Gourmet Caramel Apples Recipe Taste of Home
Instructions. Line a baking sheet or cutting board that fits in your refrigerator with wax paper or parchment. Using a metal teaspoon or melon baller, scoop out teaspoon round balls out of the apple. Insert the candy sticks or toothpicks in the top and blot with a paper towel to remove excess moisture.
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Insert the candy sticks in the top and blot with a paper towel to remove excess moisture. Set aside. In a small saucepan over low heat, slowly melt the caramels and water stirring constantly until smooth. Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.
Red Taffy Apple stock image. Image of apple, candied, candy 3493145
How to Make Mini Caramel Apples. Line a refrigerator safe plate or cutting board with wax paper. Scoop round balls, about the size of a teaspoon, of the apples using a teaspoon or melon baller. Insert the candy sticks into the top of the apples and then use a paper towel to remove the excess moisture. In a small saucepan, melt the caramels over.
Taffy apples on a stick stock image. Image of food, coated 23416305
Place the sliced apples in a large bowl, and add the brown sugar, granulated sugar, lemon juice, spices, and flour. Leave out the salted caramel sauce. Mix everything together, making sure each apple piece is well-coated in the sugar mixture. The sugar draws out water from the apples, softening them.
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In a large bowl, mix the pie filling, cinnamon, and caramel topping until well combined. Scoop the filling mixture into the 10 pie tins, divided evenly. Place the remaining 10 circles of pie crust on top of the pies. Press the edges with a fork to seal. Bake in the preheated oven for 20 minutes.
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Instructions. To make the caramel: In a glass bowl or measuring cup, melt the butter in the microwave. When it is melted, whisk in the sugar and half & half, then microwave the mixture for 2 minutes. Add the vanilla and whisk the caramel together again, then microwave for an additional 2 minutes.
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First, clean the apple and use the baller to cut out the mini apples. Next, melt the caramel according to the packing directions. Take one of the mini apples, pat it dry with a paper towel, and place it in the caramel top down. Using a toothpick flip the apple over, stick the toothpick into the top of the mini caramel apple, and twirl it around.
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September 29, 2016 at 12:06 pm. Dry the apples first then dip them in caramel about 1/4 inch up the stick. This seals the apple in caramel. After a few seconds dip the apple into ice water, it sets the caramel, then place in the freezer for a few minutes. It works!
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Insert the candy sticks in the top and blot with a paper towel to remove excess moisture. Set aside. In a small saucepan over low heat, slowly melt the caramels and add the water; stir constantly until smooth. Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.
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So, I made my own mini caramel apples at home! I make homemade caramels every year at Christmas time, so I decided to modify that recipe a little bit, for mini caramel apples. My 9 year old had so much fun helping with these. We got fall sprinkles, chocolate candies, crushed up some Oreo's, and set everything out in a line so we could just dip and have fun.
FileCaramel Peanut Candy Apples 2592px.jpg Wikipedia
Place parchment paper on a cookie sheet and spray with butter. Place the grated apple evenly on the tray. Sprinkle the ground cinnamon on top. Add pecans to a second cookie sheet. Place in oven for 1.5 hours, turning apples and pecans a few times to dry out evenly. Take apples and pecans out of the oven.
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Carefully remove from the microwave and let stand until a golden caramel forms, about 2 minutes. 4. Using a wooden spoon, stir in the softened butter, heavy cream and a generous pinch of salt.
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Step Three: Prepare the caramel sauce. Melt the butter in a small saucepan over medium heat. Add the flour, and cook for a few minutes until fragrant, stirring constantly. Add both sugars and the water, and bring to a light simmer. Allow the sauce to simmer for 3-4 minutes until smooth and caramel colored.
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Peel the apples, then scoop balls out of them with the metal coffee scoop. Push a lollipop stick into the middle of each ball. Pat them dry with a paper towel and put them in the fridge or freezer while you make the caramel. Unwrap the caramels and melt them in a pot over medium-low heat, with 2 Tbsp of milk.
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Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel.
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Melt over low heat, stirring constantly until completely melted. Fill a small bowl with icy water. Set aside. Thoroughly dry the apple with a paper towel to remove excess moisture from the surface. Dip the apple into the mixture, swirling to coat and being sure to get the caramel on the stick a little.