Fancy Caramel Apples!

[Smiley Riley]

Hello everybody, I am hoping to make some great caramel apples for my son Riley to sell at our upcoming yard sale. I have made Kerry Beals' caramel for turtles etc, very gooood recipe I might add, though I think it is too thick to put on apples.

My questions are;

Is there a recipe that will allow caramel to not flow off the apples, at room temperature?

What would the ideal temperature be for cooking it at?

Would a straight carmelized sugar be better (without any cream)?

Any thoughts on the topic would be greatly appreciated.

[Smiley Riley]

Also if anyone could direct me to any posts here on egullet directly talking about caramel apples?

I have been looking throught the caramel posts but haven't found any yet.

Thanks again!!!

Peter

[Kerry Beal]

I have used that recipe for caramel apples, but I coat the caramel in chocolate. Still do get some leakage. I wonder if you added a hundred grams of cocoa butter to the recipe at the end if it would firm up sufficiently.

[Smiley Riley]

I have used that recipe for caramel apples, but I coat the caramel in chocolate.  Still do get some leakage.  I wonder if you added a hundred grams of cocoa butter to the recipe at the end if it would firm up sufficiently.

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Add the cocoa butter to the caramel? As is cools?

[Kerry Beal]

I have used that recipe for caramel apples, but I coat the caramel in chocolate.  Still do get some leakage.  I wonder if you added a hundred grams of cocoa butter to the recipe at the end if it would firm up sufficiently.

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Add the cocoa butter to the caramel? As is cools?

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That's what I'm thinking - just after you take it off the heat.

[prairiegirl]

I am looking as well for the perfect recipe for apples. i found a video/website that has a demo.

it is www.dyannbakes.com and the recipe is caramel coated apples.

[zoe b]

this recipe looks like it might work--although I'm not enough of a candy maker to really tell from just looking at it.

Scroll down--

http://www.dyannbakes.com/

edited to add--

prairiegirl

I am looking as well for the perfect recipe for apples. i found a video/website that has a demo.

it is www.dyannbakes.com and the recipe is caramel coated apples.

oops--didn't read your post to the end.......

Edited May 17, 2009 by zoe b (log)

[Smiley Riley]

Thanks for the link to the video. I will try that one.

I found another recipe on the week end and tried it. Unfortunately it was not a success, the recipe immediately began to burn in the pot , creating a burnt granular mess. Will get back with the results of Dyanna bakes caramel apples

Thanks for your input.

Peter

[pringle007]

Have you tried the caramel yet?

[Smiley Riley]

No I haven't, i've been busy the last 2 weeks.

I hope to try it on the week-end, i'll keep you posted.

[Holly Moore]

No idea if it works, but think Tootsie Roll Pop. Core the center out of the apple and fill the cavity with taffy or something. Don't ask my how. I'm just an idea guy.

[Kerry Beal]

Made my usual caramel today with 50 grams of cocoa butter added with the butter and honey. Used it to dip pretzels. There is still a fair amount of flow until it cools, but the texture is nice. Not sure if it would have any advantage for dipping apples though.

[Beth Wilson]

If you are covering an apple with Caramel and Chocolate, is it best to use a tart apple?

Any apples better for this purpose than others?

I have never done this myself and I think it is time to try it out!

b

[Kerry Beal]

If you are covering an apple with Caramel and Chocolate, is it best to use a tart apple?

Any apples better for this purpose than others?

I have never done this myself and I think it is time to try it out!

b

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You need to use an apple that will stand up to the heat. I use Matsu (crispin), delicious or granny smith. Can't use mac's - turn to mush.

[tmgrobyn]

I have a friend who owns a candy shop that specializes in Caramel apples. Her secret is to add Guittard Vanilla Appeals to the caramel. She swears it stops the caramel from sliding and has a huge following, so I'm thinking it is a good solution.

[prairiegirl]

I have a friend who owns a candy shop that specializes in Caramel apples. Her secret is to add Guittard Vanilla Appeals to the caramel. She swears it stops the caramel from sliding and has a huge following, so I'm thinking it is a good solution.

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I was just looking at the recipe again today. I will try adding the appeals. Oh, by the way, turkeys can't fly (lol)!!!!