CHOCOLATE CARAMEL APPLES RECIPE RECIPES

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HOW TO MAKE HOMEMADE CARAMEL APPLES | CARAMEL APP…



How to Make Homemade Caramel Apples | Caramel App… image

A deep, rich caramel makes for a classic shiny caramel apple.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 6 candy apples

Number Of Ingredients 8

2 cups sugar
1/4 cup light corn syrup 
1/2 cup heavy cream 
2 tablespoons unsalted butter 
1/2 teaspoon pure vanilla extract 
Kosher salt 
6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried  
Nonstick cooking spray, for the parchment 

Steps:

  • Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
  • Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.   
  • When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

CARAMEL-BAKED APPLES RECIPE | ANTONIA LOFASO | FOOD NETWORK



Caramel-Baked Apples Recipe | Antonia Lofaso | Food Network image

Beautiful fall apples are the perfect dessert when bathed in a sauce of caramel and cider, then served warm in a chilled cream made from the same sauce, elevated by the addition of tangy buttermilk. The crunchy streusel adds lovely texture to this family-friendly dessert.

Provided by Antonia Lofaso

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

6 large Rome apples, cored
2 cups apple cider 
One 10.8-ounce bag chewy caramels, unwrapped 
1/2 teaspoon ground cinnamon 
1/2 teaspoon kosher salt 
1/4 teaspoon ground ginger 
1 1/2 cups heavy cream 
1/4 cup low-fat buttermilk
1/3 cup packed light brown sugar
1/3 cup all-purpose flour 
1/4 cup old-fashioned rolled oats 
1/2 teaspoon kosher salt 
1/4 teaspoon ground cinnamon 
4 tablespoons cold unsalted butter, cut into pieces 
Confectioners' sugar, for dusting

Steps:

  • For the apples: Preheat the oven to 375° F. Line a baking sheet with parchment.
  • Put the apples in a 9-by-13-inch ovenproof dish. 
  • Combine the cider, caramels, cinnamon, salt and ginger in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the caramels are melted, 3 to 4 minutes. Pour the mixture over the apples and bake on the bottom oven rack, basting every 20 minutes, until the apples are very tender and glossy, about 1 hour 20 minutes. Transfer the apples to a platter; transfer the cider mixture to a medium saucepan.  
  • For the streusel: Combine the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Spread on the prepared baking sheet and bake on the top oven rack, stirring halfway through, until golden, about 15 minutes. Let cool, then break into bite-size pieces.  
  • Bring the cider mixture to a boil over high heat and cook, whisking frequently, until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Remove from the heat and stir in the cream. Transfer to a bowl set in a large bowl of ice water. Once cold, stir in the buttermilk.  
  • Pour the cider cream onto a large rimmed platter and place the apples on top. Sprinkle with the streusel and dust with confectioners' sugar.  

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