Fancy Candy Apples

[pammy]

Has anyone seen the gorgeous candy apples that have been around during the holidays (Christmas, Easter) for the last couple of years? My mom bought them from QVC last Easter, and they were incredible (and incredibly expensive, I think she got a box of 4 for $19.99). I also saw them in a cookery (I think Chef's Outlet or something) catalog that I got in the mail this week. Just wondering if anyone had advice on how to duplicate them. I thought they would make great holiday food gifts, and I'm thinking about tinkering with them in the next few weeks to see what I can come up with. But, of course, I wanted to hear from any voices of experience out there, and no, I haven't done a search elsewhere on the internet for recipes/instructions yet - I usually come here first for any food related queries:D. So, what type of apple would you use? The layers of candy are quite thick, what type of caramel of chocolate would work the best? Any suggestions/ideas welcome!

[funnybone]

I've seen those apples at QVC - don't forget to add the shipping.

We used to make caramel apples when we were kids using plain old Kraft Caramels - I think there would be a recipe on their site, but I don't think much else went in there other than the caramels. I guess you could also dip the apples in chocolate too. As for the type of apple, I would use any apple that you like to eat. Your favorite apple will only make it taste better.

If I come across any recipes, I will post them.

[funnybone]

Here's a link from Bon Appetit - I remember seeing the heading earlier.

http://eat.epicurious.com/bonappetit/cooking_class/?/bonappetit/cooking_class/apples.html

http://content-epi.live.advance.net/images/bonappetit/cooking_class/apple.jpg

[ErinM]

This reminds me...for those of you who have a "Rocky Mountain Chocolate Factory" store near you, they make the best candy/carmel apples in a variety of different flavors! They are big, but OH SO GOOD! Last time I had one, it was Peanut Butter Toffee. :eek:

[funnybone]

Here's a link to a site that sells the apples. It can give you ideas of what to make:

http://www.candysapples.com/


And here are some from www.bhg.com

http://www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=25171
http://www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=18023

[pammy]

Well, thank you, funnybones/Erika!

[funnybone]

You're welcome, pammy! If you do make any, please post what made. :D

[funnybone]

I thought of this thread when I came across this in Canadian Living:

http://www.mochasofa.ca/food/program/articles/images/feature01october22a.jpg

Crackling Candy Apples
By The Canadian Living Test Kitchen

Open your mouth wide. Crunch through the crackling neon red candy-apple coating into the juicy whiteness of freshly picked fruit. Making your own candy apples is a great way to celebrate all that’s unforgettable about a Canadian fall – not to mention starting a terrific new family tradition as you follow our easy step-by-step instructions.

Makes 8 servings

8 small red apples
2 cups granulated sugar
1 cup water
1/2 cup corn syrup
1/4 tsp red food colouring

1. Remove stem from each apple; insert wooden stir stick for holding in the centre of stem end. Set aside. Grease baking sheet; set aside.

2. In 12-cup (3 L) heavy-bottomed saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush dipped in hot water to prevent crystallization.

3. Boil, brushing down side occasionally but not stirring, for 15 to 25 minutes or until at soft-crack stage of 290ûF (143ûC) on candy thermometer, or until 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads.

4. Remove syrup from heat; very quickly stir in red food colouring. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops.

5. Holding each apple by wooden stick and tilting saucepan, swirl each apple in candy syrup until well coated all over.

6. Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened.



Tips for maximizing taste

Choose the reddest small apples available in your area. McIntosh, Spartan and Cortland apples are excellent.

Watch the boiling sugar mixture carefully, because the temperature rises quickly near the end of the cooking process and the mixture burns easily; plunging the pan into ice water stops the cooking and prevents burning. Wear rubber gloves when swirling the apples to avoid sugar burns.

Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature.

[Karen M]

I saw a kit for Mrs. Prindible's (sp?) apples at Costco this weekend. It was $9.99, not sure how many they made though. Maybe you could check that out too.

