"Dog3" <[email hidden]> wrote in message
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Quoted message said:I'm going to a little get together tomorrow and thought I'd take some
caramel apples. It just dawned on me that I've never actually made them.
I
usually buy the Merb's Bionic apples (be still my heart). I've got all the
stuff ready except I'm wondering about the caramels. My question to the
group: Which caramels are the best? I've got a couple of bags of the
Kraft caramels but there have to be other kinds/types of caramels. I'm not
necessarily trying to duplicate the Merb's apples but want something
delicious and stringy when you bite into it.Michael
Last year I bought a block of caramel from a candy making supply store and
it worked quite well. Sometimes, since my uncle sends my mom a gallon pail
of caramel from where he works (He works for Blue Bunny ice cream) I just
get some from her 🙂 And other times I make it myself. It's pretty simple,
and tastes incredibly good when it's made fresh like that. Here is the
recipe I use. The resulting caramels are rich, buttery and
chewy...absolutely delicious!
Vanilla Bean Caramels
2 cups (23 ounces) light corn syrup
1 (14 ounce) can sweetened condensed milk
1 1/2 cups (12 ounces) whole milk
1 cup (8 ounces) heavy whipping cream
2 sticks (8 ounces) unsalted butter, cut into 1/2 inch pieces
4 cups pure cane sugar (see note*)
1 vanilla bean, split
1 tbsp pure vanilla extract (I use the Penzey's Double strength)
*NOTE: Be sure you use cane sugar, as beet sugar has a strong tendency to
crystallize and your caramels could be grainy and not smooth and creamy.
Place the first 6 ingredients into a heavy pot and place over med heat.
Scrape the vanilla bean halves and add the seeds to the pot, whisking to
break up any clumps. (Save the pod for another use). Heat, stirring
occasionally, until this comes to a boil and the sugar is completely
dissolved. Wash down the sides of the pan with a pastry brush dipped in
clean water, and clip a candy thermometer to the pan.
Cook, stirring as frequently as possible, until the mixture turns a deep
golden brown and reaches 240*f on the candy thermometer. This part can be
tricky. The temp will hover around 220*f for what seems like forever until
you're convinced the thermometer is broken, and then will suddenly begin to
creep upward. Stir frequently, checking the bottom of the pan to ensure it
isn't scorching. When the temp reaches 230*f, stir continually as the
thickened mixture is more likely to scorch now.
At 240*f, remove immediately from the heat and stir in the extract. Pour
into a 9x13x2" pan that's been buttered. Allow to stand at room temp
overnight.
For dipping:
Warm caramels with 1-2 tbsp cream or milk until smooth. Do not allow to get
too hot. Dip the apples, turning to ensure an even coat, and set on buttered
parchment or a silpat sheet.
For additional toppings:
You can either dip the apples directly into another topping, such as chopped
nuts, crushed candy (such as Heath or Butterfinger bars), sprinkles,
etc...OR you can cover with chocolate, and then add additional toppings.
For TigerButter:
1 lb white chocolate
1 cup creamy peanut butter
Chop white chocolate and melt slowly. When halfway melted, add peanut butter
and continue melting until well combined and smooth.
My favorite combo:
Dip apple in caramel. Dip caramel apple in Tiger Butter. Roll in crushed
Heath Bar. Drizzle with melted dark chocolate.
Have fun!
kimberly