Caramel apples are one of my favorite things! We use them for wedding favors, fall parties or at home with all the kids! Their is nothing better than a caramel apple bar with a pumpkin decorating party.Print
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 6-18
- Category: baking
- Method: candy
- Cuisine: American
Ingredients6 Large or 12 small apples or 16 mini apples2 cups heavy cream2 cups sugar1/4 cup unsalted butter1/2 cup corn syrup (clear one)Sticks
InstructionsWash apples,take out stems and place sticks. Place cream,butter,sugar, and corn syrup in a heavy bottom saucepan. Bring to a boil use a larger pot rather than a smaller one on medium heat boil until candy thermometer reaches 245 10-12 minutes. Shock in ice water and dip apples. When your dipping the apples if the caramel is still to hot it will not coat properly, and cook them we don’t want that! Place apples on parchment paper. at this time if you want to roll them in nuts, or sprinkes you would want to do that before they dry.
Thoughts about candy apples? I think apples are beautiful, Normally I do not use the red food color although traditional I think a clear candy shell allows the apple to be itself! I also do not use the cinnamon but there is nothing wrong with that either, If using cinnamon I would suggest using a cinnamon jolly rancher just throw it in with your ingredients. Also recommend just literally for 15 seconds boil a pan of water and dip your apples to remove the wax, Make sure they are completely dry before you dip them in the candy.Print
Candy Apples an all time favorite.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 1x
- Category: candy
- Method: hard candy
- Cuisine: baking
6–8 Pink Lady, Gala, or McIntosh Apples
2 cups granulated
1 1/3 cups light corn syrup
2/3 cup water
Special Equipment: 6 apple sticks
Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the stick into each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F hard crack, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. food coloring, and optional jolly rancher stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.
We use this recipie for mini desserts as well. You can get small apples in diffrent varities depending on where you live and the time of year. I personally like mini lady apples.
Keywords: candy apples
I know it can very difficult to find tasty goodies for those who are gluten free. Here is a very good recipe for any occasion Gluten-Free Sugar Cookies! Happy Baking!Print
Gluten-Free Sugar Cookies
A delicious, edible gluten free cookie.
- Prep Time: 15
- Cook Time: 11
- Total Time: 26 minutes
- Yield: 1 dozen 1x
- Category: recipe
- Method: baking
3 cups powdered sugar
2 cups granulated sugar
2 cups butter
1 Tbsp salt
1/4 cup vanilla
1 cup amaranth flour
2 cups potato starch
2 cups sweet rice flour
4 cups brown rice flour
2 Tbsp xanthan gum
3 Tbsp baking powder
Preheat oven to 325. Mix together the flours, starch, xanthan gum and baking powder with a whisk until well-combined. Set aside. Cream together the sugars, butter, eggs, vanilla and salt. Add flour mixture, about 1/4 at a time, stirring with a wooden spoon. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle. Or, put the dough on a non-stick surface (like a silicone mat or a marble slab), and knead it on there. The mixture will have the consistency of Play-Dough, but not too soft. If it is too dry, add a Tbsp of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist.
Roll out your cookies and cut them unto your shapes.Brush with egg and sprinkle with colored sugars.Or you can bake them plain and frost and decorate them.
you can make a orange or lemon sugar to put on them by using fresh zest with regular or crystal sugar.
Keywords: gluten free
This is such an amazing Flan recipie you can also bake it in an 8 inch round cake pan if you would like to serve it as a whole dessert!Print
This is an amazing pumpkin flan recipe, A perfect ending to a crisp fall night.
- Prep Time: 45 min
- Cook Time: 35 min
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: desserts
- Method: baking
- Cuisine: Mexican
FOR THE CARAMEL SAUCE:
1 cup Sugar
1/4 teaspoon Lemon Or Lime Juice
2 Tablespoons Light Corn Syrup
1/3 cup Water
FOR THE FLAN:
1 can (12 Fl Oz) Evaporated Milk
1 can (14 Oz) Sweetened Condensed Milk
1/2 cup Pumpkin Puree
1/4 tsp Cinnamon
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger Or Grated Fresh Ginger
1/2 tsp vanilla bean
3 whole Eggs
2 whole Egg Yolks
FOR THE CARAMEL:
Have six individual-sized 1-cup ramekins, You won’t have time to get them out once the caramel is done.
Put the caramel ingredients in a cool sauce pan. Put the pan over medium-high heat and let it start heating up. DO NOT STIR. Let everything dissolve together and begin to simmer. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water.
While sauce is heating up, occasionally pick it up and gently swirl it around to lightly mix it. In about 8 to 10 minutes, it will start turning color. Once it has a dark, rich amber color, take it off heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of each ramekin. Evenly divide the caramel among the ramekins. Set aside to cool and harden.
Meanwhile, remove all oven racks except for the lowest one. Preheat oven to 350 degrees.Boil water, and line a roasting pan large enough to hold your ramekins.
FOR THE FLAN:
In a medium-sized bowl, crack 3 eggs and add 2 more egg yolks. Gently whisk to break down eggs completely, being careful not to create air bubbles. Mix in the rest of the evaporated milk. Skim off any remaining bubbles from the blender mixture and add that in.
Now that everything is in one bowl, pour the flan mixture through a strainer or sieve and into a separate, empty bowl. Again, be careful when pouring to avoid creating bubbles. Repeat, this time straining back into the original bowl. Continue straining the liquid 3 or 4 times to get it smooth.
Carefully pour the mixture into the ramekins (make sure caramel has hardened), about 1/2 to 2/3 full. Place the roasting pan in the preheated oven and position ramekins inside the pan. Cover pan tightly with foil, then pour hot water into the pan to about halfway up the height of the ramekins. Cook flan in the water bath for about 35 minutes, or until only slightly jiggly.
Cool ramekins on a cooling rack, then transfer to the refrigerator for at least 2 hours to cool completely. This will keep in the ramekins, refrigerated, for up to 2 days.
To serve, run a thin knife around the edges and invert the ramekin onto a serving dish. Make sure the dish has room to hold the caramel.
Difference Between a Jiggle and a Wiggle
The center of the flan should “jiggle like Jello, not wiggle like a wave.” Meaning, when you nudge your pumpkin flan it should be firmer around the edges, but still jiggle in the center.
Keywords: fall, desserts, flan,
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