[ReneeV]

Hi Pammy,

Those QVC apples look delicious and let me tell you, they're not that difficult to make. They just require patience and time. (As you all probably know by now, I do a little professional confectionary work on the side.)

I agree with Funnybone, any apple that you enjoy is a good choice! Traitionally, a crisp, tart apple such as a McIntosh or Jonathan is used for candying because it makes a nice contrast with the sweet coating. However, anything goes. One thing I noticed, is that they use very large apples. Traditional caramel/candy apples, use apples on the small size. This large apple adds to the overall impressivness of the treat. Here are some ideas for getting good results.

1.Get good, strong sticks to put inside apples. The flimsy popsicle-type sticks don't work as well as a sharpened 1/8" dowl. These can be purchased at craft stores. Make sure the apples are clean and dry. Place the stick through the core of the apple.

2. If you want to coat the apple in caramel first, DON'T dilute the caramel in any way. Just use good ol' Kraft or Brachs caramel squares, melted. A lot of recipes will tell you to add cream. Although this is a good tip if you want a thin coating and intend to eat the apple quickly, it will not work for apples you want to keep or cover with additional toppings. The reason is that the thinned caramel is softer and will "slip" off the apple as the weight of the additonal coverings are added. Full strength caramel will give a good thick, sticky covering, that hardens up nicely. (Besides, this is supposed to be a decadent treat, so why not have a thick coating of caramel, right?)

3. Next are the chocolate layer(s). Those apples are definitely double or maybe even tripple dipped in chocolate. That thick coating cannot be achieved in one dip. After the caramel has hardened, you can dip the apple in the same chocolate such as milk chocolate, 2 or more times. Or for more fun, you can do a dip in white chocolate, a dip in milk chocolate and/or a dip in dark chocolate. You must allow the chocolate to at least semi-harden between dippings.

If you use real chocolate, it must be tempered or it will not harden properly. If you want to go the easier route, get chocolate confectionary coating at a cake or craft supply store. I recommend Merkens brand. It tastes the best, IMHO. In the case of coated apples, I think confectionary coating works great! You have so many other flavors and textures going on, you don't really need pure chocolate to get the desired effect. IF you're up for tempering, more power to you! (A long time ago, I wrote an explanation of the process on the board. IF you're interested, maybe you can find it in a search.) Another advantage of using confectionary coating, is that it comes in a wide range of colors. You can add some festive details to your apples by drizzling the final product with colored coating.

A couple of dipping pointers. It's best to use a narrow, tall bowl. It's easier to coat the apple that way. Plus you don't need as much chocolate in order to submerge the apple. I use a pyrex 2 cup measurer. It works great. Also, make sure your chocolate/coating isn't too hot, 85 to 90 degrees is perfect. (That feels tepid to the touch). Otherwise your caramel will start to melt and not enough coating will adhere to the apples.

3. After the last dipping while the chocolate/coating is still wet, roll the apple in whatever topping you like, such as chopped nuts, sprinkles, mini chocolate chips, mini M&Ms or mini marshmallows. Use your imagination. If you really want to gild the lily, you can drizzle a contrasting color of chocolate/coating over the finished apples. If you use a large apple to start with, these multiple coatings and toppings will make a gigantic apple. Really impressive.

4. Finally, one of the best things about these apples is the presentation. If you are planning on giving them as a gift, buy some nice cellophane wrapping, the type used in gift baskets, cut off a large square, place the apple in the center of the square, pull up the 4 corners around the stick and tie with colorful ribbon. Fluff or "plume" the corners/excess cellophane above the tie and curl the ribbon. Viola! A gourmet treat made in your own kitchen.

Sorry this is so long. Hope it helps. Enjoy your apple making.

Renée

[ErinM]

Also check out foodtv.com (http://www.foodtv.com) Since they are doing "Sweets and Treats" there have been a lot of apple recipes and information.

