Miniature Caramel Apples

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Miniature Caramel Apples prove that big taste can come in a small package! Small balls of apples are dunked in chocolate, then given a coating of smooth, chewy caramel. They’re as delicious as they are adorable, and they make the perfect party appetizer or favor.

It’s not traditional to coat apples with candy coating before covering them with caramel, but in this recipe it’s absolutely necessary. Without a protective coating, the moisture in the apples causes the caramel to slide right off. This recipe yields between 12-16 mini apples, depending on the size of your scoop and your apples.

Ingredients:

• 2 large apples
• 1 cup candy coating, flavor of your choice (chocolate, vanilla, peanut butter, etc)
• 10 oz soft caramels
• 1.5 tbsp cream or water
• Toothpicks or lollipop sticks
• Nuts, sprinkles, or candy for decoration (optional)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.

2. Use a melon baller or small candy scoop to carve small round balls out of the apples, making sure to always have one surface with apple skin. Pat the apple balls very, very well, getting them as dry as possible. Place the apple balls skin-side up and insert the toothpicks or lollipop sticks into the top.

3. Melt the candy coating in the microwave and stir until smooth. Dip each apple briefly in the coating, making sure that the coating extends to where the skin of the apple is, so that the moisture in the apple flesh is completely sealed in. Place them on the baking sheet. Once all the apples are dipped, refrigerate them until the coating is set.

4. While waiting for the coating to set, prepare the caramel. Place the unwrapped caramels and the cream or water in a microwave-safe bowl and microwave in 30-second intervals until completely melted. Allow it to cool, stirring occasionally, until it is still warm and pourable but no longer hot to the touch.

5. Once the caramel is melted and the coating on the apples is set, it is time to cover the apples with caramel. This can be tricky because the coating will start to melt if exposed to hot caramel, but if the caramel has cooled down it is difficult to manipulate. The following method works best for me: lay some waxed paper or foil on your work station and spray it with nonstick cooking spray. Place big spoonfuls of caramel on the foil, and use your hands (sprayed with nonstick spray) to pat them into thin circles. Pick up a circle and wrap it around the apple, pulling and patching it with your fingers as necessary. Wet your fingers occasionally to prevent the caramel from sticking to your hands. If the caramel has cooled enough it should be easy to manipulate in this way, and this method ensures a smooth and even coating of caramel that does not melt the candy coating.

6. If desired, dip the bottoms of the caramel apples in chopped nuts, coconut, chocolate chips, or sprinkles. Place the apples in the refrigerator to set the caramel, and if necessary, use your hands to re-shape any droopy apples before serving. Miniature Caramel Apples are best the day they are made, but if they have been properly assembled, they will keep for an additional day or two in an airtight container in the refrigerator.

Click Here to View All Caramel Apple Recipes!

View the original article here

Caramel Apples

This recipe for decadent caramel candy apples is quick and easy to make. Be sure to check out the video showing how to make Caramel Apples.

Prep Time: 20?minutes

Total Time: 20?minutes

Ingredients:

• 5 ripe, red apples
• 1 pound soft, store-bought caramels
• 2 tablespoons water
• 1/2 cup chopped peanuts
• 5 wooden skewers

Preparation:

1. Begin by washing the apples and removing their stems. Stick the wooden skewers securely into the stem end of the apples.

2. Boil some water in the bottom of the double boiler. Unwrap the caramels, and place them in the top of the double boiler with the two tablespoons of water.

3. Place the pan with the candies over the boiling water. Let them heat up, and stir them gently until they are completely heated and smooth.

4. Remove the caramels from the heat. Dip the apples one at a time into the melted caramel and coat them.

5. Dip the tops into the chopped peanuts, and place each apple in a cupcake paper. Chill the apples in the fridge until the caramel is set.

View the original article here

Bacon Caramel Popcorn

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Bacon adds a whole new layer of flavor to traditional caramel corn in this recipe for Bacon Caramel Popcorn! Chunks of crispy, salty bacon are mixed with caramel corn and toasted pecans, and then everything is baked together until you have sweet, crunchy clusters. If you want to go really crazy, you can drizzle the whole thing with chocolate when you're finished.

