HONEY CARAMEL APPLES
When caramel apple season arrives, we roll apples in salted pecans and drizzle them with homemade fudge. For a different crunch factor, use honey-roasted peanuts. -Cori Cooper, Flagstaff, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°, about 30 minutes. Remove from heat; allow to thicken 5-7 minutes, stirring occasionally., Meanwhile, insert a wooden pop stick into the core of each apple. Dip apples in caramel mixture, rolling to coat evenly. If desired, roll in honey-roasted peanuts. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.
Nutrition Facts : Calories 386 calories, Fat 15g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 19mg sodium, Carbohydrate 68g carbohydrate (63g sugars, Fiber 4g fiber), Protein 1g protein.
CARAMEL APPLE BAKE RECIPE BY TASTY
Here's what you need: apples, lemon juice, cinnamon, salt, flour, brown sugar, butter, cinnamon, white sugar, brown sugar, flour
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
- In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
- For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
- Sprinkle the topping evenly over the apples.
- Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
- Cool for 10 minutes and serve with a scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 1 gram, Sugar 58 grams
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- In a heavy sauce pan over medium heat, combine cream, honey, and salt. Once warmed and whisked together, bring to a rolling boil. Reduce heat to a simmer (it should still be bubbling, but not so hot that is splatters all over). Stir and scrape sides of pot down occasionally until a candy thermometer reaches 260 degrees.
- To reach 260 degrees can take about 30 minutes, so while your caramel is cooking prepare your apples. Wash and dry them and skewer them with a popsicle stick or bamboo skewer. Place in the fridge to continue chilling until ready to use. Also line a baking sheet or cutting board with waxed paper or parchment paper and set aside.
- When caramel has reached 260 degrees, remove from heat and let sit for 5 minutes, stirring occasionally. It should start thickening. You’ll have to eyeball the consistency for dipping. If you’d like to help it along you can place your pot in a bowl of ice. And if it gets too hard to coat the apples, just return it to the heat until it’s thin again.
- Remove apples from fridge and dry them thoroughly with a towel. Dip in caramel, rolling and twirling each one so it gets well coated. Let excess drip off and then place on prepared sheet. Refrigerate for 10-20 minutes to set the caramel and then enjoy!
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- Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown or red-brown if you also used food coloring; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened.
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