Best Fully Loaded Caramel Apples Recipes

LOADED CARAMEL APPLES

Steps:

• Melt caramels as directed on package.
• Coat apples with caramel as directed on package. Do not refrigerate.
• Add your choice of toppings. (See tips.) Refrigerate 1 hour or until caramel is firm.

EASY CARAMEL APPLES

Steps:

• Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.

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.

KITTENCAL'S CARAMEL APPLES

Steps:

• Insert 1 wooden stick into each apple.
• In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
• Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
• Remove from heat; stir in vanilla.
• Dip each apple into hot caramel mixture; turn to coat.
• Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
• Set on generously buttered wax paper to cool (make certain to generously butter the paper).
• Note: if making a double recipe make two recipes in two separate pots.

BAKED CARAMEL APPLES

Steps:

• Place cored apple in apple baker or baking dish.
• Sprinkle apple with brown sugar (push some down into the core).
• Top with caramel ice cream topping and pecans.
• Bake at 350 for 30-45 minutes (depending on size of apple).

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.

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 :).