Caramel Apples - The Very Best
Large Recipe:
5 lbs. Peter's Bulk Caramel
1 lb. White Chocolate Coating
Small Recipe:
1-20 oz. block Peter's Caramel
4 oz. White Chocolate Coating
Heat Caramel to approx. 180F.
Add White Chocolate and stir gently until melted/blended.
Dip apples, be sure apples are washed, fully dried and free of any wax.

Caramel Apple Dip I
1 Cup Sugar
1 Cup packed Brown Sugar
1 Cup Half & Half or Evaporated Milk
½ Cup Margarine or Butter
1 tsp. Vanilla
14 oz. Caramel
Apples - Sliced to dip
Bring sugars, milk and butter to a boil.
Add vanilla and caramel.
Stir until caramel is melted.
Dip apple slices in warm mixture.

Caramel Apple Dip II
1 - 8 Oz. Pkg. Cream Cheese (room temperature)
½ Cup Brown Sugar
1 tsp. Vanilla
½ tsp. Caramel flavoring
1 Cup Chopped Salted Peanuts (optional)
Blend together the first 4 items until smooth.
Serve with sliced apples to dip or put sliced apples in dish, top with caramel topping and sprinkle with peanuts.

Caramel Apple Dip III
Peter's Caramel Apple Dip III/Caramel Fondue
1-can Sweetened condensed milk
1-4 oz stick of melted butter
1-lb Peter's Caramel
Melt together sweetened condensed milk, stick of butter and Peter's Caramel.
Warm until well mixed, and dip your favorite apples, or any other fruit or cake or nuts and enjoy.

Cinnamon Candy Apples
2 Cups Granulated Sugar
1 Cup Light Corn Syrup
½ Cup Water
6 drops Cinnamon Hard Candy Flavoring
15 drops Red Liquid Food Coloring
8 medium sized Red Apples
8 lollipop sticks 4" - 6" long
Wash and dry apples.
Remove stems and insert lollipop sticks.
Line a cookie sheet with foil and lightly butter the foil.
Combine sugar, corn syrup and water in a 2 quart heavy saucepan.
Put over high heat and stir constantly with a wooden spoon until all sugar crystals are dissolved.
Wash down sides of pan with pastry brush dipped in hot water.
Clip a thermometer on pan.
Cook without stirring to 285 degrees.
Remove from heat and quickly stir in flavoring and color.
Tilt pan and quickly dip apples.
When apple is covered, twirl to coat evenly.
Set on foil of prepared pan.
Serve apples within several hours or wrap very well in plastic wrap.
If not wrapped, the apples will become sticky from the moisture in the air.
Any left over syrup can be poured onto the buttered foil.
When hard, break into small pieces of candy.

Labels: | edit post
0 Responses

Post a Comment

Popular Posts