Best Fully Loaded Caramel Apples Recipes

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 BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

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.

LOADED CARAMEL APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9x13-inch baking dish with pastry for 1 1/2 pie shells, cutting the pastry to fit and filling gaps as necessary.
• Stir apples, sugar, flour, and cinnamon together in a large bowl to coat the apple slices. Layer apple mixture over pie crust. Arrange caramels and butter slices on top of apple mixture.
• Cut remaining pie pastry into 1- to 2-inch pieces; arrange atop the caramels and butter.
• Bake in preheated oven until just beginning to brown, about 1 hour.
• Cool in baking dish on a wire rack for 30 minutes, cut into bars.
• Beat milk and confectioner's sugar together in a small bowl; drizzle over bars.

FULLY LOADED CARAMEL APPLES

Steps:

• Wash, dry and skewer the aples onto the stick.
• Melt the caramel and evaporated milk together in a glass container and microwave on high for 30 seconds.
• Repeat at 30 second intervals until mixture is smooth.
• Plunge the apples into the caramel mixture and twist to coat evenly.
• Place them on a wax paper covered cookie sheet.
• Press the candies into the warm caramel.
• Cool slightly in fridge to set candies.
• Melt chocolate chips, (you can also use orange candy melts)transfer to a ziploc bag.
• Cut off the end of the ziploc bag and drizzle chocolate over the apples.
• Eat and Enjoy :).