CARAMEL APPLES HALLOWEEN RECIPES

Name: Caramel Apples
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 apples.
Ingredients: 1 cup butter; 2 cups packed brown sugar; 1 cup light corn syrup; 1 can (14 ounces) sweetened condensed milk; 1 teaspoon vanilla extract; 8 wooden sticks; 8 medium tart apples; Unsalted peanuts, chopped

CARAMEL APPLES RECIPE: HOW TO MAKE IT

Caramel Apples Recipe: How to Make It image

Nothing tastes better at this time of year than a sweet-to-eat caramel apple! That rich homemade flavor just can't be beat. —Karen Ann Bland, Gove, Kansas

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 apples.

Number Of Ingredients 8

Ingredients

1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
8 wooden sticks
8 medium tart apples
Unsalted peanuts, chopped

Steps:

In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.

Nutrition Facts : Calories 388 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 145mg sodium, CarbohydrateContent 68g carbohydrate (65g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

PERFECT CARAMEL APPLES RECIPE | FOOD NETWORK KITCHEN ...

Perfect Caramel Apples Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 apples

Ingredients

Steps:

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

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In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.

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