Caramel apples are a western delicacy traditionally prepared for holidays, weddings, children's birthdays.
Delicious fruit just can not but rejoice: it looks spectacular, it turns out delicious, it smells magical.
It's time to do it at home!
Apples in caramel at home - general principles of cooking
For the preparation of a nice delicacy you need dense, juicy fruits. Loose and overripe apples will not work. Small apples look neater and more beautiful. You can take the fruit of any color. If the coating is transparent, then red apples look more beautiful. Fruits are washed well dried. If there are water droplets on the surface, the caramel will fall unevenly. In dried apples remove tails, stick sticks.
What can be used:
• wooden skewers;
• chopsticks;
• large skewers.
Small toothpicks, skewers do not fit, the fruit should firmly lock on the stick. Otherwise, the coating will fall into the caramel. Yes, and eating an apple on a thin or short stick is uncomfortable.
Caramel can be prepared in different ways. There are many recipes below. The basis can be sugar or ready-made caramel, butterscotch. Other ingredients are added to them: oil, corn syrup, aromatic additives. Caramel is always cooked on the stove. Readiness is checked in several ways. You can smear thin on a plate or drop a little mass in cold water. It should harden quickly.
Ordinary caramel apples at home
The recipe is a beautiful treat for which you need wooden skewers or Chinese chopsticks. Caramel is made from sugar and butter and cow cream. This amount of product is enough for 6-8 apples of small size.
Ingredients
• 300 g of sugar;
• 20 g of oil draining .;
• 40 ml of cream;
• 1 tbsp. l apple cider vinegar;
• 1 spoon of water.
Cooking 1. Immediately rinse the apples. Wipe so that they are ready. Remove the tails of the fruit, instead of them stick skewers.
2. In a saucepan, pour a spoonful of vinegar and the same amount of water, add sugar and butter, stir and put on a small fire.
3. As soon as the mass starts to melt, pour in the cream. Stir again. Tomite the caramel over low heat until all the grains of sugar have melted.
4. Now the fire can be added, after boiling, stir the mass periodically.
5. After ten minutes, spread a drop of caramel on the saucer, if it hardens quickly, then ready. If not, boil more.
6. Now alternately dip the apples in a saucepan, turn the apple so that the mass covers it with a uniform layer.
7. Spread the fruit on a sheet of parchment, you can use a silicone mat.
8. Let the caramel freeze. If it is cooked properly, then half an hour is enough.
Apples in caramel at home (with corn syrup)
The option is very simple and easy to prepare caramel for apples. To boil it, you need corn syrup. The advantage of this caramel is that it can be easily dyed with any food coloring. This amount is enough for a kilogram of medium-sized apples.
Ingredients
• 1 kg of apples;
• 1 glass of water;
• 3/4 cup corn syrup;
• 3 glasses of sugar;
• dyes.
Cooking
1. Remove the tails of clean apples, stick sticks.
2. Mix all the ingredients of caramel, add any dye if desired, you can drop a little vanilla or any other extract. Put the saucepan on the stove.
3. Heat the caramel, stir it regularly.
4. Cover a board or baking sheet with parchment, brush the sheet with a piece of butter.
5. Check the readiness of the caramel by smearing a little on a saucer or dripping in cold water.
6. If the mass sets well, reduce the fire to a minimum, you can remove the saucepan from the stove if there are not many apples.
7. Dip apples one by one, shift to parchment. 8. Wait for the coating to harden, the treat is ready!
Apples in caramel at home (toffee)
Option of delicious and fragrant caramel apples at home. For cooking will need ordinary toffee. You can use soft caramel without filling, if you can find such commercially available.
Ingredients
• 7 apples;
• 400 g toffee;
• 2 spoons of water;
• 1 bag of vanilla;
• 20 g of oil.
Cooking
1. In a saucepan, put a piece of butter, you can immediately add vanillin.
2. Release toffee packs, add to butter. Pour in water and put on a small fire.
3. Melt the mass to a liquid and homogeneous state; stir it thoroughly so that all the toffee pieces are dissolved.
4. Rinse the apples, put on skewers.
5. Dip the prepared fruit in melted toffee, transfer to the prepared surface.
6. Such caramel does not freeze to a solid state, it remains a little sticky, soft, it is convenient to eat dessert.
Walnut apples in caramel at home
Peanuts or walnuts are best for sprinkling caramel apples. To get really beautiful, take a lot of nuts. You will also need any creamy caramel and chopsticks.
