Caramel Apple Flautas Recipes

CARAMEL APPLE FLAUTAS

Steps:

• Heat oven to 325°F In a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• Melt butter in a large skillet. Brush butter on one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over and repeat buttering and sprinkling. Reserve remaining butter in skillet.
• Place tortillas on an un-greased baking sheet and place in oven for 1 minute. Remove from oven and roll the tortillas loosely to make tubes; placing seam side down on baking sheet. Return tortillas to oven and bake for 6-8 minutes just until lightly browned on underside and a bit crisp.
• In the remaining butter in skillet, sauté apples and remaining tablespoon sugar over high heat for about 8 minutes until lightly browned and tender. Remove from heat and stir in lemon juice.
• To serve, spoon warm apples into tortillas. Warm the caramel mixture in the microwave for 30 seconds, stopping it half way and stirring. Drizzle caramel over flautas and top with a dollop of whipped cream.

CARAMEL APPLE FLOAT

Steps:

• Divide cider and ginger ale between 2 glasses. Top each with ice cream; drizzle with caramel syrup. Add chopped apples if desired.

THE BEST CARAMEL APPLES

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.