How to make caramel apples... that are actually edible?!
I tried making caramel apples but the caramel hardened so much on the apple that it wasn't edible!. It has basically just gone back to an entire candy state!.
How do I make the caramel thinner and how do I get it to not harden so much on the apple!?Www@FoodAQ@Com
How do I make the caramel thinner and how do I get it to not harden so much on the apple!?Www@FoodAQ@Com
Answers:
If you used Kraft caramels, the little individually wrapped ones, then you heated it too hot and crystallized the mixture!. Ideally, you add only enough heat to liquefy the caramel just enough to dip the apples and then chill them which makes the caramel revert to the state it was in before you did anything!. If you get the caramel too hot, when it solidifies again, it crystallizes and becomes hard as a rock, mainly because it lost too much moisture!. You can add up to a tablespoon of water per pound of caramel to thin the mixture!. Www@FoodAQ@Com
40 caramel cubes
12 apples preferably Granny Smith
1 tablespoon of water
12 wooden sticks
1 sheet of wax paper approximately 24" long greased with margarine or butter
[edit] StepsPrepare apples by washing and drying thoroughly!.
Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple
Melt the caramels with the water in a small saucepan over low heat, stirring constantly until smooth!.
Dip the apples into the hot caramel sauce, coating the apple completely!.
Place on greased, wax paper
Store your caramel apples in the refrigerator!.
[edit] TipsBefore serving, remove apples from the refrigerator and allow to stand for about fifteen minutes!.
[edit] WarningsBe very careful; caramel sauce is very hot and will burn if it comes in contact with your skin!.
Www@FoodAQ@Com
12 apples preferably Granny Smith
1 tablespoon of water
12 wooden sticks
1 sheet of wax paper approximately 24" long greased with margarine or butter
[edit] StepsPrepare apples by washing and drying thoroughly!.
Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple
Melt the caramels with the water in a small saucepan over low heat, stirring constantly until smooth!.
Dip the apples into the hot caramel sauce, coating the apple completely!.
Place on greased, wax paper
Store your caramel apples in the refrigerator!.
[edit] TipsBefore serving, remove apples from the refrigerator and allow to stand for about fifteen minutes!.
[edit] WarningsBe very careful; caramel sauce is very hot and will burn if it comes in contact with your skin!.
Www@FoodAQ@Com
Add 2 tablespoons of either water, milk or cream while the caramels are melting in the pot for every 14 ounces of caramels!. Www@FoodAQ@Com
Add more water and make sure you refrigerate your applesWww@FoodAQ@Com