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Old 10-31-2009, 09:23 PM   #1
Starbrite
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Making Gourmet Apples

Anyone have any tips on making your own Candy/Gourmet apples? I would love to try & make our own this year. If they turn out nice - maybe pass a few out for gifts

Let's start with....what kind of apples do I use?

What kind of carmel works best?
What kind of chocolate works best....Merkens, bars or chips?

What's your favorite topping?

How long do they usually last in the fridge?

Any other pointers?
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Old 10-31-2009, 09:33 PM   #2
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We have been making very good carmel apples lately and Honeycrisp apples, if available, are amazing. We have bought the grocery store carmel in the wrappers (have the kids unwrap). I usually double boiler the carmel and add water to make it soften faster and coat the apples. We have been buying the high grade dark chocolate bars from Trader Joes and they are really good. We melt and drizzle a good amount all over the apple. So good!

My husband thinks they would last 7 days (we usually don't give it that long) and I would say a little less for the best quality. Over time the seem to "sweat".

Good luck!
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Old 11-01-2009, 07:09 AM   #3
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We use

Granny smith, and also the bulk caramels.

My best tip though.. boil the apples for a few seconds before you dip them in candy. You need to get the wax off or it won't stick. I took 3 to a party last year and everyone went crazy. Very easy to do, and so impressive and yummy.
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Old 11-01-2009, 07:44 AM   #4
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Quote:
Originally Posted by zoemurr View Post
Granny smith, and also the bulk caramels.

My best tip though.. boil the apples for a few seconds before you dip them in candy. You need to get the wax off or it won't stick. I took 3 to a party last year and everyone went crazy. Very easy to do, and so impressive and yummy.
Seriously? Has that been my problem all along? I have tried to make caramel apples on two or three different occasions... every time with apples from the grocery store, not from the orchard. And EVERY TIME I have ended up with caramel-coated wax paper and no caramel on the apples! They start off looking great, but within a few minutes all of the caramel has slid off the apple onto the wax paper! It is SO frustrating. The first time I figured that it was because it was a really warm day.... but the next time I figured it was because I am "kitchen challenged". Do they really wax EVERY APPLE at the market??................P
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Old 11-01-2009, 07:47 AM   #5
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They probably do

Quote:
Originally Posted by pjlla View Post
Seriously? Has that been my problem all along? I have tried to make caramel apples on two or three different occasions... every time with apples from the grocery store, not from the orchard. And EVERY TIME I have ended up with caramel-coated wax paper and no caramel on the apples! They start off looking great, but within a few minutes all of the caramel has slid off the apple onto the wax paper! It is SO frustrating. The first time I figured that it was because it was a really warm day.... but the next time I figured it was because I am "kitchen challenged". Do they really wax EVERY APPLE at the market??................P
We were kinda disgusted when we noticed how much wax was coming off. Try this and I bed you'll have better luck.
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Old 11-01-2009, 12:48 PM   #6
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Thanks for the tips I would've never thought of the wax.
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Old 11-01-2009, 01:11 PM   #7
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They now have caramel "pellets" by the baking stuff - same Kraft caramel, with NO wrappers!!
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Old 11-01-2009, 02:48 PM   #8
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Wow, I learned two new tips here today; boil the apple for a couple seconds to remove the wax and that kraft makes carmel pellets, no unwrapping needed!
Thanks!
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Old 11-03-2009, 07:31 AM   #9
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If you don't buy unwaxed citrus fruit you need to do the same if you plan on using the zest for cooking. It won't hurt you not to, but its better to get rid of the wax if you can. Unwaxed fruit does tend to cost more - if you buy organic fruit is that unwaxed?
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Old 11-03-2009, 08:30 AM   #10
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If you use the chocolate candy melts or the bark in bricks the apples set up nicely and faster too. I have used the caramel pellets and they are terrific. I put a few in my brownies before baking, and sprinkle a few over apple crisp while still hot from the oven. yum-yum
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