Ultimate Caramel Apples – A Favorite Fall Treat

If you have about 45 minutes to spend in the kitchen, Ultimate Caramel Apples – A Favorite Fall Treat might be an outstanding gluten free recipe to try. For $2.73 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 10g of protein, 53g of fat, and a total of 986 calories. Halloween will be even more special with this recipe. 615 people were impressed by this recipe. A mixture of butter, cheese sticks, toppings, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Cooking Classy. Overall, this recipe earns a rather bad spoonacular score of 23%. Banana Caramel Cupcakes: Fun Treat for Fall Parties, Fall Popcorn Balls with Reese’s Pieces: Perfect treat for fall parties, and Ultimate Caramel Apples are very similar to this recipe.

Servings: 10

 

Ingredients:

1 cup butter

10 craft sticks or twigs

1 1/2 cups corn syrup

10 small Granny Smith Apples

2 cups granulated sugar

2 cups heavy cream

1 tsp vanilla extract

12 oz. milk chocolate or white chocolate chips*

Assorted toppings for coating, see list below

Equipment:

baking pan

offset spatula

butter knife

microwave

bowl

ziploc bags

pot

rolling pin

sauce pan

stove

frying pan

Cooking instruction summary:

Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter two 13x9 pans, and make enough space in the refrigerator for them to sit evenly. Prepare Homemade Caramel as directed and allow to cool about 5 - 10 minutes (until it's not incredibly runny) then immediately dip apples in caramel (note: from my experience this caramel doesn't reheat well, so with that said you basically get one chance to dip so don't let the caramel cool too long and work quickly when dipping, you may even want to have a friend help to be able work quicker). If you want to make yours to look like the ones pictured (with the apple showing through the center on top) then tilt apple when dipping and don't fully immerse apple in the caramel, then carefully swirl the apple to coat all edges. Lift apple and let some of the excess caramel drip off and run the bottom of the apple along the inside edge of the pan. Tilt apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in refrigerator. Repeat process with remaining apples, be sure to space them a bit apart on baking dish so they don't stick together. Allow caramel coated apples to set in refrigerator.Heat chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals stirring after each interval until melted and smooth. Using an icing spatula or butter knife, coat edges with melted chocolate and immediately sprinkle with desired toppings. Return to refrigerator to allow chocolate to set. Serve at room temperature and store in the refrigerator in airtight containers or Ziploc bags.*Blocks of chocolate can also be used, just chop into small, uniform pieces to ensure even melting. Also, I highly recommend using quality chocolate (chips or blocks) such as Guittard, Ghirardelli or Godiva (any of the G's =). The lower quality chips don't melt as well and tend leave that dull residue when they set.In a large enameled cast iron pot, combine butter, sugar, corn syrup and 1 cup heavy cream. Heat mixture to a boil just over medium heat (the 6 of an electric stove), stirring frequently. Once mixture has reached a boil, stir in remaining one cup heavy cream. Then without stirring,(again just slightly over medium heat) bring mixture to exactly 239 degrees then immediately remove from heat (this should take around 20 - 25 minutes). Carefully pour caramel into a medium nonstick saucepan and stir in vanilla (transferring caramel to another pan helps it cool faster and will leave behind some of the little brown specs at the bottom of the cast iron pan. You don't have to transfer it but if you don't just allow the caramel to cool a little longer than the 10 minutes). Allow to cool 10 minutes before dipping apples.To crush, place ingredients in a ziploc bag, seal and crush with a rolling pin. I probably make these too much because I've started naming them =). When I listed the white or milk chocolate chips I'm referring the which type of melted chocolate to coat them with.Crushed Oreos with white chocolate chips - Cookies and Cream Crushed Oreos with milk chocolate chips - Cookie Fudge Crushed Butterfingers - Candy Bar AppleChopped nuts, such as pecans, almonds or peanuts - NuttySliced or chopped almonds and poppy seeds with white chocolate - Almond Poppyseed Chopped dried cranberries & chopped walnuts or pecans with white chocolate chips - Christmas AppleSprinkles - Every Kids FavoriteCrushed graham crackers or graham cracker pie crust & a little cinnamon & nutmeg with white chocolate chips - Apple PieCrushed sugar cones or waffle cones with white chocolate chips - Ice Cream AppleChopped mini marshmallows & optional chopped nuts with milk chocolate chips - Rocky RoadCrushed pretzels - Salted CaramelCrushed shortbread with milk chocolate chips - The Twix Crushed lavender & vanilla bean with white chocolate chips - The Gourmet...or whatever else you can come up with.Recipe Source: Caramel Apples - Cooking Classy, Homemade Caramel - adapted from allrecipes.com

 

Step by step:


1. Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter two 13x9 pans, and make enough space in the refrigerator for them to sit evenly. Prepare Homemade Caramel as directed and allow to cool about 5 - 10 minutes (until it's not incredibly runny) then immediately dip apples in caramel (note: from my experience this caramel doesn't reheat well, so with that said you basically get one chance to dip so don't let the caramel cool too long and work quickly when dipping, you may even want to have a friend help to be able work quicker). If you want to make yours to look like the ones pictured (with the apple showing through the center on top) then tilt apple when dipping and don't fully immerse apple in the caramel, then carefully swirl the apple to coat all edges. Lift apple and let some of the excess caramel drip off and run the bottom of the apple along the inside edge of the pan. Tilt apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in refrigerator. Repeat process with remaining apples, be sure to space them a bit apart on baking dish so they don't stick together. Allow caramel coated apples to set in refrigerator.

