Here are some things I've learned while making these caramel apples. 1. If the caramel is not sticking properly, you need to heat caramel up again to 248. The caramel will stick perfectly until it starts to cool then the butter separates and it will not stick. It really is useful working with a candy thermometer because you can monitor the temperature closely. With one of the batches I overheated the caramel when reheating and it turned into hard toffee. 2. Placing apples in the boiling water made them seep juice, will try them without following that step the next time. I had many extra apples and kept them near a cool door, that made the caramel hard but once it was placed in a warm room they started to soften again. Definitely worth trying, flavor is far superior compared to store purchased caramels. Also, it is useful to have a helper hold dipped apples upright to cool a moment before placing on parchment otherwise you will have the hot caramel puddle.
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Here are some things I've learned while making these caramel apples. 1. If the caramel is not...