Loaded Caramel Apples Recipes

LOADED CARAMEL APPLES

Steps:

• Melt caramels as directed on package.
• Coat apples with caramel as directed on package. Do not refrigerate.
• Add your choice of toppings. (See tips.) Refrigerate 1 hour or until caramel is firm.

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

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.

GOURMET CARAMEL APPLES

Steps:

• Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
• Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
• Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
• Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

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.

LOADED CARAMEL APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9x13-inch baking dish with pastry for 1 1/2 pie shells, cutting the pastry to fit and filling gaps as necessary.
• Stir apples, sugar, flour, and cinnamon together in a large bowl to coat the apple slices. Layer apple mixture over pie crust. Arrange caramels and butter slices on top of apple mixture.
• Cut remaining pie pastry into 1- to 2-inch pieces; arrange atop the caramels and butter.
• Bake in preheated oven until just beginning to brown, about 1 hour.
• Cool in baking dish on a wire rack for 30 minutes, cut into bars.
• Beat milk and confectioner's sugar together in a small bowl; drizzle over bars.

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:

• Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
• Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
• Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
• Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.

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.)

BAKED CARAMEL APPLES

Steps:

• Place cored apple in apple baker or baking dish.
• Sprinkle apple with brown sugar (push some down into the core).
• Top with caramel ice cream topping and pecans.
• Bake at 350 for 30-45 minutes (depending on size of apple).

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.

ULTIMATE CARAMEL APPLES

Steps:

• Line a baking sheet with waxed paper; grease the paper. Wash and thoroughly dry apples. Insert a wooden pop stick into each; place on prepared pan. Refrigerate 15 minutes., In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, without stirring, until mixture turns amber. Remove from heat; stir in butter until melted. Gradually add cream, stirring constantly. Return to heat; cook and stir until a candy thermometer reads 245°-250° (firm-ball stage). Remove from heat., Place 1/4 cup pistachios in a shallow dish. Dip apples into caramel mixture until completely coated; allow excess to drip off. Then dip the bottom of each apple in pistachios. Return to baking sheet; refrigerate 10-15 minutes., In a microwave, melt white chocolate; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples. Repeat with semisweet chocolate. If desired, sprinkle tops with remaining pistachios. Refrigerate until set.

CARAMEL APPLES

Steps:

• Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
• In a medium pot, combine the sugar, corn syrup and 1/3 cup water. Stir the mixture with a silicone spatula or wooden spoon over medium heat until the mixture begins to bubble at the edges. Once it begins to bubble, stop stirring.
• Cook the mixture (without stirring) until it begins to turn a medium amber color, 10 to 12 minutes. When the desired caramel color is reached, stir in the salt, cream, vanilla and butter - the mixture will bubble up vigorously - stir until it's combined and smooth.
• Continue to cook the caramel over medium heat, stirring constantly, until the mixture reads 245 degrees on an instant-read thermometer, another 8 to 10 minutes. Leave the syrup mixture in the pot, and allow to cool to 200 degrees. (If the mixture cools too much, it can be reheated until fluid.)
• Working quickly, dip 3/4 of an apple into the caramel, tilting the pot as needed to coat. Hold the apple over the caramel, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the caramel as necessary. Cool completely before serving.