Caramel Bacon Apples Recipes

CARAMEL APPLES

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.

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 AND BACON BOO-NINI'S

Steps:

• For the salted caramel: Add 2 tablespoons water, the sugar and salt to a heavy-bottomed saucepan over medium heat. Stir to combine with a heat-proof spatula until the sugar dissolves. Bring the mixture to a boil and cook until the mixture begins to turn an amber brown color, 8 to 10 minutes. Whisk in the cream, remove the saucepan from the heat and stir in the butter, being careful because it will foam up. Adding butter at the end will stop the cooking and keep your caramel soft. Cool.
• For the sandwich build: Preheat a grill pan over medium-high heat. Spread some salted caramel on one side of 4 pieces of bread. Top with the bacon and apples. Top with the remaining bread and butter both sides of the sandwiches. Place the sandwiches on the grill and cook until nice and toasted, 3 to 4 minutes, flipping halfway through. Add more butter to the pan if needed.
• Once all sandwiches have been grilled, take a ghost-shaped cookie cutter and punch out ghost shapes from each. Put on a tray and watch masked children devour.

BACON CARAMEL

Steps:

• Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
• Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
• Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.