Hello Bakers,
Is it possible to have recipes that are GOATS - greatest of all times - just like they do in the theater and sports.
If so this recipe for caramel apples is a GOAT. The caramel is made a little differently then you might be used too but it works great.
For excellent results have your equipment and ingredients well organized. Also the caramel is hot so be careful - have dry towels or oven mitts handy and minimize distractions (if you can). Making these stirs up lots of excitement.
Enjoy making these. Please tag me those beautiful caramel apple photos @bakingwcolette
Have a happy and safe Halloween
Caramel Apples
Key points for success: Use unwaxed organic apples. Conventional apples are routinely waxed and that wax is a menace when you are trying to dip them. The hot water and vinegar soak outlined below helps. But I have also roughed up the dipping area of the apple with a microplane in order to get the caramel to stick.
Cool the caramel to 190 before dipping and chill the apples before dipping. Dipping cold apples helps the caramel set more quickly.
Equipment:
Large Saucepan, medium size bowl, slotted spoon, candy thermometer, 8 apple sticks, paper muffin liners
Have everything read for dipping and garnishing - several pieces of wax paper on stand by are very helpful for rolling.
Yield: Enough caramel apples to cover 8 small apples
(if apples are waxed)
White vinegar (2 teaspoons)
Hot tap water about 1 quart or to cover
If the apples are waxed, soak them for 2 minutes in hot water that the vinegar has been added too.
Then dry completely with a kitchen towel.
Caramel Apple MEP
Ingredients:
6 ounces (170g) heavy cream (cream #1)
7 ounces (198g) sugar
7 ounces (200g) corn syrup
4 ounces (113g) unsalted butter
2 ounces (57g) heavy cream (cream #2)
1 tsp vanilla extract, 4g
Pinch kosher salt
Remove and discard the apple stems.
Fill the bowl halfways with hot tap water
Insert sticks halfway into apples and place in the refrigerator to chill.
Boil the first cream, corn syrup and butter in a large saucepan over medium heat until
the mixture turns a medium amber and reaches 250 degrees this will take about 10 minutes
Whisk in cream #2, vanilla extract and salt.
Remove from heat; caramel can be poured into a heat proof container - this can be helpful to cover as much
of the apples as possible. Let the caramel cool to 190 degrees.
Dip the apples one at a time into hot caramel. All excess caramel to drip ff, then roll the apple in nuts, candies and garnishes. Refrigerate apples to set caramel. Serve apples at room temperature.
Gilding the apples: Once the apples are cool, you can dip or drizzle the apples in melted chocolate letting the excess drip off. Chill again.
Other garnish ideas, crushed pretzels, popcorn, sprinkles, crushed oreos
