Caramel apple with sprinkles!!? We are crazy!! Chocolate factory
Method. Combine the caramel ingredients: Place sugar, butter, cream, corn syrup, molasses, vanilla, and salt (omit if using salted butter) in a thick-bottomed 3 to 4-quart saucepan. Heat on medium to medium low heat and stir slowly with a wooden spoon until the butter has melted and the sugar has dissolved.
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Coat candy melt with sugar sprinkles. Place apple, candy coated side up, onto a parchment paper lined surface. Continue coating the remaining apples. If the candy melt firms up during this process, microwave for about 15 seconds at 50% power and stir. Do not overheat as it might seize. Insert a wooden skewer into the bottom end of each apple.
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Wash and dry your apples thoroughly to ensure the caramel adheres properly. Insert wooden sticks or lollipop sticks into the top of each apple, leaving enough to hold onto. Line a baking sheet with wax paper. Melt the caramels. Unwrap the caramels then place them in a medium saucepan set over medium-low heat.
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Stir till combined. Add the food coloring (whatever color you'd like). Add the coloring a teaspoon at a time until it has reached the exact color you want. Holding the dowels in the apples, dunk the apple into syrup until it is as covered as you'd like, then pull slowly up. Allow the sugar to drip for 5-10 seconds.
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Instructions. Rinse and dry apples, remove stem and insert Popsicle stick. Use enough wax paper to accommodate two apples. In a medium size sauce pot melt 2 bags of white chocolate chips of medium heat. stir milk in gradually, only add enough milk to encourage melting. When white chocolate is melted hold onto the Popsicle stick and dip apple.
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In a medium saucepan on medium-low heat, combine the butter, brown sugar, light corn syrup and sweetened condensed milk. Using a whisk or rubber spatula, stir the mixture continuously until it reaches 235-240 degrees F. , making sure to get the edges and bottom of the pan so that nothing burns.
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Step#1: Make your candy syrup mixture. In a heavy-bottomed saucepan mix together 2 cups sugar, 3/4 cups water, 1/2 cup light corn syrup, 1/2 teaspoon red food coloring (I use the gel kind, like this) and 1/2 tsp. cinnamon extract (optional). It's actually really important that you use a heavy-bottomed saucepan.
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Instructions. Line a baking sheet with parchment paper and set aside. Slice apples into about ½ inch wide slices. Pat each slice with a paper towel on all sides to absorb moisture. Slide a popsicle stick into the bottom of each apple slice (you can use a sharp knife to precut the hole).
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Step 2: Melt The Caramel. When your apples are prepped, you can start melting the caramel. Simply unwrap the Kraft Caramels one by one and place them into a glass bowl. I followed the microwave melting directions by adding 1 Tbsp of water and microwaving for one minute, stirring, then melting for an additional 30 seconds.
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Instructions. Remove stems from apples and place the stick inside each. Line a baking sheet with wax paper and lightly spritz it with olive oil or non-stick spray. In a medium saucepan, combine sugar, cream, bourbon, corn syrup, butter, vanilla, vanilla bean paste and salt. Heat over medium high heat, stirring until combined and bring to a boil.
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Combine glucose, sugar and water in a deep pot. Add food coloring into this mixture and stir to distribute. Insert candy thermometer and bring to a boil. Boil to 143 degrees Celsius (hard crack stage). This will take a while, but remember to never stir the sugar whilst its boiling as it WILL crystalize on you.
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In a large saucepan, combine milk, whipping cream, butter, corn syrup, sugar, and salt, stirring over medium-high heat. Bring the mixture to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), this will take at least 30 minutes, maybe even longer.
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In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth. Step 3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.
Chocolate covered apples with sprinkles Chocolate covered apples
4 apples. In a microwave-safe bowl, melt the chocolate wafers for 1 minute, then stir well. Continue heating in 30-second increments, stirring in between until completely smooth. 11 oz (about 2 cups) chocolate wafers. Cut apples into ½ inch slices, about 12 slices per apple.
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Instructions. Wash and dry the apples. Tap sticks into the tops of the apples until secure. Line a baking sheet with a silicone mat or parchment light sprayed with cooking spray and set aside. Combine corn syrup, water and sugar in a heavy-bottom saucepan over medium heat. Watch carefully as the mixture comes to a boil.
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A Pastel Swirl Cotton Candy Apple is an almost-traditional candy apple in the sense that it's a fresh apple on a stick, dipped and coated in a sugar mixture that's brought to the hard-crack stage.. When ready to serve, pierce a poof or two of cotton candy and slide down each stick to sit atop the apples. Adorn with sprinkles or glitter of.
