Caramel Apple Dip Recipe » Recipefairy.com (2024)

FAQs

Should apples be cold before dipping in caramel? ›

Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off.

A 5-pound loaf of Peter's caramel will make about 20-24 medium-sized caramel apples. The exact number will depend on the size of the apples and how thickly they are coated with caramel.

1) Dry the apple slices on paper towels; any extra moisture will prevent the caramel from sticking to the apple. 2) First, you can make chocolate-covered apple slices, let them dry, then dip them in the caramel sauce; the chocolate coating will give the caramel something to stick to.

You've got to cook it long enough to get a nice thick caramel covering and not have it sag off the apple. However you cook it too long and it won't go on smooth, or it will dry too hard to eat!

Here's the general rule: If you don't plan on eating a caramel apple within two hours of making it, put it in an airtight container and pop it into the fridge. Per Penn State, caramel apples can go bad surprisingly quickly and cause serious health issues, so they should always be stored correctly.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

The answer: The average apple weighs 0.33 pounds, so there are on average 3 apples in a pound.

To prevent browning, sprinkle the caramel apple slices with lemon juice. Make sure to wrap any unconsumed slices in cellophane and refrigerate; though leftovers are rare when serving Mrs Prindables Gourmet Caramel Apples!

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

Why is my caramel apple fizzy? ›

If you stir too quickly and dip your apple, you can get bubbles in the caramel like the apple on the left. You want a smooth, shiny surface like the apple on the right. Of course, once the chocolate is applied, no one will see the bubbles too much, so don't stress too much here.

Tips on Temperature – It's important to keep the apple at room temperature. If it is cold, it can cause moisture drops, which will make the caramel run. The proper temp for heating caramel apple dip is 175–185 degrees F. Candy apple dip should be heated at 295–300 degrees F.

To make sure the caramel doesn't slide down your apple, you need to know about two things. The caramel has to have the right "stuff" in it. The right about of sugar, milk proteins, and syrup to make sure the caramel sticks around where you want it! Final cook temperature of caramel.

When melting the caramel, you want to stir slowly and evenly. If you stir too quickly and dip your apple, you can get bubbles in the caramel like the apple on the left.