Ingredients:

• 6 slices bacon
• 5 cups popped popcorn (preferably plain)
• 1/2 cup packed brown sugar
• 4 tbsp butter
• 2 tbsp light corn syrup
• 1/4 tsp baking soda
• 1/3 cup toasted, chopped pecans
• Candy thermometer

Preparation:

1. Preheat your oven to 250 degrees F (121 C). Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.

2. Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cool, coarsely chop the bacon into half-inch pieces.

3. Place the bacon, popcorn, and chopped pecans into a large bowl and toss them together.

4. In a small saucepan, combine the brown sugar, butter, and corn syrup and stir them together over medium heat. Once the sugar and butter have melted, stop stirring and insert a candy thermometer.

5. Continue to cook the sugar until it reaches 238 degrees F (114 C) on the candy thermometer, which should only take 3-4 minutes.

6. Once at the proper temperature, remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step.

7. Pour the foamy sugar over the popcorn mixture in the bowl and quickly stir everything together, making sure the popcorn, nuts, and bacon are coated with caramel.

8. Spread the popcorn out over the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel.

9. Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store Bacon Caramel Popcorn in an airtight container at room temperature for up to a week.

Note: If you are looking for something to do with the excess bacon fat left over after step 2, try this recipe for bacon caramels!

View the original article here

White Chocolate Caramel Apples

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

White Chocolate Coconut Caramel Apples feature the classic combination of white chocolate, macadamia nuts, and toasted coconut on top of traditional caramel apples. The sweet richness of the caramel and white chocolate is balanced by the crisp apples, salty nuts, and toasted coconut.

Ingredients:

• 4 ripe apples
• 4 wooden skewers
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 2 cups white chocolate chips
• 2 tbsp shortening
• 1 cup roasted salted macadamia nuts
• 1 cup toasted coconut

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the macadamia nuts. Combine them with the toasted coconut in a bowl and set aside for now.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.

4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

6. Place the white chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds to prevent overheating.

7. Dip a caramel-covered apple in the white chocolate. If necessary, use a spoon to pour the white chocolate over the top to ensure the apple is completely covered. While the chocolate is still wet, press a handful of macadamia nuts and coconut over the entire surface of the apple.

8. Place the apple back on the foil-covered baking sheet and repeat with remaining caramel apples, white chocolate and toppings.

9. Refrigerate the apples until the chocolate sets, about 30 minutes. If you will not be serving the apples immediately, tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.

View the original article here

Bacon Caramel Popcorn

Caramel corn already has a bit of the ole sweet-salty tug of war going on, what with the crunchy popcorn and salty nuts commingling with the outer layer of sweet caramel. So what happens when you add another salty player, BACON, to the party?

Turns out, the addition of bacon to caramel popcorn is a genius idea! It adds a little smokiness and an extra bit of salt, but because you're only using a few strips of bacon, it's not an overwhelming flavor. In fact, if you chop the bacon into very small pieces, folks might not even notice it's in there--they'll just notice your caramel popcorn is a little more addicting and flavorful than usual. So don't be afraid to add a little pig to your popcorn!

Get the recipe: Bacon Caramel Popcorn

---

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Bacon Caramel Popcorn Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

View the original article here

Chewy Caramel Truffles

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Chewy Caramel Truffles combine the best parts of truffles and caramels in one candy. The center of this truffle has the rich, silky taste of a milk chocolate truffle, but with a bit of “chew” and a deep caramel flavor like many caramels. If you don’t want to dip them in chocolate, these are also excellent rolled in chopped toasted pecans. This recipe yields about 24 small 1-inch truffles.

Ingredients:

• 8 ounces milk chocolate, finely chopped
• 4 tbsp (2 oz) butter
• 1/3 cup caramel topping (like ice cream topping)
• 2 tbsp heavy cream
• 1 lb chocolate-flavored candy coating

Preparation:

1.Place the chopped milk chocolate and the butter in a large microwave-safe bowl and microwave until melted, stirring after every 40 seconds to prevent overheating.

2. Once melted and smooth, add the caramel topping and the cream, and beat with a hand mixer on medium speed until it is smooth and slightly thickened. At some point the butter may separate out and appear as an oily substance on the surface; keep beating until it comes back together.

3. Press a layer of clingwrap on top of the truffle mixture and refrigerate until firm enough to scoop, about 30 minutes. If you wait too long it will be quite hard and will require some time at room temperature to soften up.

4. Once firm enough to scoop, use a teaspoon or small candy scoop to form small truffles. Roll them between your hands to get them round and place them on a foil-lined baking sheet. Repeat until all the ganache is formed into truffles. Refrigerate until the truffles are quite firm, about 1 hour.

