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Old 10-10-2006, 02:27 PM   #1
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Caramel apples

Any tips for making caramel apples? This is my first time and I am using store-bought caramels. Thanks!!

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Old 10-10-2006, 02:39 PM   #2
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Hi, welcome to the group!

I've never made them... but some one will come along soon and answer your question.

I do know that the caramel is very hot! This may sound silly but DON"T lick the spoon! My husband tried to once. OUCH!
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Old 10-10-2006, 03:20 PM   #3
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I haven't made them either, but mom did. I think she put some butter in the pan when she was melting the caramels - maybe 2T or so?
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Old 10-10-2006, 03:22 PM   #4
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melt caramel in a double boiler..


Dip apples in... using popsicle sticks or somethin like that in the apple

roll in nuts or sprinkles

allow to cool

add a lil cream to the caramel if its too thick but it should be ok
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Old 10-10-2006, 03:47 PM   #5
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You don't say where you are geographically, but you can visit Kraftfoods.com on the Internet and go to this link there:

http://www.kraftfoods.com/main.aspx?...caramel+apples

There are 13 recipes given for "caramel apple..." with 3 of them being for different versions of caramel-dipped apples. This might be of some help to you.

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Old 10-10-2006, 04:59 PM   #6
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Thanks everyone. Thanks Katie; I am in Florida so I will check out the Kraft website as well as the link you gave
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Old 10-10-2006, 05:04 PM   #7
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Kind of off-topic but I just made myself a caramel apple latte - yum! Remember to put your apples on wax paper to cool.
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Old 10-10-2006, 06:24 PM   #8
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Just melt and dip! Make sure you use apples without any signs of bruising. These should be the best you can find. Also, make sure the skin is perfectly dry; moisture will make the caramel run off.

Be careful, the melted caramel is extremely dangerous to the skin when it's hot. Have a bowl of ice water very close by for plunging purposes.
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Old 10-10-2006, 06:45 PM   #9
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Some people do it by boiling sweetened condensed milk. I've never done it. One extreme case is to put the cans in lots of water and boil for 4 hours. The cans reportedly hold the pressure as it never gets hotter than boiling. So the pressure only rises to a certain point and stops.

Sounds dangerous to me, but the technique is reported a number of places.

I prefer to make caramel apples with smallish apples so I get caramel and apple in every bite.

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Old 10-10-2006, 09:46 PM   #10
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That sounds good kitchenelf.
I know it sounds silly to ask how to make caramel apples, but I've heard that the caramel can slide off (I'm sure this won't happen as long as I make sure the apples are really dry), and getting bubbles in the caramel, the caramel being too runny, too thick, won't set, etc. so I thought I'd ask for some advice. If I wanted to roll them in something after carameling, would I do that immediately, or wait for the caramel to set for a few minutes?
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