Microwaved Caramel Apples Recipes

Steps:

• Wash apples, and allow to completely dry and come to room temperature.
• Place buttered wax paper or release foil on a cookie sheet.
• Push sticks into the top of the apples.
• Have toppings in a small bowl nearby.
• Place caramels into a microwave safe or heat safe deep bowl and microwave for two minutes on high.
• Stir caramels if you are able. Be careful as the bowl will be really hot.
• Continue heating caramels on high in 1-minute intervals, always stirring, until mixture becomes very smooth and fluid.
• Quickly dip a couple of apples, swirling them to coat everywhere.
• Hold apples over the bowl and allow to drain, and slide the bottoms of the apples against the top of the bowl to scrape off excess caramel.
• If you like the toppings on the apples, press the apples lightly into the bowl of toppings.
• Place dipped apples on the cookie sheet.
• Check the condition of the caramel and if it is thickening, go ahead and heat it for another minute and stir. Don't worry if you need to reheat often, as it's ok.
• Continue dipping apples and reheating as necessary.
• If you have leftover caramel, pour it onto a heavily buttered cookie sheet and allow to cool and set, then roll it up and place in a ziplock bag to use later.
• You can chill apples to get them to set, or just let them sit in the pan to cool off.
• Place in cupcake liners before serving, and use within 1-2 days.

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:

• In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

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:

• In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)