Ingredients
• 400 g caramel;
• 3 spoons of milk;
• 1 spoon of butter;
• 6-8 apples;
• 1-1.5 glasses of nuts.
Cooking
1. First prepare the nuts. They need to fry in a dry skillet, then cool well. After that, put it on a board or on a silicone mat, roll with a rolling pin, press down a little. Get chopped pieces of the right size.
2. Prepare apples in the usual way: rinse, remove bulging tails, insert sticks.
3. Caramel place in a saucepan, add milk with butter. You can pour a little vanilla. Put it to melt.
4. Stir the mass with a spatula, bring to homogeneity.
5. Dip one apple in a saucepan with caramel, roll, remove. Let the excess drip. 6. Bring to the bowl with nuts, generously sprinkle a sticky coating on the fruit, set aside, let the caramel solidify.
7. In the same way, you can sprinkle apples with sesame, any seeds, coconut chips, wafer crumbs.
Apples in caramel and chocolate at home
A chic version of the dessert, which is not ashamed to put even on the holiday table. For the final design used nuts. You can take a different kind of dressing from the example above. Caramel on corn syrup with condensed milk.
Ingredients
• 10-12 apples;
• 400 g brown sugar;
• 270 g butter (70 g in chocolate);
• 150 g of condensed milk;
• 2-3 tablespoons of nuts;
• 50 ml of corn syrup;
• 100 g chocolate;
• vanilla, pinch of salt.
Cooking
1. Apples chop on sticks, put about twenty minutes in the refrigerator. This time is enough to cook the caramel.
2. Put 200 g butter, condensed milk in a saucepan, add brown sugar, corn syrup and vanilla. For taste you need to pour a small pinch of salt.
3. Put on the stove, turn on a small fire, cook the caramel until the grains are completely dissolved. It usually takes about 12-12 minutes, you can always check the weight for readiness.
4. Now process the cooled apples one by one.
5. Put the items on the greased parchment again in the refrigerator. Hold until solidified.
6. Crumble the chocolate, add the rest of the butter to it. You can replace it with fat sour cream or the same cream. Melt the icing in the water bath.
7. Chop the nuts, you can fry. Or prepare any other dusting.
8. As soon as the chocolate is melted, immediately remove it from the water bath. The mass should not be hot.
9. Dip apples into chocolate. You can handle the very tip, a third or a half of the fruit. Caramel should peek out.
10. Nuts sprinkle chocolate layer, leave the apples for full curing, it is possible in the refrigerator.
Apples in caramel at home (with lemon juice)
Recipe simple caramel on lemon juice, which covers the fruit mirror gloss. At will the fruit can be sprinkled with something. Ingredients
• 150 g of sugar;
• 1 spoon of lemon juice;
• 2 spoons of water;
• 2-3 apples.
Cooking
1. Add sugar, lemon juice to the sugar, stir, put on a slow fire. It is better to cover the saucepan so that the sugar dissolves slowly.
2. Periodically stir to lift the grains from the bottom.
3. As soon as all the sugar has melted, you can add fire.
4. Cook the caramel to amber color, periodically type a little in a spoon, make a drop in cold water. If it quickly sets, remove the saucepan from the heat.
5. Treat the apples, put on a silicone mat, wait for freezing.
Apples in caramel at home - tips and tricks
• Caramel apples will look even more spectacular if they are painted with chocolate icing. You can make laces of white chocolate or protein icing.
• To cover the caramel, you can even use rant. Small apples will be especially liked by children. If to add dyes to caramel, then delight will have no limit.
• Caramel will harden faster if you cover chilled apples. In this case, the saucepan with the glaze should be kept on the stove or in a water bath so that at the right moment you can quickly heat up the solidifying mass.
• No corn syrup? It can be successfully replaced with starch diluted in pure water.
• To make the caramel smooth, homogeneous, shiny, you need to melt the sugar on the smallest fire. If the mass boils before it dissolves, there will be many grains, the coating will lose its specular gloss.