[yomomma]

Just wanted to thank those that contributed to this thread. I've been searching (everywhere but on CL) on info on how to do these apples. ReneeV your detailed description was very helpful. I'm wondering if the chocolate coating chips/breaks off when bit or cut into or is it somewhat soft?

[yomomma]

:eek: Ha! I just wanted to tell about my experience w/ the recipe from epicurious.com...marvelous, wonderful caramel, but when I went to take the carameled apples off the plate...the apple came out but left the caramel jacket behind! My kids had great fun w/ it! I guess next time I'll use super glue to keep the caramel on the apple!!;)

[JHolcomb]

OK, I have a question. Renee, maybe you know.

Now, I've tried making caramel apples twice. Once I made my own caramel from a caramel apple recipe out of Better Homes and Gardens. Caramel slid right off. Figured I hadn't let it get to the right stage, and decided to try again using commerical caramels. Same thing happened (did not add cream).

My question: Can the wax on an apple cause the sliding problem I've been having? I could swear that I've seen something to that effect somewhere, but can't remember where, and since you didn't mention it, I'm wondering if I dreamt that one up myself. Any thoughts?

[lonetree1353]

I don't have a recipe to offer but this thread reminds me of the huge caramel apples that Rosie O'Donnell used to have on her show sometimes. Boy did those look good.

[mbrogier]

I did candy and taffy apples last year. I used my LeCreuset dutch oven--the gooey mixtures cleaned out suprisingly well! My candy mixture contained cinnamon candies that melted for a bit of flavor...cheaper than locating flavoring oils. The taffy apples are very gooey like caramels but is made from brown sugar and sweetened condensed milk. It coats very well and thick. I cut twig sticks from my crab apple tree in my yard. I used parchment paper and my silpat to put the apples on after dipping so they wouldn't stick.

I need to located my recipe from last year, but I will post if anyone is interested.

[Tess]

I found this online at a site called ROP Recipes:

Chocolate Caramel Apples - A great gift or holiday treat
By Mae Schoenig

12 largest Fuji apples, washed and dried
2 # caramel, melted
1.5# semisweet chocolate, melted
Almonds, small chopped bits, toast for more flavor

Melt the caramel in a double boiler until smooth. Let cool slightly. Depending on the size/weight of the apple, insert a stick (skewer, lollipop stick, chopstick, fondue fork) into the apple core area. Dip the apple into the caramel until caramel covers most of the apple exterior. Let excess caramel run off by rotating the apple sideways (balance the stick off the lip of the pot as you twirl). Place on wax paper overnight or until caramel hardens.

The next day, melt the chocolate and quickly dip the caramel-coated apple into the chocolate. Caramel must be firm to touch. Otherwise, the chocolate will melt it. Place into a pie ti with chopped almonds. Roll the apple side into the almonds. Place on wax paper and chill.

To wrap as gift, place into clear cellophane wrap and tie with decorative bow.

Cut up apple into 12 slices. For a party of 20 or more, 2 apples suffice. They are especially ideal during the holiday season if you have many parties to go to. Make a dozen apples for your Xmas stock. Grab an apple, slice it up and go.

For individual eating, just slice what you need, cover the cut surface with plastic wrap and refrigerate. Cut up apple can last up to 2-3 weeks after opening.

Very economic; for the price of one giant commercial chocolate caramel apple, you can make 12. Pass it around and make more people happy.

Catalinacandy.com has some interesting flavors worth copying too.(no recipes though) Tess

[Linda in MO]

Originally posted by mbrogier
I did candy and taffy apples last year. I used my LeCreuset dutch oven--the gooey mixtures cleaned out suprisingly well! My candy mixture contained cinnamon candies that melted for a bit of flavor...cheaper than locating flavoring oils. The taffy apples are very gooey like caramels but is made from brown sugar and sweetened condensed milk. It coats very well and thick. I cut twig sticks from my crab apple tree in my yard. I used parchment paper and my silpat to put the apples on after dipping so they wouldn't stick.

I need to located my recipe from last year, but I will post if anyone is interested.

