Caramels for Caramel Apples?

ostrich · Joined: 30 Mar 2006 Posts: 4285 Location: Nebraska

Still having issues replying to the original caramel recipe...

Anywho, my mom and I just got done making some of those vanilla cream caramels. Except we used it for caramel apples. Smile

Apple notes:

1. 1 batch of caramel roughly equals 6 medium apples. (We used Fuji apples.) The apples should be at room temperature. If they're too cold the caramel will slide off. Make sure you scuff up the skin a bit too.
2. Popsicle sticks will work. Don't be a moron like me and search all over town for pointed dowels.
3. When the caramel is ready simply dip the apples directly into the pot. Don't transfer the caramel to a deeper bowl. It'll cause the caramel to cool too rapidly. Use a spoon to pour the caramel onto the apple.
4. If you want to add nuts/chocolate chips/whatever I suggest simply dunking the apple in a bowl of the topping. We tried rolling the apple in some nuts, but it caused the caramel to fall off.

They're so yummy! Very Happy

TEC, do you have any idea how long the caramel lasts before it goes bad? Or does it get eaten too quickly?
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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2484

Wow OS, you're going crazy in the kitchen lately. I'm so proud of you! Thanks for the feedback.

You're right. There' no reason to go on a pointed dowel hunt. In addition to popsicle sticks, spoons (handle side) work quite well too.

Sanding the apples helps like you mentioned. I also wash them with soap and water before dipping them to remove the wax coating.

The caramel should at least last a couple of weeks. In time it will start to get a grainy texture. I think that's the crystalization of the sugar but I'm not sure. I often wrap individual pieces in waxed paper which helps to reduce or delay the grainy stuff. I store the wrapped pieces in an airtight container in a dry, cool place where I try to forget about them.

I'm so thrilled to hear you didn't pull a dump@$$ move like me. A couple of caramel making times ago I poured the caramel into the pan and then immediately stuck my finger into the pot to get a taste. Of course the pot was still scaulding hot so my finger and my tongue both were burned. It was so hot that I had a scar for quite a while and the memory lives on!

OOOOHHHHHH! Try placing a piece of sea salt on individual pieces of caramel. It's orgasmic. Yes, I just said orgasmic! Freaking orgasmic!

She who's having a visual of an apple dipped in caramel and then sprinkled with a some Malden sea salt!

ostrich · Joined: 30 Mar 2006 Posts: 4285 Location: Nebraska

LOL, thanks TEC! Smile

It also doubled as prep work for our new kitchen. I need to learn how to cook on a gas stove.

I still can't believe nobody had any pointed dowels. It's caramel apple season for crying out loud! Oh well, popsicle sticks are probably cheaper anyway.

We washed the apples, but forgot to sand them down. Will do that next time. OH, and we also used parchment paper instead of wax paper/aluminum foil. They came right off.

Thanks for the heads up about how long they last! I wonder if they'll "die" sooner because of the apples. Oh well, I don't think it'll really matter. The in-laws were pretty thrilled to get the leftover apples. I don't think they'll last long enough to find out.

LOL! No, no dipping of fingers in the pot. However, both of us got a couple of burns while trying to dip the apples. Good thing mom had some aloe close by. I think she wants to try the ginger version next. She's a big fan of ginger candy.
_________________
Ostrich :>--O==={

Did you think that your feet had been bound
By what gravity brings to the ground?