Caramel apple color4/8/2023 ![]() ![]() Once you sugar is on the stove, don’t walk away from it. Be careful! Making caramel isn’t hard, but it does require keeping a close eye on the sugar as it cooks, and you must take care not to splatter yourself with the hot liquid, because hot sugar can cause very serious burns.Arrange them on your work surface next to where you will be dipping them. Remove the apples from the refrigerator and wipe each one with paper towels to make sure they are thoroughly dry.Arrange each topping in shallow bowl so you’re ready to start dunking as soon as all the apples are dipped. And, for a grownup sweet-salty treat, sprinkle your caramel apples lightly with your favorite flaky sea salt. Keep in mind, though, that the smaller the pieces, the easier it will be to get them to stick, and the easier the apple will be to eat. Other options include mini crushed candy bars (we like chocolate-toffee bars), crushed cookies, shredded coconut or even colorful crushed cereal. Rainbow sprinkles make the most colorful caramel apples ever, and candy eyes make a cutely creepy treat. This means salted nuts, from chopped peanuts or pecans to flaked almonds, are some of our favorite toppings, but the list is limited only by your imagination. We like salty toppings because they contrast with the tart apple and sweet caramel. Though adding toppings to your caramel apples is totally optional, they add an additional layer of texture and flavor and really take them to the next level. But don’t put the apples on baking sheet until you have dipped them, or the butter will keep the caramel from sticking. Butter the parchment generously or spray it with nonstick cooking spray. Line a baking sheet with parchment paper.This step isn’t absolutely essential, but if possible, refrigerate your apples for at least 30 minutes before proceeding. A cold apple will cool the caramel as it goes on, which will help it stick better. Just make sure that they are free of pesticides and that you wash and dry them before using them. You can even forage them from your own yard. But for pretty Pinterest-worthy apples, look for decorative twigs or branches, which you can find at craft stores and many garden stores. Popsicle sticks, available at any craft store, are the classic choice, and wooden chopsticks also work well in a pinch. Or, better yet, use unwaxed apples-you can find them at most farmers’ markets in season-and you can skip this step entirely. ![]() ![]() After removing the apple from the water, carefully use paper towels to vigorously rub it to remove the wax. Then, using a spider or a large slotted spoon, dip the apples, one at a time, into the water, removing it after 5 seconds-and no longer. To remove the wax, bring a large pot of water to a boil. It’s critical that the apples be free from wax, which will cause the caramel to slide right off. And remember that the smaller your apples are, the greater the ratio of caramel to apple. The classic choice is a Granny Smith, which has lots of acidity and a refreshing, crunchy texture, but other good choices include Pink Lady, Braeburn and Jonagold. We like to use crisp, tart apples, since they provide the greatest contrast to the sweet, sticky coating. So do your prep work and follow these easy expert tips to guarantee you end up with gorgeous caramel apples. And, once you start making the caramel, everything happens in a flash, so everything must be close at hand and ready to go. It’s not difficult to do-though it is important to watch the sugar syrup like a hawk to make sure it doesn’t burn. ![]() Of course you can use purchased caramels for coating the apples, but for the best caramel apples ever, coated with a deeply flavored amber caramel and garnished with colorful toppings, make the caramel from scratch. A super way to celebrate the arrival cooler weather, making caramel apples is a fun project for a fall weekend, and the sweet treats are perfect for serving at a Halloween celebration. ![]()
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