Serving Pink Lemonade Mini Caramel Apples

Serving Pink Lemonade Mini Caramel Apples

Step 1. Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple. Step 2. In a medium pot, combine the sugar, corn syrup and ⅓ cup water.

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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 low heat and stir in the water until it is completely smooth. Dip each apple into the caramel and let the excess drip off. Then dip the apple into any desired toppings.

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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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MAKE THE CARAMEL. In a 3-quart sauce pan, combine the heavy cream, corn syrup, brown sugar, butter, and salt. 1 ½ cups heavy cream, 1 cup corn syrup, 2 cups brown sugar, ¼ cup unsalted butter, ½ teaspoon salt. Cook over medium heat, stirring constantly until the butter is melted and everything is mixed.

Classic Caramel Apples Simply Sated

Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil.

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Wash apples and dry them thoroughly with a kitchen towel to get off all of the waxy coating. Remove the stem and spear with a caramel apple stick or popsicle stick. Chill for 2-3 hours before coating. Before making the caramel sauce, prepare a baking sheet with a silicone making mat, wax paper or parchment paper.

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Easy! Just combine sugar and water and boil till the sugar caramelizes (less time than it takes to unwrap a bag of caramels). Add cream, cook, and stir till a candy thermometer reaches 246˚F. Dip your apples and wipe the drool off your mouth as you wait 10 minutes for these beauties to set. The real deal!

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Press in larger toppings while the caramel is still warm. If double-dipping the caramel apples into chocolate, let the apple first cool completely. Melt chocolate in microwave for 30 seconds at a time, stirring in between each session. Dip, scrape excess, and flip apple upside down until set.

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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.

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Wash and dry your apples thoroughly to ensure the caramel adheres properly. Insert wooden sticks or lollipop sticks into the top of each apple, leaving enough to hold onto. Line a baking sheet with wax paper. Melt the caramels. Unwrap the caramels then place them in a medium saucepan set over medium-low heat.

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Then set them aside on the tray you prepared. 2. Melt the Caramel. Put the caramel bits in a small saucepan and add 2 tablespoons of water. Turn the heat on low and stir it constantly until it all melts and the contents of the pan are smooth. Keep the saucepan on very low heat while you dip. 3. Dip.

Classic Caramel Apples Simply Sated

Melt Caramel - in a large mixing bowl, combine unwrapped caramels, heavy cream and a pinch of salt. Microwave for a few minutes, stirring every 30 seconds and heat until melted and smooth. You can also melt over a double boiler or in a heavy saucepan, but stir frequently if using a saucepan so it doesn't scorch.

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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.

Caramel Apples

Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the caramel seems thin, let it sit for a minute or two to thicken up a bit before dipping.

Caramel Apples Recipe EatingWell

Once at 235°F - 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.

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To wash, either use very hot water and a touch of dish soap and then rinse very well, or plunge apples one by one into a pot of boiling water for 5 seconds and then rinse very well. Dry completely. Remove the stem from each apple and insert a popsicle stick, caramel apple stick, or twig about halfway. Return skewered apples to the fridge.