Tuesday, November 06, 2007


::{This is the caramel recipe I used for my Caramel Apples! I have finally found the secret to getting the caramel on the apple. It needs to be really soft. I don't care about stages or temperatures. I keep a shallow dish of cold water next to me and as soon as it starts coming together and holds together in the water, I take it off the heat immediatly. Both stages are great for apples and caramel oaty bars! Cook it a little longer if you are doing turtles or plain caramels!}::

1 C. butter
2 1/4 c. brown sugar
2 cups half & half
1 C. Corn Syrup
1 t. vanilla

In a large saucepan melt the butter. Add all other ingredients except vanilla. Cook and stir over medium-high heat. Boil at a steady rate until mixture reaches 248 degrees {I don't have a candy thermometer. I just test it in cold water. Keep a small bowl of cold water next to your stove and keep testing little dropfuls until it is ready} Add the vanilla. Cool for a few minutes until it won't cook the apples and go for it!

I rolled them in Toffee bits, chopped Pecans, and let that cool and then drizzled Swiss Chocolate over the top (Sorry to once again be a food snob, it really does make a difference to use better chocolate than chocolate chips! This includes chocolate covered strawberries!).

I wrapped them in Waxed Paper and tied them with ribbons. Maybe they were so good this year because we used Riley Apples, fresh from the orchard!


The Wells Family said...

I am seriously addicted to this blog! I love learning about new stuff and making me more excited to be a better cook (and secretly wish I could cook like you!...my husband would be VERY jealous of Ben if he knew how you cooked for him!!!). Keep it up and thanks for always inspiring me!

p.s what section of Walmart (if there is) can I get couscous? I tried to get it the other day...couldn't find it.

Natalie said...

Deb! Thanks so much for your kinds words! You can usually find cous cous in the Rice section {by the Rice-a-roni, etc.}, sometimes it is in the noodles or even bean section. Sorry you couldn't find it! I will look at Wal-mart next time I am there so I can be of more help. I usually buy mine at Smith's these days, since that is the only grocery store in this town.

lindsey said...

No one loves caramel like I do. I can't wait to make this. I can think of a million things to dip in this or pour this over. (Or really just lick it off my finger!)

Thanks so much for making this site. You are an inspiration!

Palmers said...

Quick question for you.... How soon can you make things in advance and still pull off a nice dinner. For example, tonight I'm making salmon with broccoli and a cream sauce. Do you try to do things in advance so you can serve at a certain time, or to have the best taste, just have it all hot and steamy at the same time and avoiding the re-heating. So question being for, meats, vegetables, salads, ect. Thanks Nat whenever you respond is fine.

Natalie said...

Tonite I got a call from some one who was making this caramel who said that her thermometer registered 248 degrees but that it was as runny as water! I wish I could have been there to help, but in talking it through with her I think it wasn't cooked nearly long enough but somehow reached that temperature. The recipe does state that that is the correct temperature, but it also says it should take 45-60 minutes to get there. That seems a bit long to me, but she said she had only cooked it for about 15 minutes, which is far too short.

I told her that the caramel is really runny at first, but then there is all of the sudden a distinct difference in consistency and it starts to come together. It not only thickens, it is more than simply that, it starts to seem like candy, not simply a mixture of ingredients.

Hope that helps!

Anonymous said...

These apples look fantastic!! Living on the Apple Isle (Tasmania Australia) we have an abundance of fresh apples on which i will be trying this recipe.
If possible could you let me know how long the apples keep for once candied? ie: Can i prepare 2 to 3 days in advance. Cheers.

Anonymous said...

Sorry about the anonymous name tag, For some reason I can't get to the google account sign up, ggrrr My name is Sonya anyway.

hot garlic said...

Hi Sonya,

Thanks so much for your comment, I hope you come back here and check this message I'm leaving for you!

Yes, they can be made 2-3 days in advance, but are best when a bit fresher. I wouldn't go more than 2-3 for sure though, and make sure the apple is REALLY dry after washing it in prep for 'caramelizing' it. I've since posted a new post on the apples with better photos:


Thanks again, and hope that helps. Don't hesitate to let me know if you have any other problems or questions.

Anonymous said...

Awesome thanks so much for the quick reply..:) I intend to try these out tomorrow ready for my kids school picnic on friday. I will be sure to come back and let you know how they liked them..:)

Thanks again. I have just been reading through your blog it is GREAT!!

hot garlic said...

It's NEVER that fast usually, you just got lucky! But I do try to be good at getting back to everyone, ESPECIALLY if there is a specific question.

Thanks SO much for your sweet compliments. I work so hard, and it is a labour of love for sure. I do enjoy it so much too. It is validating to know that people read it and appreciate it and actually TRY the recipes.

Yes, please do let me know how it goes!! I'd love to hear it!

Anonymous said...

Hoping I get lucky again with what may be a silly question,
2 cups half and half in the recipe is that a specific American ingredient or is it meaning half white sugar half brown?
I am possibly wayyyy off base here.
Like you i really enjoy cooking and coming up with something exciting people will enjoy.

keep up the great work!


hot garlic said...

Thanks again, and oh am I glad I'm here for this one!

Half and Half is something you can buy in stores at home but I've never seen it here. No worries mate, because you can easily make it yourself. It is half milk and half cream -so just one cup of each. I HIGHLY recommend this rather than the can of sweetened and condensed milk. Purely because it makes it too sweet! I just like it better with the Half & Half.

Great question, you weren't off base at all! Good luck to you, and I'm updating my family blog so I'll be around for a little while if you have more!

Anonymous said...

phewwwwww thanks heaps for that one, I agree the condensed milk would be a tad too sweet.

All done with questions for now..:)
Might be a different story tomorrow though..;)


Nathalie said...

How many apples can you coat with one recipe of caramel? I'm considering making this for a school event so I definitely need to plan for a lot of apples :) Thanks!

Anonymous said...

I actually made caramel apples today but with a different recipe. But the caramel dried so hard that you really can't chew it. How hard does your recipe dry too?

Mandy McDonald said...

Thank you so much for the tip about dropping it into water to test it instead of a candy thermometer! I tried making caramel 4 times before I came across this post. FINALLY the 5th batch worked. THANK YOU!

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