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The Truly. Giant. Caramel Apple. In the Fall of 1989, Mike & Rachel Dunn created their 2 1/2 - 3 Lb giant chocolate covered caramel Fuji apples. Made without a stick, each just-picked giant Fuji apple is dipped in handmade caramel, dark sweet chocolate and roasted California almonds. Our Giant Caramel Apples weigh a whopping 2 1/2 - 3.
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Upon receipt, store the wrapped apple in the refrigerator. Refrigerated and unopened, it will keep for 2 weeks. To Serve. Take from the refrigerator and immediately remove the wrapping. This is best done when the apple is chilled, so the chocolate and caramel remain intact. Bring to room temperature for roughly an hour.
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2. In a heavy-bottomed thick-walled saucepan (you need one that is small but relatively tall as the caramel does bubble up a lot), combine brown sugar, heavy cream, corn syrup, butter, and salt. 3. Cook over medium-high heat, stirring frequently with a wooden spoon, until the butter has melted. 4.
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Once at 235°F - 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
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Directions. Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes. Insert sticks into the bottom of each cooled apple through the core for a handle.
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Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, then continue to cook and stir until combined. Cook, stirring frequently, until the caramel reaches 240 degrees F on a candy thermometer (affiliate link). This is also known as "soft ball" stage.
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Wash the apples, add a skewer to each apple and set on a sheet pan lined with parchment paper, set aside. Stir the mixture on medium heat until it reaches 238 degrees F on a candy thermometer. Remove from heat and pour the caramel into a large heat proof bowl, allow it to cool down to 200 degrees F.
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Melt Caramel - in a large mixing bowl, combine unwrapped caramels, heavy cream and a pinch of salt. Microwave for a few minutes, stirring every 30 seconds and heat until melted and smooth. You can also melt over a double boiler or in a heavy saucepan, but stir frequently if using a saucepan so it doesn't scorch.
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4) One batch of caramel (recipe is in the handout) will dip about 12 average-sized apples. If you're working with this behemoth apples that weigh about 5 pounds apiece, plan on more caramel or less apples. So pretend like it's still October and go make yourself look like a rock star with some crazy yummy gourmet caramel apples.
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Signature Flavor Caramel Apple Gift Basket. Model # 1930538. $114.99. 2 Next. 48 Items Per Page 96 Items Per Page. Sort By: MRS PRINDABLES invented the Gourmet Caramel Apple 35 years ago. Today, you can search the world over, and you will not find a gift quite like a Mrs Prindables Gourmet Caramel Apple.
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A large crisp apple coated in creamy caramel, dipped in milk chocolate and rolled in roasted peanuts. Canada Day Chocolate Caramel Apple. AVAILABLE NOW! Fall Chocolate Caramel Apple. COMING THIS FALL. Cinnamon Bun Gourmet Caramel Apple. COMING THIS FALL. July 4th Chocolate Caramel Apple.
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Use a candy thermometer to monitor the temperature and cook until it reaches 240 degrees F. Watch closely and do not cook higher than 240 degrees F or the caramel will be too thick for the caramel apples. Take the caramel off the heat and stir in the salt and the vanilla, then let the caramel cool for about 5 minutes.
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Indulge in the perfect treat for any occasion with Moyer's Apple Products. Discover crisp, juicy caramel apples, caramel sauce, mallow wands and more.
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Affix a candy thermometer to the side of the pan. Caramelize the sugar. This is where the magic happens. In your saucepan, combine 1/4 cup (2 fl. oz./60 ml) water, 1 1/2 cups (12 oz./375 g) granulated sugar and 3/4 tsp. kosher salt. Stirring occasionally, bring the mixture to a boil over medium heat.
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