![]() Also, immediately after coating the apple with caramel, place in the refrigerator for about 15-30 minutes. The apple will be thoroughly cool and the caramel will adhere better to the apple. Refrigerate the apples if possible before coating in caramel. Not a huge deal, but if you like things to be lined up, this is the way to go! Keep it cool If you pick apples that are not quite symmetrical or the stem is a little off center, set the apple on the counter and push the stick into the apple at a straight vertical position to insure your sticks are all aligned. Make sure when you pick the apples they are without bruises or cuts, this will help to keep your caramel apples fresh as long as possible! Also, look at the apple in your hand, try to pick apples that have stems that are in the middle of the apple, so when the stick is inserted it will appear to be straight up and down. They are the perfect contrast to the sweet caramel and are crunchy and easy to find in most grocery stores. ![]() She recently did a segment on Black Caramel Apples and gave me several of her tips I’ve included below… Apples Heather assists and teaches cooking classes in store and also appears regularly on local TV cooking features. I’ve been shopping there since my mother in law first took me there in the early 80’s. Gygi’s is one of my favorite places to wander and gather all types of kitchen and cooking supplies. Heather is a fourth generation family owner/brand manager at the store. I had an in depth Q&A with Heather Smith of Orson Gygi in Salt Lake City. 10 tips for making perfect caramel apples If you’ve struggled to make perfect caramel apples in the past, you’ve come to the right place, follow my tips for making Black Caramel Apples and you’ll be the talk of the neighborhood Halloween party! Of course, you can make this recipe without adding the black food coloring, or use another color if you wish. I have a little crush on Peter’s Caramel. The caramel melts like a charm, no stirring if you melt it in the oven! What else can I say, you can share a block with your mom if you like, but I think you’re going to want the whole block to yourself! I have posted several recipes on ABK using Peter’s Caramel: Caramel Covered Coconut Pretzel Cookies, Caramel Apple White Chocolate Cookies, Salted Caramel Apple Pie with Streusel Topping, Salted Caramel Chocolate Chip Cookies, and Caramel Apple Crisp. I’ve used up portions that are a year old, and they taste like they were just purchased. ![]() Before you say 5 lbs is way too much caramel for one person, consider it keeps on the shelf in your pantry for a long, long time. ![]() Once you unwrap the package, there are no pesky individual pieces of caramel to unwrap. Peter’s Caramel takes the hassle out of using pre-made caramel for cooking. It is by far the best caramel I’ve used in baking. I’ve been using Peter’s Caramel for several years and give my hearty endorsement of this product. I don’t have a lot when it comes to candy making, thus the multiple failed caramel experiments. Somewhere in my photo archives I have a picture of me, sitting in our first kitchen holding a slab of hardened caramel up in the air (which looked like a sheet of toffee). Microwave caramel, caramel made with cream, stir, no-stir, you name it, I’ve tried it. I cannot tell you how many times over the course of my cooking days I have attempted making caramel apples and failed. ![]()
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