[w.debord]

It's that time of year and I have a ton of apples from my trees. I made some carmel apples at home useing purchased carmels. Even though I followed the dirrections (2 T h20 added per bag of carmels) written on the package and the apples looked great the first day eventually the carmel started to sag downward into a puddle. I thought about using the carmels w/out the h2o but I think I did that before with-out positive results too.


I have a couple new recipes (which I haven't tried yet) specificly for carmel apples but I'm rather hesitant to make them. I'm hoping one of you might have a tried and true recipe for the carmel that won't sink off the apples with time? Anyone?

 

[kimmie]

Hey Wendy,

This recipe is from Martha Stewart. Tried and true not by me but a friend of mine. I haven't seen her results but she says that the recipe worked well.

Caramel Lady Apples

12 lady apples, washed and stemmed
2 cups hazelnuts, toasted, peeled, and chopped
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter

1. Insert a 5-inch dowel or popsicle stick into the top of each apple. Place hazelnuts in a small bowl.

2. Place sugar, corn syrup, cream, and butter in a small
saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245° on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.

I hope it works for you.



[ September 17, 2001: Message edited by: Kimmie ]

 

[angrychef]

Hi Wendy. I remember having this discussion on the other forum. Do you still have the recipe I gave you? I make about 500 every Octobe/November and never had a problem. I remember the first year I had to do them I did it with purchased caramels---it took longer to unwrap all the darn little candies than it did to melt and dip the apples! I finally came upon a recipe in Chocolatier magazine and it's been a keeper. Yell if ya need it and I'll post it.

 

[monpetitchoux]

I never could understand what the appeal of candied and caramel apples are. Well, maybe caramel apples aren't so mystifying because I could simply eat the caramel. But candied apples look yucky to me and don't taste any better. Perhaps you can tell me why they appeal to you?

 

[anneke]

They were served at every single birthday party when I was a kid, and yet, to this day, I've never had a single one. Doesn't appeal to me either. I just think if you're going to mess with apples, they should be cooked.

 

[w.debord]

I thought I had this issue resolved but when I searched thru my files I couldn't find a recipe with any personal notes on it to guide me. Now that you mention Dana, I sure do remember.

The recipe I have from Chocolatier is:

1 c. sugar
1 c. heavy cream
2/3 c. lt. corn syrup
8 T butter
1/8 t salt
1 t vanilla


Is that the right one d.?

Thanks Kimmie, I was between that recipe from Martha and the Chocolatier recipe, those were the recipes I was referring to.


As far as why anyone would like carmel apples, perhaps you've only seen or had store bought ones... mine don't even come close to resembling the pale tiny ones you see at the grocery store.

I make mine with several different combinations of toppings that are terrific. My freinds, family and clients love them!
The sweet carmel, crunchy toffee, chocolate and slightly tart juicey apples are a great flavor and texture combo! You can't know what your missing if you haven't tasted them...

P.S. It's appeal isn't to far off from chocolate dipped strawberries or other fruits. Sweet, tart and juicey.

 

[kimmie]

Wow Wendy,

When you figure it out, are you willing to share?

Shhhhht, I won't tell anyone...

 

[w.debord]

We're still eating the ones with store bought carmel...but when I make them again in a week or two I'll let you know Kimmie how the chocolatier recipe worked.

 

[kimmie]

Thanks Wendy, I look forward.

BTW, I have quite a few Chocolatier at home. Can you tell me where is the recipe?

 

[angrychef]

Here's my working recipe in weights:
sugar 7 oz.
cream 1/2 c.
corn syrup 8 oz.
butter 4 oz.
salt 1/8 t.
vanilla 1 t.
cream 1/2 c.
Bring first 5 ingredients to a boil. Wash down pot and boil until soft ball(242 F). Add last amount of cream and boil to 250F. Remove from heat, add vanilla and stir. Start dipping apples.
Pour out the leftover caramel onto a greased sheetpan, you can cut into small pieces for eating.
The Chocolatier issue was October 1998.

 

[w.debord]

Thanks Angry! If I was 7 minutes earilier I could have saved you some typing d.

It's the same recipe I posted above, same issue of Chocolatier, Oct. 1998.

Have you ever made the red candy apples from the same article? My Mom used to make these when I was very young. I'm thinking about making them for old times sake but how the heck did we bite thru them?

 

[angrychef]

Yeah, I just add red food coloring to my recipe. I think I did try the other recipe and it turned out fine too. People love the caramel/peanuts and caramel/chocolate vermicelli and also toffee.

 

[kimmie]

Thank you, Wendy.

 

[w.debord]

I also put chopped butterscotch bits and mini c.c. in with my toffee mixture to stretch it out since toffee cost so much. Or drizzle choc. on the sides like the store bought ones that go for $15.00 an apple. I never thought about jimmies before, I bet kids would love those with some halloween decos.

Do you have to wrap them? How does a catering company use so many? It seems abit unusual unless you do alot of bar mitzvahs...?

Have you noticed you can't buy toffee at any grocery stores anymore? I can't find heath or score bars anywhere. I have my own toffee recipe I like alot but sometimes it's nice to buy a small amount...

 

[angrychef]

We only do them around the fall. You know, harvest type menus with lots of pies, pumkin/apple stuff and caramel apples. I send them out in a sheet pan which sits in a transit box. If I have to do a small amount I would wrap them, since they do look cute all wrapped up with a nice ribbon.
I make my own toffee in full sized sheetpans. The Spago chocolate book has a great recipe which I use. I can get Skor toffee bits in bulk from Ambassador, which is convenient when you need lots of it.

 

[panini]

Hi all,
Since we are now making fudge, we find it easy to dip the apples. We then roll them in nuts and sort. Our best seller, we coat with peanut butter, dip in caramel, and then chocolate fudge and roll. 7-9 bucks, can you believe that!
If ya'll ever make some fudge you should try this. I don't know, this may be common?
my 2 cnts.
Jeff

 

[w.debord]

Hum, I would guess when you dip the apple in the carmel it's sticky strength would pull off anything you had previously put on the apple and gunk up your carmel. So fudge clings nicely to apples, cool idea...peanut butter fudge and apples, yum...I can imagine all the combos!

Panini the average grocery stores sells these apples for $15.00 in my area. I've seen them in candy shops and catalogs for up to $25.00 an apple! I saw one catalog where they wrote theirs weights like 2lb per apple. That's a mighty big apple!

 

[panini]

WOW! thats good info. I really had nothing to compare them to. The ones I've seen have been done in chocolate. They are about the only things I will indulge in. The PB Car.Choco,man!. We use a ,oh great, brain fart, I can't think of the name of the apple we use. You should try it, actually I would like to send some to somebody to see if they ship. Interested Wendy? I get 10-15 requests for shipping a week.
Jeff

 

[coolj]

Am I ready these post right ?, are caramel apples selling between $7 and $25 dollars a piece ?.

 

[w.debord]

I can't see why they wouldn't ship? I'll e-mail you my address. Put a thin piece of bubble wrap around the apple and box it. As far as temp. I've bought perishable stuff from hot climates and sent items to relatives in FL, you just ask UPS not to leave any packages at the door. It's been awhile, but as I recall they were really easy (UPS) dealing with perishables. Get one of those rubber stamps that say "perishable" or stickers for your boxes.

CoolJ you can't get that for little regular old carmel apples with peanuts. You've got to dress them up. That's what they ask (of course that's why I make my own too), the darn things get pretty big once you put a ton of toffee and chocolate on them.

P.S. I made the carmel recipe from chocolatier....soooo much better than store bought carmels besides taste, no sag the day later.