280519 Thu Oct 27 12:42:37 -0700 2005 13 31 Home Cooking 0 1490537 I almost went into a panic thinking the recipe was lost..alas I found it! These are delicious. If there is any caramel left over, pour onto a greased foil--makes great caramels. (I usually 2-3x this recipe) (paraphrased from Martha Stewart circa 1993) Caramel Apples 1 cup sugar 1/2 cup light corn syrup 1/2 cup sweetened condensed milk 1/4 cup heavy cream 1/2 cup whole milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 4 Granny Smith apples 1 1/2 cups crushed Butterfingers or nuts, or M&Ms Optional: Chocolate to decorate finished apples Place sticks into apples and put apples on a foil-lined baking sheet. Place topping(s) of choice into bowls. Add sugar, corn syrup, sweetened condensed milk, heavy cream, milk, and butter to a medium-sized, heavy-bottom pan over medium heat. Stir regularly until mixture reaches 240 degrees. (Make sure your thermometer is accurate first.) Meanwhile, heat a pan large enough to hold the saucepan with water to create a bain marie (which will keep the caramel hot while coating the apples). When mixture reaches 240 degrees, stir in vanilla then place saucepan into the bain marie to keep caramel soft. Dip apples into caramel, then coat in Butterfingers (or other topping). When cool melt chocolate. Then, using a fork, whisp chocolate decoratively over the apples. Sometimes I use white chocolate as well. Bon Appetit! Thu Oct 27 12:42:37 -0700 2005 0 Funwithfood 1 1490539 Thank you so, so much!! My niece and nephews are coming over this weekend, so will give this recipe a try and report back. I probably won't use Butterfingers, but will think of other goodies. And what a great way to use up my light corn syrup!! I can see how it would be beneficial for this prep. Thu Oct 27 13:03:12 -0700 2005 1490537 0 Carb Lover 2 1490638 Please Please report back with results and critiques from the relatives...and a fabulous picture no doubt!!!! Been meaning to try these for my pups but too lazy!! Thu Oct 27 20:09:57 -0700 2005 1490539 0 4chowpups 1 1490584 Not to besmirch the good name of Martha (gasp!), but I'm wondering if part of the reason why this recipe is successful (compared with carblover's stated problem of too runny/too hard) isn't because she tells you the precise temp to take the caramel to? I mean, couldn't one get a good caramel for caramel apples using sugar, cream, butter, vanilla (maybe a touch of lemon juice at the end?) brought to the right temperature (not all at once, you know, following the usual directions for preparation). I truly don't mean this in a snide way, and carb lover, I suspect this is what you said you were trying before that didn't work. I'm truly wondering. Thu Oct 27 16:17:50 -0700 2005 1490537 0 smokey 2 1490669 I'm not quite understanding your question, and am wondering if you may have made a typo? Did you mean to say that the reason the recipe is succesful IS because Martha's recipe includes a target temp? If so, I do think the temp. is key to the right consistency, but I also think that the chemistry of ingredients is also important. I think that corn syrup, condensed milk, and milk will make a difference. I was adding some water before... And 4chowpups: I'll be sure to report back and let you know the verdict from my tough and usually honest audience of tots. I bought some of the cutest mini apples today that are like 1.5" in diameter (crimson gold is the name, I think) that I will also use for a "lollipop" effect. They'll be good for those who want a little apple w/ their caramel... Thu Oct 27 23:09:31 -0700 2005 1490584 0 Carb Lover 3 1490718 Sorry, yes, I think my question wasn't very clear. I want to know if the target temp provided by Martha is what makes her caramel just right for caramel apples (e.g. neither too hard nor too runny). I've never made caramel using some of the ingredients she calls for (e.g. condensed milk and so much corn syrup). But I have made caramel before. So, I'm just thinking that as long as the caramel I made using my recipe was brought to the right temperature, I could make caramel apples using my recipe. Is my intuition off? (I had the feeling this was the way you were approaching the problem before, carb lover, so thought you might have some insight from past experience.) I'm thinking I'm going to try caramel apples this way this evening, so will post back on my experience... side note: adding water to make caramel is pretty common, but the water boils off before the sugar caramelizes (water boils at 100C, and sugar caramelizes at some temp higher than that ). Fri Oct 28 10:35:38 -0700 2005 1490669 0 smokey 4 1490775 If the caramel you've made in the past has remained somewhat soft when cooled, then sounds like your method might work fine. I've only had experience making caramel for flan or almond brittle, and those aren't the right type for caramel apples. When I tried making caramel apples in the past, I wasn't even aiming for a certain temp., just going by visuals (which wasn't enough). Please report back on your results. I'm going to try making some tonight too, so we'll see what happens... Fri Oct 28 13:59:54 -0700 2005 1490718 0 Carb Lover 5 1490802 well, you will surely have a more critical audience. I'm only going to be serving a few (slightly inebriated) thirty-somethings. sober children will let you know the real deal! If I'm really in good form, I'll manage to take a picture and post it as well! Fri Oct 28 15:37:48 -0700 2005 1490775 0 smokey 3 1490731 Carb Lover--you can always test to see if the caramel is to the firmness you want before finishing. Have a small dish filled with ice water on hand. About 3 degrees before reaching the target temp drop a "blob" of the caramel into the ice water. If it feels right to the touch, then stop there. (I once made the caramel too firm--it had a delicious buttery flavor, but one's jaw hurt from chewing!) Fri Oct 28 11:28:16 -0700 2005 1490669 0 Funwithfood 1 1898355 I thought I would bump this recipe back up. It is this time of year again. It is by far the best caramel apple I have ever made. Now if I could just succesfully temper chocolate I'd be set. My sister and I are going to make these apples every year. I am hoping to go to an apple orchard this year, to get the good stuff. Sun Sep 24 13:35:59 -0700 2006 1490537 11259 Becca Porter 2 1898529 Thanks for reminding me of this! I never had a chance to make them last year, but I will put on my list for this year. I have a whole bottle of corn syrup that I need to use up... Sun Sep 24 16:05:12 -0700 2006 1898355 10371 Carb Lover 1 1898895 These are the best I've had too :) Keep a close eye on the temperature (check your thermometer 1st). Several degrees "over" and you'll get TMJ! Several degrees "under" could result in "slippage". (I'd err on under...) Sun Sep 24 19:33:25 -0700 2006 1490537 10309 Funwithfood 2 5085922 I had to search for this. I thought I would bump it up. Wed Oct 07 11:45:06 -0700 2009 1898895 11259 Becca Porter 3 5086493 Ah, it is that time of year. (Forgot I had posted this recipe FOUR years ago) Wed Oct 07 14:30:35 -0700 2009 5085922 10309 Funwithfood