Julies Caramel Apple Salad Recipes

EASY CARAMEL APPLE SALAD

Steps:

• Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
• Refrigerate salad until completely chilled, at least 30 minutes.

JULIE'S CARAMEL APPLE SALAD

Steps:

• Combine brown sugar, flour, salt, egg, pineapple and cider vinegar in a small pan.
• Heat on stove over medium high heat until thickened (about 5 minutes) stirring occasionally.
• Remove from stove and cool in refrigerator.
• After sauce has cooled, stir it together with the cool whip in a large bowl.
• Core apples and chop into bite size pieces.
• Mix apples and peanuts into sauce.
• Serve chilled.

CARAMEL APPLE SALAD

Steps:

• In a large bowl, whisk milk and pudding mix for 1 minute (mixture will be thick). Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Chill until serving. Sprinkle with peanuts.

CARAMEL APPLE SALAD

Steps:

• Mix all together and let set overnight.

OUT OF THIS WORLD CARAMEL APPLE JAM

Steps:

• In a large pan cook the apples over low heat, covered, until they are soft, about 20 minutes. You may need to add some water or apple cider to keep them from scorching.
• Puree the apples by putting them through the medium screen of a food mill or pressing them through a sieve.
• In a large pan, combine 2 cups of the sugar, the water and the lemon juice. Without stirring or shaking the pan, bring the syrup to a boil and gently boil it until the water has evaporated the the syrup has turned golden brown. Remove the pan from the heat immediately, before the caramel darkens more than you'd like.
• Add the apple puree to the caramel, which will harden at first and then begin to dissolve. Add the remaining 1 1/2 cups sugar and stir over low heat until the sugar and caramel have completely dissolved. Raise the heat to medium-high and bring the jam to a boil. Continue boiling, stirring often, for 8 to 10 minutes until the jam is thick enough that your spoon briefly leaves a clear track at the bottom of the pan.
• Remove the pan from the heat. Stir in the brandy, if you are using it, and the vanilla extract. Ladle the jam into pint or half-pint jars and process the jars in a boiling water bath for 10 minutes.