Caramel Chocolate And Candy Apples Recipes

Steps:

• In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.

Steps:

• Insert lollipop sticks into core of apples.
• Heat caramel until it becomes liquid. (Can use stove top or microwave). Roll out caramel in between 2 pieces of plastic wrap to flatten. Cut caramel into long strips, about 4 inches long, to fit around apple. Wrap caramel around apple. Stand upright on waxed paper and let set for 15 to 20 minutes.
• Melt dark, white or milk chocolate. Pour melted chocolate into a metal bowl. Dip apples into chocolate. Sprinkle chocolate covered apple with nuts, M&M's or your favorite topping. You can also add stripes of dark, white or milk chocolate around the apple. Place decorated apples onto wax paper, standing upright. Refrigerate for 15 minutes.

Steps:

• Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
• In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
• Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

Steps:

• Insert 1 wooden stick into each apple.
• In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
• Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
• Remove from heat; stir in vanilla.
• Dip each apple into hot caramel mixture; turn to coat.
• Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
• Set on generously buttered wax paper to cool (make certain to generously butter the paper).
• Note: if making a double recipe make two recipes in two separate pots.

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Steps:

• Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
• Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
• Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
• Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

Steps:

• Wash apples and remove stems. Insert sticks and set aside.
• Place wax paper on a baking sheet and spray with non stick spray.
• Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
• Remove from heat and cool slightly.
• Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
• Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.