Inside Out Caramel Apple Recipes

Steps:

• Directions Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away. In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually until it stops bubbling. Allow to cool for about 10-15 minutes. Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top. Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired. Storage: These don't do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good! *Note: any firm, fairly dry baking apple will do. ** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don't have cooking spray, wipe your knife with a bit of vegetable oil). Do NOT use a hot knife.

Steps:

• Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apples, taking care to create a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready. To a medium saucepan, add water and caramels and heat until caramels are melted. Fill each apple cup with caramel mixture. Refrigerate a few hours or overnight. To serve, place apples flesh-down (caramel down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The lemon juice can only prevent the browning for so long).

Steps:

• Heat the oven to 400 degrees F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.
• Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel sauce into each apple.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips. Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip.
• Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
• Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.

Steps:

• Heat grill to medium-high heat.
• Use sharp knife or apple corer to remove core to within 1/2 inch from bottom of each apple. Partially cut each cored apple into 8 wedges. Stand each apple on large sheet of heavy-duty foil; place 3 caramels in center of each apple.
• Mix juice, sugar and cinnamon until blended; pour over apples. Wrap apples in foil to make 4 packets.
• Grill, top sides up, 15 to 20 min. or until apples are tender. Cut slits in foil to release steam before opening packets. Sprinkle nuts over apples.