Gourmet Apples--Not So Easy???

Sugar Work By lhayes1976 Updated 19 Sep 2008 , 5:20pm by KHalstead

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lhayes1976 Posted 19 Sep 2008 , 3:20pm
post #1 of 2

I love to give homemade for Christmas, so this year I thought Gourmet Apples would be yummy easy to make gift to give. As usual something I thought would be a breeze turn into a MESS! I need help! Here are a few of my problems:
Bubbles in the caramel after dipping the apples.
Major pooling at the bottom of the apples.
Buttered wax paper sticking to the bottom of apples.
Chocolate and nuts falling off the apples.
Also, if I am not going to dip in chocolate, when do I dip into nuts, I waiting too long and the nuts wouldn't stick to the caramel. Is there a good tutorial out there somewhere? I know I can do this, with a little practice and a few pointers from the experts--You guys!

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KHalstead Cake Central Cake Decorator Profile
KHalstead Posted 19 Sep 2008 , 5:20pm
post #2 of 2

not sure if there is a tutorial or not....but how did you prepare the apples?? You need to wash them with soap and water and some people even suggest boiling them for like 20 seconds in order to get that waxy film off (so much better if you can get the apples at a pick your own farm or a produce market that doesn't grease them) also what kind of caramel are you using?? If you made the caramel for scratch be careful not to whip too much air into it (that can cause bubbles) if you're getting big bubbles just stick em' with a toothpick while the caramel is hot on the apple, when I make them I dip in caramel and then go immediately into nuts, scoop the nuts up all around the sides and let the apple sit in the nuts until it firms up, the nuts keep you from getting that nice puddle (which I happen to LOVE by the way, even if it's NOT pretty) Also you can scrape off the bottom of the apple on the ege of your pan before setting it on parchment paper (I don't grease it whatsoever) and then when the caramel starts to slide down some you have a very small puddle if any at the bottom. Wait until everything is completely cooled before dipping in chocolate or drizzling chocolate. Oh and if you never thought of it before my favorite flavored apples are dip in caramel, let harden, dip in chocolate, roll in rice krispies, let harden, then redip in chocolate......mmmmmm....mmmmmmmmm!!!
Good luck, and don't give up, tie them up with a pretty ribbon or even get those foil sheets at the craft store and wrap JUST the apple (although those apples are so pretty you almost wanna show them off)...people will think you REALLY love them or you spent a FORTUNE!! The apples in the stores are insanely expensive!

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