Caramel Apple Jack Treats Recipe 435 Recipes

CARAMEL APPLE JACK TREATS RECIPE - (4.3/5)

Steps:

• 1. Line a 9 x 13 cake pan with parchment paper and set aside. 2. In a large stock pot, add the Butter and melt on low heat. 3. Add in the Mini Marshmallows and stir until melted. 4. Turn the heat source off and stir in the Caramel Bits and the Cereal 5. Immediately transfer the Cereal mixture into the prepared pan. Using the back of a spatula press the mixture flat in the pan going all the way to the edges as you see here. You will need to work quickly for this step before the bars set. 6. Allow the Bars to cool completely. 7. In the mean time, melt the White Baking Chocolate according to package directions. 8. Use the parchment to lift the Bars out of the pan. Cut into 3 x 3 size Bars, and place them on a cookie cooling rack. 9. Drizzle the Bars with the melted Chocolate 10. Allow the Chocolate to set and then you are ready to serve! Makes about 18 bars. Store leftovers in an airtight container. Recipe by: Hot Dish Homemaker

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.

CARAMEL APPLE SNACK MIX

Steps:

• In a large greased roasting pan, combine the popcorn, cereals and peanuts; set aside. In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a rolling boil over medium-low heat, stirring constantly. Cook, without stirring, until mixture turns a medium amber color, about 8 minutes. , Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over cereal mixture; stir until evenly coated. , Bake at 250° for 45 minutes, stirring every 15 minutes. Spread mixture onto waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

CARAMEL APPLE JACK O'LANTERNS

Steps:

• Line a baking sheet with parchment paper. Wash and dry apples thoroughly and remove stems. Insert a candy stick into the top of each apple and set aside.
• In a liquid measuring cup, combine heavy cream, vanilla extract, pumpkin spice and orange gel food coloring. Stir until color is evenly blended and set aside.
• Fill a large, heatproof bowl halfway with ice and water and set aside.
• Add sugar and corn syrup to a tall saucepan and stir with rubber spatula just to mix. Remove spatula and begin to melt sugar and corn syrup over medium heat. Once fully melted, add in heavy cream mixture and stir until incorporated.
• Clip candy thermometer to side of saucepan and slowly bring to a boil over medium heat, but do not stir during this process. Once caramel reaches 242-244°F, remove saucepan from heat and place directly in ice water for a couple seconds to halt cooking process. Remove from ice water and stir in butter until incorporated.
• Pour caramel into a tall, heatproof liquid measuring cup and immediately begin dipping apples until completely coated. Allow excess caramel to drip off for a few seconds, then transfer to parchment paper. Once all apples are dipped, chill them in refrigerator for at least 2 hours before decorating, or up to 2 days.
• Before serving, roll out a small amount of black fondant and carve jack o'lantern faces from it. Arrange faces directly on the caramel apples and twirl pieces of green sour candy belts around candy sticks and down the sides of the apples to resemble pumpkin vines.
• Prep tip: Make sure apples are at room temperature before dipping so that the caramel adheres well to the skin.
• Note: If caramel cools too quickly before all of the apples are dipped, reheat in the microwave for a few seconds until warm and pourable.