Caramel Apples

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Comments & Reviews

• recipe Caramel Apples
  JOAN Shelton, WA 11-02-2009

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  too hard!

  Rated: 3 stars out of 5

  I made these caramel applies and cooked to 280 degrees as the recipe said and the caramel was perfect and so tasty. However,... the carmel was way too hard and couldn't be bitten in to when the applies were cooled. Also you should probably butter the waxed paper first. So I will try a recipe where you can enjoy the caramel. It was fun to try. If you have suggestions for a recipe that doesn't get so hard, please let me know.Read more

• recipe Caramel Apples
  Jessica Cleveland, OH 10-29-2009

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  Omnomnom...ouch.

  Rated: 3 stars out of 5

  This was the first time I've ever made caramel apples, and it wasn't easy. It is a long wait to get the mixture to 280... degrees. I also think 280 might be a bit high. The caramel had the right look and consistency when adding it to the apples, but when it cooled, it was way harder than it should be (to the point I was worried my fillings were going to get ripped out when eating it). I rolled some apples in crushed nuts, and others in toffee bits. Both seem popular. Some have heated up the apples in the microwave to soften the caramel while attempting to eat them, and claim that works much better. A lot of the hardened caramel seems to fall off the apple as a shell when eating it. I used 12 super large Honeycrisp apples, and doubled the recipe. This barely covered all 12. May need to triple the recipe if using larger apples. I'd recommend taking the caramel off the burner around 260 - 270. This should provide a softer caramel coating to bite into, and should also stick to the apples better.Read more

• recipe Caramel Apples
  Tykisha Wilmington, DE 10-20-2009

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  Caramel Apples, No! Great Peanut Sauce Yes!

  Rated: 3 stars out of 5

  After trying a recipe for caramel apples in "Food Network Magazine" which resulted in rock hard caramel, I researched the... caramel making process. When I saw this recipe, I knew that 280 degrees was to high and that the caramel would be too hard. So I followed this recipe to the letter except I pulled my mixture off of the heat at 245-250 degrees. The mixture was too thin and when I tried to coat my apples in it, it just fell off into the peanuts. The peanut/caramel mixture is so delicious and tastes so good on vanilla ice cream. I forgot all about the caramel apple catastrophe. I will try try this recipe again because the caramel was very good, I just need to get it thicker maybe 250 - 260 degrees.Read more

• recipe Caramel Apples
  Kristin Rocklin, CA 10-17-2009

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  Another caramel recipe that doesn't work

  Rated: 1 stars out of 5

  This didn't work either. Had to go to the store to buy caramel.

• recipe Caramel Apples
  Rose Columbus, OH 10-10-2009

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  Yummy caramel

  Rated: 4 stars out of 5

  The caramel tasted perfect, but I too had the problem of the caramel running off the apples. When I let it cool some it... became a bit tricky to get on the apple and those apples have probably too much caramel on them. If you want them to look nice, I'd suggest practicing first. I got five medium/large apples covered, but there's enough excess on the tray to cover one or two more.Read more

• recipe Caramel Apples
  Meredith Hercules, CA 11-16-2008

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  very tasty

  Rated: 5 stars out of 5

  I thought this caramel was delicious. I want to make a pot just to eat my itself. I didn't have a candy thermometer and... had never made caramel before, so I just kept a really good eye on it and got it off the burner once it hit the firm ball stage. It coated the apples well, but not as well as would be expected say from melted store-bought caramels. I also recommend getting small apples. I had a mix as the store didn't have a lot of good apples and I had to pick and choose and the large apples were hard to coat thoroughly. Also, this only made enough caramel for about 4 apples and I ended up making a second batch. Unfortunately I over-cooked the second batch and it reached the hard crack stage. This was not obvious until after the apples were coated and cooled. I wasn't watching the second batch as closely because I felt I could eyeball the hard ball stage that time, having gotten the first batch perfect. If your caramel is hard, this probably happened. Cooking temps can vary based on elevation and they also recommend that you not only use a candy thermometer but use the water technique as well. It also goes so quickly from the firm ball to the hotter stages. for serving, line your serving platter with was or parchment paper. My apples transferred fine off the paper, but then stuck to my serving tray. Oh my goodness, it's the middle of the night and I want to make these right now!Read more