Caramel Apples In Rum Sauce Recipes

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

Steps:

• Make sauce:
• Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
• Make beignets:
• Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
• Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
• Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
• Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
• Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

Steps:

• In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

Steps:

• Cake:.
• Preheat oven to 350 degrees; grease a 10-inch pie pan and set aside.
• Cream butter with sugar in large bowl.
• Add eggs and beat well.
• Sift flour, spices, soda and salt; blend into butter mixture.
• Add apples,nuts and vanilla and mix thoroughly.
• Pour into prepared pie pan and bake until lightly browned, about 45 minutes.
• Serve warm with vanilla ice cream (if desired) and Carmel Rum Sauce.
• Sauce:.
• Combine sugars and cream in top of double boiler and set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary.
• Add butter and continue cooking 30 minutes.
• Remove from heat and beat well.
• Add rum and blend thoroughly; serve warm.
• (Cake and sauce can be prepared ahead and reheated before serving.).

Steps:

• These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.
• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
• Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.

Steps:

• Preheat oven to 350°F.
• Butter an 8 inch round cake pan with 2 inch sides.
• Sift first 4 ingredients into a medium bowl.
• In a large bowl, beat sugar and butter until blended.
• Add egg and beat well.
• Stir in dry ingredients then the apple and walnuts.
• Transfer to the baking pan.
• Bake 45 minutes until tester is clean.
• Cool slightly on rack.
• This can be done in advance.
• Cool completely, cover and refrigerate.
• Warm before serving.
• For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat.
• Stir until butter melts and sugar dissolves.
• Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes.
• Mix in rum.
• The sauce can also be done in advance.
• Reheat before serving.
• To serve: Slice pudding and transfer to individual plates.
• Spoon warm sauce over.
• Serve with vanilla ice cream, if desired.

Steps:

• Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
• Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
• Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
• To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
• Enjoy!

Steps:

• Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
• Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
• Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.

Steps:

• For Sauce:.
• Combine yolks, cream,milk and sugar in top of double boiler set over simmering water.
• Cook, stirring frequently,until sauce thickens and coats spoon, about 30 minutes.
• Remove from heat and stir in rum and vanilla.
• Chill thoroughly before serving.
• For apples:.
• Melt butter in large skillet.
• Add remaining ingredients except nutmeg and saute over medium heat until apples are soft but not falling apart, about 10 to 15 minutes.
• Add nutmeg, transfer to serving bowls, and serve warm with chilled sauce.

Steps:

• Melt butter in lg.
• skillet.
• Add sugar and lemon juice.
• Cook on med.
• stirring constantly, until sugar melts and syrup is golden brown.
• Stir in apples and cook 5-6 minutes.
• Remove from heat, stir in rum.

Steps:

• Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms.
• Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.