Apples in caramel

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make caramel apples? Prepare the products according to the list. It is better to take small apples, this will make them easier to eat and dip into caramel. Take any color of dye; you can cook caramel of different colors if you are making a large portion of apples at once.

2. STEP 2

   

   Wash the apples very well. Now they are sold with a waxy coating on top; caramel will not stick to it. Wash the apples with baking soda and hot water. You can scrub them with a brush. Wipe the apples thoroughly, remove the stems from both sides. Put it in the refrigerator, the caramel will lie better on cold fruits.

3. STEP 3

   

   Dissolve the food coloring of your choice in water. You should get a rich, bright color.

4. STEP 4

   

   Take a pan that is tall enough and not very wide, hoping that almost the entire height of the apple will fit in it. Pour sugar into a saucepan, pour in colored water. Place the pan on low heat.

5. STEP 5

   

   Dissolve the sugar while stirring constantly and bring to a boil. Don't stir anymore, let the caramel boil. Let it simmer on low heat for 2-3 minutes.

6. STEP 6

   

   Remove caramel from heat. It will continue to boil vigorously for a while, this is normal.

7. STEP 7

   

   We need to wait until the bubbles leave the surface. But do not let the caramel cool too much, otherwise it will start to harden. You can pierce small bubbles with a fork.

8. STEP 8

   

   While the caramel is simmering and then settling, remove the apples from the refrigerator and stick the sticks into them. You need to stick it deep enough so that the stick reaches beyond the middle of the fruit and sits tightly.

9. STEP 9

   

   Take a flat plate and grease it with a thin layer of odorless vegetable oil. Prepare a bowl with confectionery topping. You can skip this step if you don't want to use sprinkles.

10. STEP 10

    

    Take the apple by the stick and dip it into the warm caramel, swirling several times. If there is not enough caramel in the pan, tilt the pan, trying to spread the caramel over the entire surface of the apple.

11. STEP 11

    

    Next, dip the apple in the confectionery topping. You can just sprinkle it on top, whatever you like. Transfer the apple to the previously prepared flat plate.

12. STEP 12

    

    When all the apples are ready, you can leave them upside down to dry. I stuck them into the pumpkin with sticks. After drying, the caramel will become hard and you can turn them over. Bon appetit!

Comments on the recipe

M. Yulya

20.11.2023

5

Simply magical! During the season, I often bake apples with cinnamon, and now I’ll try this variation.

Moderator Ksenia

20.11.2023

5

I’ve never tried caramel apples in my life, but I’ve always really liked their appearance. There is something festive and cozy about them. I looked closely at the recipe for caramel apples at home for a long time: I re-read it, looked at the photographs. And yet I decided to cook these apples. There was no food coloring at the nearest store. At first I wanted to simply dissolve sugar in water. But I remembered that I have cherries, and their juice is an excellent dye. And I decided to replace the water with cherry juice. And it turned out to be a huge mistake. I didn’t think that sugar still needs water, not juice, to dissolve. In the pan I got a mass similar to fruit sugar. I thought it wasn’t, and added 40 ml of water to the pan, which saved the situation. The sugar has dissolved and the caramel has reached the desired consistency. Of the four apples, only two turned out beautiful. Still, you need skill and training to quickly and accurately apply caramel to apples. I did it rather clumsily and slowly, so the caramel in the pan had already begun to harden. So the first two apples turned out more or less beautiful, but on the other two the caramel lay very unevenly. But despite everything, the children were delighted, and this is the most important thing. They enjoyed decorating the apples with sprinkles. And they ate them with even greater pleasure. I made two conclusions for myself: 1. The apples should be small, as indicated in the recipe. 2. The caramel turns out to be very sweet, and for contrast in taste it is better to take apples that are sour. Thanks for the recipe! The children have already ordered these apples for their birthdays. So I'll train.