Monday, October 7, 2013

Help? Caramel Apples

I've unwrapped Kraft caramels and melted them per the instructions on the bag.

I've also attempted to make homemade caramel.

For some reason, my caramel apples always end up with a wad of goo on the bottom and a too-thin layer on the remainder of the apple.

What am I doing wrong??



For all you caramel apple gurus out there, I'm begging for your help. I love these treats. I want a recipe that will ensure an even coating of caramel.

The pre-made apple wraps aren't bad, but I feel like I've contaminated every square inch with my fingerprints by the time I get them to stick. Plus, they get expensive!

Do you have some tips on making the perfect caramel apple? Please share!!

Have a fabulous weekend!

15 comments:

  1. I'm not sure what you can do to control gravity.

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    1. Ah, so it's gravity!! This is all making sense now... :)

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  2. I always for over the extra dimes and buy mine. I love caramel apples, with nuts! Yummo!

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    1. You're smart. Good call. Just buy 'em!

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  3. I'm no help, but now I'm craving a caramel apple!

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  4. Maybe it's the melted caramel. Can you try making your own caramel and controlling the thickness?

    Of course, even imperfect caramel apples taste yummy. :)

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    1. I can certainly try, Erica, but that whole controlling the thickness factor is a tough one for me!

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  5. We tried making these with our grandkids last month and failed, too. I think we didn't add water to the caramels, so they were too gooey. But I only discovered that after the fact!
    I'd recommend going on Pinterest and searching for a perfect caramel apple recipe!

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    1. Good idea, Jeanette! Pinterest has all the answers!

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  6. I never eat them. It may or may not be because I eat the caramels before I have a chance to melt them.

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    1. That's a problem in my life too, Susan! :)

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  7. I read the comments because I, too, am curious! I've never tried making caramel apples, but I'm wondering if the suggestion to add water to thin them out a little would do it.

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  8. Here's the secret...Kraft Caramel Bits. They're little caramel balls and they melt just right. They're usually near the chocolate chips in the baking aisle. Add about 1 Tbsp of milk (I've heard not to use water, but I don't know why) to 1 cup of caramel bits and microwave for 45 seconds to 1 min, then stir until smooth (you might have to heat it a bit more, but do it in small increments--you don't want to overheat it). Pour it over your apple and then work it around with a spoon. There will still be a little bit of excess at the bottom when it's done, but not bad. If the caramel is still sliding off, use less milk when melting. And if you want to blow your caramel-apple-loving mind, melt some milk choc chips (again, don't overheat) and spoon a layer of that on top of the caramel. Pop them in the freezer for a few minutes to set, and then get ready to go straight to your happy place. :0)

    Oh, one other tip...be sure to use some no-stick spray on your pan so you can move the apples without yanking off all the good stuff.

    Happy Caramelizing!

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