5. Once the truffles are ready to be dipped, melt the candy coating in the microwave, stirring after every 40 seconds to prevent overheating. Stir until the coating is smooth and free of lumps.

6. Using a fork or dipping tools, dip one truffle into the melted candy coating until it is submerged. Bring it up out of the coating, letting excess coating drip back into the bowl. Place the dipped truffle back on the foil-lined tray, and repeat until all of the truffles are covered with chocolate coating.

7. Refrigerate the truffles until the coating is set. Chewy Caramel Truffles are best enjoyed at room temperature; they can be stored in an airtight container in the refrigerator for up to a week.

View the original article here

Oreo Caramel Apples

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Oreo Caramel Apples are caramel apples covered with a gorgeous swirl of white and dark chocolate and loaded with chunks of Oreo cookies. If you wish, you can use all white or all dark chocolate to make these apples, and you can also experiment with using other chopped cookies as apple toppings.

Ingredients:

• 4 ripe apples
• 4 wooden skewers or popsicle sticks
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 2 cups semi-sweet chocolate chips
• 2 tbsp shortening
• 1/2 cup white chocolate chips
• 12 chocolate sandwich cookies, like Oreos

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the chocolate sandwich cookies and set them aside in a bowl for now.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.

4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove the excess, then set it on the prepared baking sheet. Repeat with the remaining apples and caramel.

5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

6. Place the chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds. Place the white chocolate chips in a separate small bowl and microwave it for 30-45 seconds. Stir the white chocolate, and if it is not completely melted, microwave it for another 10-15 seconds until melted, being careful not to overheat the chocolate. Place the white chocolate in a small plastic bag and snip off a small corner of the bag so that white chocolate can be drizzled from the corner.

7. Dip a caramel-covered apple in the semi-sweet chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. Hold the apple over the sink (or another easy-to-clean surface) and drizzle the white chocolate over the wet semi-sweet chocolate in a random pattern. Use a toothpick to gently swirl the colors together, being careful to not stick the toothpick in too deep and disturb the caramel layer.

8. Press a handful of chopped cookies into the wet chocolate sides, coming about half-way up the sides of the apple. Replace the apple on the foil-covered baking sheet and repeat with the remaining caramel apples until all are covered with swirled chocolate and chopped cookies.

9. Refrigerate the apples until the chocolate sets, about 30 minutes. If you will not be serving the apples immediately, tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.

View the original article here

Top Caramel Apple Recipes

Caramel apples are hard to improve upon: chewy, rich caramel covering crunchy fresh apples is a classic combination that hits all the right sweet, chewy, and crunchy notes. However, add a few additional ingredients and the caramel apple goes from classic to completely customized and outrageously good. Try topping your caramel apple with candy bars, chopped pretzels, salty nuts, or all of the above! This list of top caramel apple recipes includes the basic caramel apple--of course--but also lots of fun, delicious variations.

1. Classic Caramel Apples

Caramel, apples, and nothing else! This caramel apple recipe uses store-bought caramels so that the creation and clean-up are quick and easy. This recipe was rated 5 stars by our users and is a great introduction to making caramel apples.

2. Chocolate Caramel Apples

Chocolate Caramel Apples are a decadent way to enjoy a serving of fruit. Crisp apples are covered with a layer of caramel, a layer of chocolate, and a coating of chopped candy bars. I usually make these with Snickers, but any candy bar that you like will work.

3. Peanut Butter Caramel Apples

These Peanut Butter Caramel Apples should be called "kitchen sink apples," because they include everything but the kitchen sink! Chocolate, peanut butter chips, peanut butter cups, and salted peanuts are all included in this insanely good caramel apple variation.

4. Oreo Caramel Apples

These Oreo Caramel Apples are almost too pretty to eat! In keeping with the black-and-white Oreo theme, the caramel apple is swirled with white and dark chocolate on the outside.

5. White Chocolate Caramel Apples

Indulge your tropical side with these White Chocolate Caramel Apples! In addition to the caramel, apple, and white chocolate flavors, this recipe includes salty macadamia nuts and sweet toasted coconut to give them an island twist.

6. Panda Caramel Apples

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

When you can't make it to the zoo, make these Panda Caramel Apples instead! This recipe uses white chocolate, cookies, and chocolate discs to make adorable caramel apples that look like panda bears.

