CARAMEL APPLE BRANDY MALT
Make and share this Caramel Apple Brandy Malt recipe from Food.com.
Provided by quotFoodThe Way To
Categories Shakes
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender until smooth.
- Garnish with whipped cream and toasted chopped pecans.
CARAMEL APPLES
The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)
Provided by Suzie
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
- Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 69.6 g, Cholesterol 5 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 163.5 mg, Sugar 57.4 g
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
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