Caramel Apple Kit Instructions
- Handcrafted Sea Salt Caramel
- Miniature French Chocolate Chips
- Apple Orchard Trail Mix (no nuts)
- Autumn Sprinkles and Edible Confetti
- Parchment Baking Paper for Apple Placement
- Sticks for Apples
- You Provide Your Favorite Apples – 2 Large or 4 Small Apples
Choose Your Apples. We like to use crisp, tart apples like Granny Smith, for the greatest contrast to the sweet caramel coating. There are many choices. Select the ones you like!
- Remove the Wax. Most important step! Commercially grown apples are usually coated in a light wax. If not removed, the caramel will slip right off. To remove the wax, bring a large pot of water to a boil. Add 2 tablespoons of white or cider vinegar. Using a tong or slotted spoon, dip the apples, one at a time, into the water, for 10 seconds. Remove from the water and using paper towels, vigorously rub each apple to remove the wax. Or skip the wash and use organic apples from the farmer’s market or your local organic grocer.
- Insert Sticks into the Apples. Remove the apple stem and insert the sticks. It can be difficult to insert sticks into firm apples. Use a multi-folded towel for thickness, to push in the sticks.
- Refrigerate Apples. Refrigerate your apples at least 30 minutes before dipping. A cold apple will cool the caramel as it goes on, which will help it stick better.
Get Ready to Dip!
- Place Parchment Paper Sheets on a Baking Sheet. Brush with Butter or spray with nonstick cooking spray. Do not place the apples on the parchment paper sheets until you have dipped them, or the butter will keep the caramel from sticking.
- Prepare the Toppings. Arrange each topping in a bowl large enough for dipping and rolling to coat your apples.
- Remove Apples from Refrigerator. Using a paper towel or clean cloth, wipe each apple to ensure they are thoroughly dry. Arrange apples on the work surface next to where you will be dipping them (but not on the prepared parchment paper sheets).
Heat the Caramel
- Microwave – Place the caramel in a microwaveable bowl. Heat for 1 minute. Stir and heat for another 20 to 30 seconds. If the caramel starts to harden during dipping, reheat for a few seconds in the microwave
- Stovetop – Prepare a “double boiler.” This is a way of heating caramel without burning it. Place the caramel in a bowl that is large enough for dipping apples. It also must be a size that can cradle the top of a pot. Select your post and add just enough water to make about a 2-inch depth. Place the pot on the stove and bring to a gentle simmer. Place the bowl of caramel on top of the pot of water. The bottom of the bowl should not be near or touch the water. The heat from the water will gently melt the caramel. Stir as needed. After removing the caramel bowl, keep the hot water pot on the stove, in case you need to reheat your caramel as it cools.
Dipping the Apples
- Dip the Apples in the Caramel: Holding the apple by the stick, swirl to coat. It is not necessary to dip all the way to the stick. Some people like to see a bit of the pretty apple color. Let the excess caramel drip off before you put the apple, stick side up, on the prepared parchment sheet. Work quickly, before the caramel becomes too firm to coat the apples (you can always reheat it). Dip all the apples before you start your toppings.
- Apple Toppings: Roll the dipped apples in the different toppings. Get creative! Using your hands, gently press the toppings into the caramel, to adhere. Return the apples to the parchment paper sheets. Refrigerate until ready to serve.
RECIPE FOR CARAMEL – Your Kit Includes Our Handcrafted Caramel. Here is a Recipe if You Want to Make Your Own Batch.
YIELD: ABOUT 4 CUPS
¾ cups water
2 ⅔ cups sugar
1 tablespoon corn syrup
1 teaspoon fresh lemon juice
2 ¼ cups heavy cream
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 ½ teaspoons sea salt
Necessary Tool – Candy Thermometer
- In a medium large, heavy bottomed pot, combine water, sugar, corn syrup and lemon juice over medium-high heat, until sugar is dissolved, and syrup is boiling, about five minutes.
- Once mixture comes to a boil, continue cooking, without stirring, until syrup is a light brown, amber color. This will take anywhere from seven to twelve minutes. As the mixture begins to turn brown, gently swirl the pan to avoid browning too quickly in one area. Be careful – take care not to splatter yourself with the hot liquid. Hot sugar can cause serious burns. Once your sugar is on the stove, do not walk away from it. Be sure you have your cream measured out and sitting next to the stove, so you are ready to add it when needed.
- When the mixture is a medium brown color, add the cream. The mixture will bubble and sputter. Be careful here, to avoid burns. Reduce heat to medium-low. Stir frequently until the mixture registers 246 degrees Fahrenheit on the candy thermometer, about 10 to 15 minutes (once the temperature reaches 240 degrees Fahrenheit, change to continual stirring).
- When caramel reaches 246 degrees Fahrenheit, add butter, vanilla, and sea salt, stirring until smooth. Remove the pan from the stove. For dipping apples, transfer the caramel to a bowl and allow to rest for about 5 minutes. As it cools a bit, the caramel will thicken to a firmer consistency, while still warm, for dipping apples.
Copyright CuisineStyle 2020