what is your best carmel apple recipe??

[mommy2three]

i need one quick. my sister is coming over tonight and we are making some. we would like the ones that are double and triple dipped.....like in choc, white choc, etc.

~~~~THANKS SOOOOOO MUCH LADIES~~~~

[Sara Noel]

Microwave oven 750 watts
Conventional oven 375 degrees

Ingredients:
24 ounces Brachs MilkMaid caramels
24 ounces Guittard real semi sweet chocolate chips
24 ounces raw nonpareil almonds
3 tablespoons light corn syrup
3 tablespoons vanilla extract
6 Fuji apples (grocery story variety average weight 8 ounces each)
parchment paper

Toast almonds:
Preheat oven to 375 degrees. Pour raw almonds onto dry cookie sheet, distributing them evenly. Toast in oven for 15 minutes, turning them at 5-minute intervals. The skins will be golden brown and beginning to crack open. Remove from oven and let cool to room temperature. When cool, pour 1/2-cup increments into food processor assembled with chopping blade.

Pulse food processor in 2-second intervals, only enough to break the almonds into chunks. Pour each batch onto 9 x 13-cake pan until all almonds are chopped.

Make a 3-inch wide well in the center of the almonds and set aside. Prepare apples and utensils:Wash and dry apples and set aside. Line clean flat baking sheet with parchment paper.

Prepare Caramel:
Remove cellophane wrappers from caramels and place caramels in 1 1/2-quart glass bowl. Pour corn syrup and vanilla over caramels and place bowl in microwave. On full power, microwave caramels for 4-5 minutes stirring at 1-minute intervals.

****Important:
even though it will appear like the caramels are just being moved around in the bowl for the first 2 minutes, it is important to do so to distribute the heat evenly. Continue stirring until the corn syrup and vanilla are incorporated into the caramel and mixture is completely smooth.

Dip Apples:
Place one apple in center of hot caramel. Using sturdy serving spoon, draw caramel up sides of apple. Being careful to leave apple top exposed. Lifting the apple from bowl with spoon, press index finger on exposed apple top to guide apple onto lined baking sheet. Continue with remaining apples, spacing them 2 inches apart from each other on baking sheet. Let caramel cool completely before dipping into chocolate. To test caramel, the apples will immediately release from paper if given a quick tug. If caramel stays adhered to paper .let cool further until they immediately release.

Temper Chocolate:
Open two 12-ounce bags of chocolate chips. Reserve 2/3 cup and set aside. Pour remaining chocolate chips into 1 1/2-quart glass bowl. Set microwave at 50% power and microwave chocolate chips for 4 minutes stirring at 1-minute intervals. Allow temperature to reach 101 degrees -106 degrees. Pour reserved chocolate chips in melted chocolate and stir until all chips are melted completely and temperature is 89 degrees - 90 degrees.

Assemble Apples:
Pour tempered chocolate into center of 9 x 13 baking pan. Place one carameled apple in center of melted chocolate. Using a clean dry spatula, draw chocolate up on sides of apple covering caramel. Slide slotted pancake turner underneath the apple and lift to edge of pan. Gently tap the bottom of turner to allow excess chocolate to drain into pan. Transfer chocolate covered apple to well in almonds and gently press almonds with your hands into chocolate Continue with remaining apples. Place pan of chocolate covered caramel apples in the refrigerator for 15 minutes, until chocolate has set. Enjoy...

[Sara Noel]

October 1999 issue of Bon Appetit magazine

2 cups dark brown sugar
1 cup (2 sticks) unsalted butter
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon dark molasses
1/4 teaspoon salt

12 medium apples of choice -- tart varieties such as Winesap, Granny Smith and York offer a nice contrast to the caramel coating

12 chopsticks

Decorations: Chopped nuts, dried fruit, melted chocolate

Combine all ingredients (minus the apples and chopsticks) in heavy 2 1/2-quart saucepan (about 3-inches deep). Stir with wooden spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.

Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236 degrees (known as "softball" stage), stirring constantly but slowly with clean wooden spatula (note: Silicone heat-proof spatula also works here), occasionally brushing sides of pan, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer in caramel; cool, without stirring, to 200 degrees, about 20 minutes.

While caramel cools, line 2 baking sheets with foil or parchment paper and grease both pan and lining with butter. Push 1 chopstick into stem end of each apple.

Holding chopstick, dip 1 apple into caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared lining.

Repeat with remaining apples and caramel, spacing apples apart (caramel will pool at bottom). If caramel becomes too thick, add 1-2 tablespoons heavy cream and briefly whisk caramel in bowl over low heat to thin.

Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat.

For decorating: Firmly press decorations into caramel; return each apple to liner, or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy.

Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

[Katybird]

Both of the recipes sound good. I bet my grands and my neice and nephews would love them, I have to remember to try them soon. Thanks for posting them.