7. Monkey Caramel Apples

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

This recipe for Monkey Caramel Apples is no monkey business! Caramel apples are coated with chocolate and decorated with cookies to resemble cute, playful monkeys.

8. Miniature Caramel Apples

Miniature Caramel Apples prove that big taste can come in a small package! Small balls of apples are dunked in chocolate, then given a coating of smooth, chewy caramel. They’re as delicious as they are adorable, and they make the perfect party appetizer or favor.

View the original article here

Caramel Apple Recipes

Caramel is good. Apples are good. Caramel wrapped around apples is pretty darn good. But caramel, wrapped around apples, covered in melted chocolate, candy bars, crushed cookies, pretzel pieces, and/or peanut butter cups? IS AMAZING. This list of caramel apple recipes covers everything from traditional caramel apples (complete with a video tutorial for caramel apple newbies!) to more fun variations like Oreo caramel apples, peanut butter caramel apples, white chocolate-coconut caramel apples, and miniature caramel apples.

Get the list: Caramel Apple Recipes

---

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

View the original article here

Marshmallow Caramel Pops

If you have ever eaten a marshmallow and thought, "This is good, but I wish it was sweeter," then do I have a candy for you! For all those who scoff at moderation, I am pleased to introduce you to Marshmallow Caramel Pops, which are marshmallows coated in a layer of caramel, topped with chocolate, and then covered in sprinkles. Sounds insane? Well, I won't argue with you. This is a candy for a serious sweet tooth.

You can class these up by using homemade or gourmet marshmallows, homemade caramels, or good-quality bittersweet chocolate. But even if you choose to use storebought EVERYTHING and top them with some chopped candy bars or something, there is no judgement here. Just be sure to have a little broccoli afterwards. You know, for nutrition's sake.

Get the recipe: Marshmallow Caramel Pops

---

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Marshmallow Caramel Pops Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

View the original article here

Salted Caramel Lollipops

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

This Salted Caramel Lollipops recipe contrasts the rich flavor of caramel with a hint of salt for a sweet-and-savory treat. This is a lollipop that kids and adults alike will enjoy. If you enjoy a heavier salt flavor, use salted butter and sprinkle a little bit of salt on the finished lollipops. This recipe yields about 2 dozen lollipops.

Cook Time: 20?minutes

Total Time: 20?minutes

Yield: 2 dozen lollipops

Ingredients:

• 2 tbsp water
• 1/4 cup light corn syrup
• 1.5 tsp vinegar
• 1 cup granulated sugar
• 1 tsp good-quality sea salt
• 4 tbsp (2 oz) butter, cubed
• 1 tsp vanilla extract
• Lollipop sticks

Preparation:

1. Prepare a baking sheet by lining it with a Silpat sheet, or with aluminum foil and sprayed with nonstick cooking spray.

2. Place the water, corn syrup, vinegar, granulated sugar, and salt in a medium saucepan over medium-high heat. Stir the mixture until the sugar melts, then brush down the sides of the pan with a wet pastry brush to prevent crystallization. Insert a candy thermometer.

3. Bring the mixture to a boil, and once at a boil, add the butter one cube at a time. Continue to cook the candy, stirring occasionally, until the thermometer reads 300 degrees F (149 C).

4. Once at 300 F, remove the pan from the heat. Add the vanilla and stir until it is incorporated. Allow the pan to cool for several minutes, until the candy starts to thicken. You still want it to be liquid, but it's easiest to make lollipops if the sugar syrup can somewhat hold its shape.

5. After 4 or 5 minutes, start to form the lollipops. Using a spoon, drop circles of candy onto the Silpat or foil. Work carefully to try to make them as round as possible, without extra "tails" streaking off the lollipops. After you have done two or three, press a lollipop stick into the back of the candy, and either turn it in a circle so it's covered with candy, or spoon a small dab of candy onto the back so that the stick is covered.

6. Repeat until you have used all of the candy to form lollipops. If the sugar mixture starts to get too stiff, place it over low heat and stir just until it loosens up.

7. The candy will start setting almost immediately, so you should be able to enjoy your lollipops within 10 minutes of forming them. If desired, you can sprinkle the surfaces with a little more salt to intensify the flavor. If you're not going to be eating them immediately, wrap the salted caramel lollipops individually in cling wrap and store them at room temperature.

View the original article here