Carnival Caramel Apples Recipes

CARAMEL APPLES

Steps:

• Wash and completely dry the apples. Insert a stick into the stem end of each.
• Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
• Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.
• While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.

CARAMEL APPLES

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.

CARNIVAL CARAMEL APPLES

Steps:

• in 2 qt saucepan melt butter, add brown sugar, corn syrup and salt, cook over med heat stirring occasionally until mixture comes to a full boil 10 to 12 minutes.
• stir in sweetened condensed milk.
• continue cooking stirring occasionally until candy thermometer reaches 245*F or small amount of mixture forms a firm ball 20 to 25 minutes.
• remove from heat, stir in vanilla.
• dip apples in caramel mixture, dip end of apples in chopped peanuts.
• place on greased waxed paper.
• refrigerate until firm, about 10 minutes.

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 APPLES

Steps:

• Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
• In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230°F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
• Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.

EASY CARAMEL APPLES

Steps:

• Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.

CARNIVAL CARAMEL APPLES

Steps:

• In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. , Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.