Caramel Apples

Decorating By jenhos Updated 17 Oct 2008 , 3:04pm by mcdonald

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melysa Posted 29 Oct 2007 , 3:34am
post #61 of 71

i forgot to add that everyone that ate them at the dinner party said they were the best caramel apples they've ever had. what a compliment. your recipe rocks!

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FrostinGal Posted 29 Oct 2007 , 5:26am
post #62 of 71

Oh, Melysa! They look so professional and YUMMY! I'm going to have to try that recipe, next!

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melysa Posted 29 Oct 2007 , 5:31am
post #63 of 71

thank you ! oh they were DELICIOUS! yummy, yummy, yummy! i used gala apples, a perfect tart but sweet crispy apple. mmmm i want another one!

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FrostinGal Posted 29 Oct 2007 , 5:33am
post #64 of 71

FYI, I looked up candy stages online and found that caramel is usually 245-250 degrees F. And I didn't think to check and see how accurate my thermometer was!
http://www.baking911.com/candy/chart.htm

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melysa Posted 29 Oct 2007 , 5:39am
post #65 of 71

interesting! thank you.

i just cooked the mixture whisking frequently for about 25 minutes. i am sure that with a near simmer, it was at least that hot! there wasnt a grainy texture and the consistency was perfect. it set up well but wasnt chewy. mmm. gotta stop talking about this. HAHAHA

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rockii Posted 30 Oct 2007 , 2:52am
post #66 of 71

i know that you have made your apples and they look soooooo good icon_biggrin.gif , but I thought i would share with you a podcast that I just downloaded about caramel apples. dyannbakes.com and she takes you from making the caramel to dipping the apples and putting goodies on them.


again your apples loook soooo good icon_biggrin.gif

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melysa Posted 30 Oct 2007 , 3:21am
post #67 of 71

i think you forgot to add the link.... ? thank you ~

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rockii Posted 30 Oct 2007 , 3:30am
post #68 of 71

sorry, you're right its http://www.dyannbakes.com/

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JawdroppingCakes Posted 1 Oct 2008 , 10:41pm
post #69 of 71

Thanks for the recipes... I will be trying these out as well.

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joeskitty Posted 4 Oct 2008 , 10:28pm
post #70 of 71

Hi all. Ive made a few caramel apples. The 1st batch i did I used peters caramel and cortland apples i got from the farmers market I washed them 1st dried real good and then dipped and make a ton of flavors like oreos, snickers, almond joy and so on. 2nd trial i did them everything slide off them. But I think the reason was we bought them at a orchard and they waxed them I think. Only reason I could think of why. So heres my problem with the m & m everytime I do them Ive tried them reg size m & ms and mini's and both times they slide. anyone have any suggestions on how to get them to stay where they belong?

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mcdonald Posted 17 Oct 2008 , 3:04pm
post #71 of 71

I am going to make some of these this week end for a friend... hope they are good enough to sell... thanks for all the tips!

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