|By W.DeBord on Thursday, October 28, 1999 - 08:41 am: Edit|
It's been awhile since I've made these and I have forgotten what recipe I used for carmel. As I search through all of my books I'm finding very conflicting recipes. I have ones that say cook to hard boil, hard crack and temps. in between. They all use different sugar combinations too.
I did an experiment with purchased carmels and didn't find results that I liked. One was too hard setting up and the other melted off the apple.
Can anyone help me with a good recipe that will hold tight to the top and not break your jaw either? Or if anyone knows what the right temp. is for cooking home made carmel so it sets well I'd really appreciate the help!!!
I have another question: I'm going to roll them in a mixture of chocolates and toffee after the carmel. Is it best to hold them at room temp. so the toffee stays crunchy or do I need to refidgerate them so the carmel holds to the top?
|By W.DeBord on Friday, October 29, 1999 - 08:56 am: Edit|
George this got bumped off "last day" and I just posted it yesterday. I'm still hoping someone can help me, please!
|By Morgane on Friday, October 29, 1999 - 10:37 pm: Edit|
Found this while surfing thought it could help you.
|By W.DeBord on Saturday, October 30, 1999 - 08:07 am: Edit|
Thanks Morgane they do have some interesting recipes etc...
They solved one problem. I'm not going to try to dip carmel to the top. Then I won't have to worry about the juices ouzing out.
|By d. on Sunday, October 31, 1999 - 04:29 pm: Edit|
I finished making 450 caramel apples yesterday(some with peanuts), my assistant and I are walking lopsided because our right shoulder muscles are sore!!! Here's my recipe, it makes about a gallon of caramel but you can break down to a much smaller scale according to your needs:
Manufacturing cream 1 QT.
Sugar 3# 8 oz.
Light corn syrup 5 1/2c.
In a large saucepot start melting the butter and add the rest of the ingredients. Stir to melt everything and bring to rolling boil(and stop stirring). Clip on a candy thermometer and let boil(medium flame) until it reaches soft ball stage(242). Make sure to wash down sides of pot so sugar doesn't crystallize. Once it reaches softball stage, add:
Manufacturing cream 1 QT.
vanilla 1 oz.
Stir it in(be careful, it splatters a little) and let it boil again until it reaches softball stage again(246). Remove off heat and start dippind apples.
|By d. on Sunday, October 31, 1999 - 04:47 pm: Edit|
I dip the apples all the way to the top and the caramel sets up beautifully shiny and firm(but not too hard). As soon as you dip the apples, roll them in the toffee. Keep the apples at room temp. or in a relatively cool place, but don't stick them in the fridge. Don't be too concerned about boiling the caramel to the precise numeric temp., as long as you reach somewhere between 242 - 250 degrees. I repeated this recipe about 12 times and kept the caramel warm in a steam kettle. That's the most difficult part, keeping the caramel liquid enough so that you don't pull your arm off while dipping the apples. Just reheat the caramel over the stove when it gets too thick. Well, good luck and hope I've helped you in some way.
|By W.DeBord on Monday, November 01, 1999 - 09:46 am: Edit|
d. thank-you! For now this came too late but I'll try it next time. I only had to do a dozen or so apples, for such a simple item I couldn't believe the problem it caused me. This time I stoped just short of the stick and I would do it again. How come your apple didn't have this problem with juice?? I used jonathans from a local orchard what did you use? When I melted the carmel (slightly thinned it to a workable consistancy with cream) it was thin enough that a small puddle flowed downward around the base. Did you have any problem with this?
I just went with purchased carmel and now I'm glad I didn't waste more time on this item.
Our Halloween party was a bit of a flop. They scheduled our party at the exact time of the neighborhood trick or treat hours. Stupid and costly mistake to make!
|By d. on Monday, November 01, 1999 - 01:26 pm: Edit|
No problem with juice coming out. I think I used the smaller variety of McIntosh.As soon as the caramel was cooked, I started dipping the apples. I didn't thin out the caramel because the extra cream would affect how the caramel would set(softer). Whenyou dip the apples, let the excess drip down and tap the bottom of the apples over the surface of the caramel(let it touch the caramel) a couple of times to get rid of the drips. Once you've made a whole bunch of them, you'll get the feel for dipping them without having puddles. I once did it with purchased caramels --- big mistake since I had the whole kitchen peeling off the little wrappers from the little squares of caramel!