar, corn syrup, honey and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from inside the pot with wet pastry brush or a wad if paper towel dipped in water. Cover and continue to cook for about 3 minutes.

Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more. Insert the candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reached 305° F., 5 to 10 minutes.

Meanwhile, bring the cream to a simmer and keep it hot until needed When the sugar mixture reached 305° F., turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally, until the temperature reaches 250°F., about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel into a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.

Impale each apple on a stick. Holding the stick, dip and appple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. If the caramel gets too cool it will slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Let the dipped apples set until the caramel is cool and firm, at least 30 minutes.

Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts if desired. Set the dipped apples on a tray lined with wax paper. Apples coated with untempered chocolate must be refrigerated to prevent discoloration. Apples coated with tempered chocolate may be kept at room temperature.

Butterfinger Caramel Apples

6 tart apples, washed, dried, stems removed
1 pkg. caramels (14 oz)
2 T. water
2 Butterfinger candy bars (2.1 oz. each), chopped

Line tray or baking sheet with wax paper. Insert 1 wooden stick into stem end of each apple. You will need a total of 6 wooden sticks found in cake decorating or hobby shops. microwave caramels and water in large microwave safe bowl on high for 2 minutes; stir. Microwave another 10 to 20 second intervals, stirring until smooth. Dip each apple in melted caramel. Scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger candy bars, then place on prepared tray. Refrigerate for 45 minute or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day they are prepared. Makes 6

Caramel Honey Apples

: Candies Fruit
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
1/3 cup chopped nuts
6 small apples with sticks (4 to 6 oz. each)

Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265:F; stir constantly. Remove from heat. Cool 5 minutes.
Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining
apples.

Your welcome. All are tried and true and delish. Enjoy.

Other Answers (7)

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by Kalashni...

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caramel + apple + stick = WHOALAH!

Found this online [source at the bottom]:

Caramel candy apples are one of those things that are as much fun to make as they are to eat. I helped out at a young friend's birthday party this week, making up a batch of these caramel apples for a flock of kids. (Original recipe from Epicurious.) Of note, none of the kids went for the pecan topping (what's up with kids not liking nuts?), they preferred the M&Ms, raisins, and candy sprinkles. Each got to dip his or her own apple and decorate it.

1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 sturdy lollipop sticks or chopsticks
12 medium apples

Assorted decorations (such as chopped nuts, chopped raisins, mini M&M's and candy sprinkles)

Equipment needed - one accurate candy thermometer.

1 Combine sugar, butter, condensed milk, corn syrup, maple syrup, vanilla, molasses and salt in a thick-bottomed 2 1/2 or 3 quart saucepan. Stir with a wooden spoon on medium-low heat until all the sugar dissolves. There should be no grittiness (sugar crystals) when you test by rubbing a little of the caramel between your fingers. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that might form on the pan sides.

2 Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Continue to occasionally brush the sides down with a pastry brush. Carefully pour caramel into a metal bowl. Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples.

3 While the caramel is cooking/cooling, prepare a large baking sheet, covering it either with buttered aluminum foil or silpat. Insert a chopstick or sturdy lollipop stick into each apple, about 2-inches, top down, into the apple core.

4 When the caramel has cooled enough for dipping, dip the apples in, one by one, by holding on to the stick, and vertically lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the pan. Then place on the silpat or prepared foil. The caramel will pool a little at the bottom of each apple. Place into the refrigerator to chill for at least 15 minutes.

5 Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples. Then take whatever coatings you want and press them into the apples for decoration. Return to the refrigerator to chill for at least one hour.

=]

get an apple and dip it in caramel

Go here to make your caramel homemade. This can be done in a deep sauce pan to dip your apples in.
http://allrecipes.com/Recipe/Caramels-II...

Seattle Caramel Apples

Ingredients-
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups trail mix
1 cup semisweet chocolate chips

Preparation-
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
Spread the trail mix out on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Be prepared for a VERY sticky mess...and a possible few pans with serious amounts of scortched sugar.

Just so you'll know...no one will begrudge you the time you didn't spend by using pre-made caramel and carefully melting it in a double boiler.

This is my mother's caramel recipe. I would probably dip the apples once,while the caramel is warm, not hot. Quick chill on waxed paper in the freezer, dip again and quick chill again, then put them in the coldest part of the refrigerator to set properly. There are very good microwave caramel recipes out there, too.
Put 2 cups light brown sugar, 3/4 cup white corn syrup and 1/2 lb. butter in a saucepan (Do not use margarine). Boil 30 minutes on low heat, stirring constantly. Add 1 tsp. vanilla and 1 cup chopped pecans (can omit nuts &real vanilla gives better flavor). Pour into buttered pans and cool. Leave in refrigerator overnight, then cut and wrap individually in waxed paper.
Do not leave when on the stove - any sugar-based recipe will burn in a second if left or not stirred. This is why people don't bother much anymore.

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Caramel Apple recipe, anyone?!

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