Best Caramel Apple Bliss Recipes

HOT SALTED CARAMEL APPLE BLISS DRINK

Steps:

• Heat the apple juice, caramel and sea salt in a large pot (teapots work too) on the stove until hot.
• Remove from heat and pour into coffee mugs.
• Top with whipped cream and sprinkle some sea salt on top. Serve warm or hot.

THE BEST CARAMEL APPLES

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.

CARAMEL APPLE BLISS

Steps:

• 1. Prepare and bake cake according to package directions using 2 greased 9 inch round baking pans.
• 2. In a large bowl whisk milk, pudding mixes, apple pie spice and brown sugar for 2 minutes. Let stand until soft set.
• 3. Cut 1 cake layer if needed to fit evenly into an 8 quart punch bowl. Polk holes in the cake with a long wooden skewer.
• 4. Gradually pour a third of the caramel topping over the cake. Spread with a spatula. Sprinkle with 1/2 cup of pecans.
• 5. Spread with half of the pudding mixture. Spread 1 can of pie filling over pudding mixture. Spread 1 carton of whipped topping on top of pie filling.
• 6. Top with remaining cake and repeat the layers. Drizzle the remaining caramel topping on top and sprinkle with remaining pecans. Refrigerate until serving.

CARAMEL APPLES

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.