2. Heat chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals stirring after each interval until melted and smooth. Using an icing spatula or butter knife, coat edges with melted chocolate and immediately sprinkle with desired toppings. Return to refrigerator to allow chocolate to set.

3. Serve at room temperature and store in the refrigerator in airtight containers or Ziploc bags.*Blocks of chocolate can also be used, just chop into small, uniform pieces to ensure even melting. Also, I highly recommend using quality chocolate (chips or blocks) such as Guittard, Ghirardelli or Godiva (any of the G's =). The lower quality chips don't melt as well and tend leave that dull residue when they set.In a large enameled cast iron pot, combine butter, sugar, corn syrup and 1 cup heavy cream.

4. Heat mixture to a boil just over medium heat (the 6 of an electric stove), stirring frequently. Once mixture has reached a boil, stir in remaining one cup heavy cream. Then without stirring,(again just slightly over medium heat) bring mixture to exactly 239 degrees then immediately remove from heat (this should take around 20 - 25 minutes). Carefully pour caramel into a medium nonstick saucepan and stir in vanilla (transferring caramel to another pan helps it cool faster and will leave behind some of the little brown specs at the bottom of the cast iron pan. You don't have to transfer it but if you don't just allow the caramel to cool a little longer than the 10 minutes). Allow to cool 10 minutes before dipping apples.To crush, place ingredients in a ziploc bag, seal and crush with a rolling pin. I probably make these too much because I've started naming them =). When I listed the white or milk chocolate chips I'm referring the which type of melted chocolate to coat them with.Crushed Oreos with white chocolate chips - Cookies and Cream Crushed Oreos with milk chocolate chips - Cookie Fudge Crushed Butterfingers - Candy Bar Apple

5. Chopped nuts, such as pecans, almonds or peanuts - Nutty

6. Sliced or chopped almonds and poppy seeds with white chocolate - Almond Poppyseed Chopped dried cranberries & chopped walnuts or pecans with white chocolate chips - Christmas Apple

7. Sprinkles - Every Kids Favorite

8. Crushed graham crackers or graham cracker pie crust & a little cinnamon & nutmeg with white chocolate chips - Apple PieCrushed sugar cones or waffle cones with white chocolate chips - Ice Cream Apple

9. Chopped mini marshmallows & optional chopped nuts with milk chocolate chips - Rocky Road

10. Crushed pretzels - Salted Caramel

11. Crushed shortbread with milk chocolate chips - The Twix Crushed lavender & vanilla bean with white chocolate chips - The Gourmet...or whatever else you can come up with.Recipe Source: Caramel Apples - Cooking Classy, Homemade Caramel - adapted from allrecipes.com


Nutrition Information:

Quickview
889k Calories
3g Protein
47g Total Fat
121g Carbs
1% Health Score
Limit These
Calories
889k
44%

Fat
47g
73%

  Saturated Fat
29g
183%

Carbohydrates
121g
41%

  Sugar
114g
128%

Cholesterol
121mg
40%

Sodium
247mg
11%

Get Enough Of These
Protein
3g
7%

Vitamin A
1375IU
28%

Fiber
3g
15%

Calcium
121mg
12%

Vitamin B2
0.21mg
12%

Phosphorus
112mg
11%

Vitamin E
1mg
11%

Vitamin K
10µg
10%

Vitamin C
7mg
9%

Potassium
310mg
9%

Vitamin B1
0.09mg
6%

Vitamin B12
0.31µg
5%

Vitamin B6
0.1mg
5%

Vitamin B5
0.45mg
5%

Zinc
0.68mg
5%

Vitamin D
0.67µg
4%

Magnesium
16mg
4%

Selenium
2µg
4%

Copper
0.07mg
3%

Manganese
0.06mg
3%

Folate
10µg
3%

Vitamin B3
0.43mg
2%

Iron
0.31mg
2%

covered percent of daily need
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Food Trivia

Perhaps as a relic of an ancient Roman custom of planting parsley on graves, a sprig of parsley was either associated with the devil or as an antidote for poison. Adding a sprig to a plate of food may have originated as a gesture of good faith and as way to safeguard the meal from evil.

Food Joke

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