How to Make a Caramel Stuffed Apple: 13 Steps (with Pictures)

Video: How to Make a Caramel Stuffed Apple: 13 Steps (with Pictures)

Video: Chocolate Dipped Apple Slices 2024, May

2024 Author: Jason Gerald | [email protected]. Last modified: 2024-01-19 22:11

Delight your guests or children with these delicious caramel-filled apples. Caramel apples aren't just made in the fall -- you can make them almost any time of year, perfect for a last-ditch picnic or afternoon party.

Ingredients

3 large Granny Smith apples
1 large lemon (or a squeeze of lemon)
2 cups brown sugar
1/2 cup heavy cream
2 tbsp. butter
2 tbsp. light corn syrup
1 tsp. vanilla extract
1/4 cup chopped pecans - optional

Step

Method 1 of 2: Gathering Ingredients and Preparing the Apples

Step 1. Purchase all the ingredients above of the highest quality

Look for apples that are larger than average size and that are firm to the touch, have no bruising or damage.
Buy enough ingredients so you can make more of it -- this sweet and delicious treat runs out quickly once it's served.

Step 2. Look in the kitchen for the items needed to make this apple dish, or at a store that sells them

A sharp knife to cut the apple in half while reducing the inside of the apple.
Spoon melon for fixing and punching holes in apples.
Frying pan, candy thermometer, parchment paper and cake pan. You will make the caramel sauce in a skillet and pour it over the apples that are full of the cake pan. Use a candy thermometer to determine the correct temperature when making the caramel sauce.

Step 3. Cut the apple in half lengthwise

Make a clean cut in the middle. You must use a very sharp knife.

Step 4. Slice a small knife around the inside of the apple, to the outside of the border (near the skin)

Make some hash marks inside the apple flesh (not the peel).

Step 5. Dig up the apples using a melon spoon

Peel the center of the apple, but leave a little flesh near the edges (to hold the caramel better).

Step 6. Cut the lemon in half and squeeze it over the slices, preparing the apple slices to retain the color and texture of the apple (without the lemon, the oxidation process will quickly turn the apple brown)

Step 7. Dry the inside and outside of the apple with a paper towel to remove excess lemon juice

While lemons are useful for protecting the apple juice, excess juice will interfere with the apple's flavor and the caramel's bond with the apple.

Method 2 of 2: Adding Caramel Sauce To Apples

Step 1. Make the caramel sauce

Combine brown sugar, butter, heavy cream and corn syrup in a skillet over high heat.

Stir until sugar is dissolved.
Bring the mixture to a boil, stirring constantly until it reaches 230 F (use your candy thermometer). This process can take up to 7 to 10 minutes.
Remove from heat and add vanilla. Continue stirring until the mixture stops bubbling, then let it cool for 15 minutes.

Step 2. Line a cake pan covered with parchment paper filled with apples

Look at the apples to make sure they are still golden, not brown but also not having excess lemon juice

Step 3. Pour the cooled caramel into the apple pit and fill it just below the top edge

Step 4. Sprinkle each apple with pecans, other nuts or candy

Hurry up before the caramel freezes.

Step 5. Place the cake pan in the refrigerator and refrigerate for about 20 minutes

Step 6. Cut the apple in half after the caramel has hardened

Serve cold.

Tips

Make an “instant caramel sauce” by melting 2 cups of store-bought caramel chunks and 2 tbsp. corn syrup in a saucepan over low heat.
Sprinkle with chocolate or raspberry sauce once the apples are done and cool.
Make a dipping sauce with a sweet and savory taste to support the sweet taste of the dish.

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