How to make caramel and candy apples?
Hi, wow, thanks Sammyw for posting my link! I'm so flattered! I'm not gonna lie, they actually are quite good!
It is a tricky thing to get the caramel just right, it took YEARS of practice. Okay, I lied, it took years worth of making the caramel over a month's time this time last year. My hips did NOT thank me...but my tastebuds did!
Anyway, if I can help or give you any specific pointers I would love to help! I wish I could come and impart of my knowledge from my several trial and ERRORS to save you the trouble!
hotgarlic, your blog is great. the food looks and sounds beautiful. (color in your pics is outstanding!) i've bookmarked it. (i can't wait to make that jap chae -- it looked awesome!)
ps, your haircut lady? sure you don't want to change? (your haircut in the photo is really cute!) ;-)
and.... welcome to chowhound!!!
Try this recipe with trail mix added in:
6 Granny Smith apples
6 wooden sticks
1 14-oz. pkg. individually wrapped caramels, unwrapped
2 Tbs. water
1/2 tsp. vanilla extract
3 C. trail mix
1 C. semisweet chocolate chips
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Spread the trail mix out on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.
I bought local smaller apples @$8.00 a bag, with 20 in each bag- and they are delicious!
I melted a large stock pot full of caramels with a tiny bit of water and let it get nice and runny, then let it cool a bit...tried the "put in caramel then put in ice water" trick I heard about and it really didn't work..what did is making room in the frrezer to put the apples in asap after dipping and dripping- and that worked well.
My experience is, line some cookie sheets with tin-foil and accept the draining of caramel for what it is- something to pick off later and eat!