10/26/2023 0 Comments Colored caramel apples![]() ![]() Line a baking sheet with parchment paper.This step isn’t absolutely essential, but if possible, refrigerate your apples for at least 30 minutes before proceeding. A cold apple will cool the caramel as it goes on, which will help it stick better. ![]() Just make sure that they are free of pesticides and that you wash and dry them before using them. You can even forage them from your own yard. But for pretty Pinterest-worthy apples, look for decorative twigs or branches, which you can find at craft stores and many garden stores. Popsicle sticks, available at any craft store, are the classic choice, and wooden chopsticks also work well in a pinch. Or, better yet, use unwaxed apples-you can find them at most farmers’ markets in season-and you can skip this step entirely. After removing the apple from the water, carefully use paper towels to vigorously rub it to remove the wax. Then, using a spider or a large slotted spoon, dip the apples, one at a time, into the water, removing it after 5 seconds-and no longer. To remove the wax, bring a large pot of water to a boil. It’s critical that the apples be free from wax, which will cause the caramel to slide right off. And remember that the smaller your apples are, the greater the ratio of caramel to apple. The classic choice is a Granny Smith, which has lots of acidity and a refreshing, crunchy texture, but other good choices include Pink Lady, Braeburn and Jonagold. We like to use crisp, tart apples, since they provide the greatest contrast to the sweet, sticky coating. So do your prep work and follow these easy expert tips to guarantee you end up with gorgeous caramel apples. And, once you start making the caramel, everything happens in a flash, so everything must be close at hand and ready to go. It’s not difficult to do-though it is important to watch the sugar syrup like a hawk to make sure it doesn’t burn. Of course you can use purchased caramels for coating the apples, but for the best caramel apples ever, coated with a deeply flavored amber caramel and garnished with colorful toppings, make the caramel from scratch. Swirl each apple around in the sauce so that the caramel sauce completely coats the apple, except for the very top near the stick.A super way to celebrate the arrival cooler weather, making caramel apples is a fun project for a fall weekend, and the sweet treats are perfect for serving at a Halloween celebration. When ready to dip, insert the sticks into the center of the apples through the stem end. Make sure apples are washed and dry, and put them in freezer for a few minutes. While the caramel sauce is cooking, line a baking sheet with Silpat or wax paper. Let the hot caramel mixture cool to just below 200☏, at which point it’s time to dip the apples. When it reaches 240☏ (after about 15 minutes or so of boiling), remove from heat and pour into a metal bowl. Monitor the temperature of the caramel with a candy thermometer. Continue to stir in a slow figure-eight pattern with a wooden spoon. Let the caramel mixture come to a rolling boil, adjusting the heat so that the caramel doesn't boil over the pan. If you see sugar crystals on the edge of the pan, brush them down with a wet pastry brush. Heat on medium and stir slowly with a wooden spoon until the butter has melted and the sugar has dissolved. Place sugar, butter, cream, corn syrup, molasses, vanilla, red velvet powder, and salt in a thick-bottomed 3 to 4-quart saucepan. ![]()
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