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Caramel Apple Report (with PHOTOS).............

Funwithfood Nov 5, 2006 02:01 PM

Well...I 2x'd the recipe (I posted a couple of weeks ago), and was able to get 24 caramel apples out of it. I covered them with chunks of Butterfinger, then drizzled over some Callebaut chocolate (Photos Below).

The "leftover" caramel was poured onto nonstick foil, then sprinkled with Malden Sea Salt (I've yet to taste it--put it in the fridge and forgot about it!)

Caramel Apples Before the Chocolate was Drizzled Over:
http://i38.photobucket.com/albums/e10...

The Whole "Batch":
http://i38.photobucket.com/albums/e10...

Closer View:
http://i38.photobucket.com/albums/e10...

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    ClaireLiz RE: Funwithfood Nov 5, 2006 02:09 PM

    Congrats- they look yummy! Sounds like your creativity paid off - they are almost too pretty to eat. How was the salted caramel? Also, what are the orange and yellow hersheys kiss looking thingys?

    1 Reply
    1. re: ClaireLiz
      Funwithfood RE: ClaireLiz Nov 5, 2006 03:53 PM

      Thanks. I've yet to try my salted caramels. The orange and yellow candies are called "Kissables", basically miniature Hershey's kisses covered with a candy coating--tasty.

    2. Carb Lover RE: Funwithfood Nov 5, 2006 04:01 PM

      Those look great, FWF! I'll have to try your recipe this season. Here's a link to the recipe for those interested:
      http://www.chowhound.com/topics/show/...

      Where do you buy the wooden dowels from? Does a regular supermarket like Safeway carry them or do I need to go to a craft or hardware store?

      2 Replies
      1. re: Carb Lover
        Funwithfood RE: Carb Lover Nov 5, 2006 05:02 PM

        Thanks for the link Carb Lover.

        Cake supply (and sometimes party supply) stores will have them. There are usually 100 per bag, so you will be good for a few "seasons"!

        1. re: Funwithfood
          Pei RE: Funwithfood Nov 6, 2006 02:27 AM

          If you don't want 100, you could buy a few long dowels from the hardware store. Cost will depend on how thick the dowel is, but 50 cents do a dollar will get a dowel a yard long. That should be enough for six apples. I would cut them into six inch long sticks, then sharpen each stick with a pencil sharpener. The whole process should take you under three minutes for six dowels.

          How do I dream up such clever ideas? This is how I make knitting needles on the cheap. You, of course, will not need to sand, polish, and laquer/paint your dowels.

          Funwithfood, I don't even like candy apples but I would happily take a bite of yours.

      2. toodie jane RE: Funwithfood Nov 5, 2006 05:23 PM

        these are beautiful! very pro-looking!

        say....haven't I seen that garden bench somewhere before? :)

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          4chowpups RE: Funwithfood Nov 5, 2006 11:32 PM

          Funwithfood...these look fantastic and utterly over the top!! I had to chuckle...this is why we are all "chowhounds", I could totally relate to that presentation!!!(Most would have stopped at caramel!)

          1. chef chicklet RE: Funwithfood Nov 5, 2006 11:36 PM

            Beautimus!!!

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              piccola RE: Funwithfood Nov 5, 2006 11:37 PM

              What, no cross-section? ;-)

              3 Replies
              1. re: piccola
                Funwithfood RE: piccola Nov 6, 2006 02:42 AM

                Funny you should ask...

                Cross Section of Caramel Apple:
                http://i38.photobucket.com/albums/e10...

                1. re: Funwithfood
                  Cheese Boy RE: Funwithfood Nov 6, 2006 06:06 AM

                  You've got to stop teasing us like this. It's time to set up shop in your garage....I see a second Mrs Fields success story in the making.

                  1. re: Cheese Boy
                    Funwithfood RE: Cheese Boy Nov 6, 2006 04:47 PM

                    Thanks :)

                    But, one needs to be able to at least walk into the garage... (And to think DH has wild ideas of being able to park cars in there--crazy talk.)

              2. Becca Porter RE: Funwithfood Nov 6, 2006 02:23 PM

                Did you let your caramel go higher than the recipe stated? My caramel was not that stiff. I used my thermopen so I am pretty sure it is accurate. Maybe it is so fast that I didn't get the same carryover rise you would with a slower thermometer.

                1 Reply
                1. re: Becca Porter
                  Funwithfood RE: Becca Porter Nov 6, 2006 03:36 PM

                  No, I actually prepared the caramel one degree *less* than I usually do on this occasion. I did this because I needed to coat 24 apples, and the caramel stiffens quickly. I do prefer the caramel just a bit stiffer--it's surprising the difference one degree makes!

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                  PateBriseej RE: Funwithfood Nov 6, 2006 08:44 PM

                  WOW! those look crazy yummy....mmmmm

                  PJ

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                    ClaireLiz RE: Funwithfood Nov 6, 2006 11:55 PM

                    Showed these to my husband - he was much appreciative and hopes I'll whip some up - we're watching Funniest Home Videos right now, and he suggests you get a chocolate covered onion ready to put into the mix! ; )

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                      vanity021 RE: Funwithfood Oct 26, 2007 06:21 PM

                      Hi, I want to take a look at your pics. but it's no longer on photobucket. where can I see them. thinking of "experimenting" this weekend with caramel apples. any suggestions?

                      1 Reply
                      1. re: vanity021
                        Funwithfood RE: vanity021 Nov 13, 2007 02:03 PM

                        My pictures are at istockphoto.com (I'm a "photographer" now--people pay for my photos!!! :)) Search under...Funwithfood.

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