Interested!! Thanks! :)

[ReneeV]

Hmmm, that's a good question about the wax. It does make sense. I wonder if apples from a farmer's market or road side stand would work better? I've never had the problem of the coating coming off the apple before it was cut. Sometimes it comes apart from the apple when you're slicing it.

Maybe you'd have better luck coating the apple with chocoate first, then caramel then chocolate again. I've done just chocolate apples many times that that sticks very well to the apple.

Thanks for reminding about this thread. These would be fun to make for my son's kindergarten class.

Renée

[Chocolate Rose]

A few years ago on the Rosie show (OK, I admit that I did watch it sometimes:D ) Rosie used to talk about these amazing incredible chocolate caramel covered apples. She'd cut into them and describe them and the whole bit. Even though I don't usually like that kind of stuff my mouth would water and it got me drooling. On one show, she finally had someone show how to make them. I immediately went to her website and got the recipe. Now, I don't care for candy or caramel apples but my dd and I made these and LOVED them!! We've made them several times.:eek: I always have Fuji apples in the house and that's what we use. We've even made small batches of just one or two apples at a time.


* Exported from MasterCook *

Chocolate Covered Caramel Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces Brachs MilkMaid Caramels
24 ounces chocolate Chips
24 ounces raw almonds
3 tablespoons light corn syrup
3 tablespoons vanilla
6 Fuji Apples (aver. weight 8 oz. ea.)
Parchment paper

Toast almonds: Preheat oven to 375 degrees. Pour raw almonds onto dry cookie sheet, distributing them evenly. Toast in oven for 15 minutes, turning them at 5-minute intervals. The skins will be golden brown and beginning to crack open. Remove from oven and let cool to room temperature. When cool, pour 1/2-cup increments into food processor assembled with chopping blade. Pulse food processor in 2-second intervals, only enough to break the almonds into chunks. Pour each batch onto 9 x 13-cake pan until all almonds are chopped. Make a 3-inch wide well in the center of the almonds and set aside.
Prepare apples and utensils: Wash and dry apples and set aside. Line clean flat baking sheet with parchment paper.
Prepare Caramel: Remove cellophane wrappers from caramels and place caramels in 1 1/2-quart glass bowl. Pour corn syrup and vanilla over caramels and place bowl in microwave. On full power, microwave caramels for 4-5 minutes stirring at 1-minute intervals. ****Important: even though it will appear like the caramels are just being moved around in the bowl for the first 2 minutes, it is important to do so to distribute the heat evenly. Continue stirring until the corn syrup and vanilla are incorporated into the caramel and mixture is completely smooth.
Dip Apples: Place one apple in center of hot caramel. Using sturdy serving spoon, draw caramel up sides of apple. Being careful to leave apple top exposed. Lifting the apple from bowl with spoon, press index finger on exposed apple top to guide apple onto lined baking sheet. Continue with remaining apples, spacing them 2 inches apart from each other on baking sheet. Let caramel cool completely before dipping into chocolate. To test caramel, the apples will immediately release from paper if given a quick tug. If caramel stays adhered to paper let cool further until they immediately release.
Temper Chocolate: Open two 12-ounce bags of chocolate chips. Reserve 2/3 cup and set aside. Pour remaining chocolate chips into 1 1/2-quart glass bowl. Set microwave at 50% power and microwave chocolate chips for 4 minutes stirring at 1-minute intervals. Allow temperature to reach 101 degrees - 106 degrees. Pour reserved chocolate chips in melted chocolate and stir until all chips are melted completely and temperature is 89 degrees - 90 degrees.
Assemble Apples: Pour tempered chocolate into center of 9 x 13 baking pan. Place one carameled apple in center of melted chocolate. Using a clean dry spatula, draw chocolate up on sides of apple covering caramel. Slide slotted pancake turner underneath the apple and lift to edge of pan. Gently tap the bottom of turner to allow excess chocolate to drain into pan. Transfer chocolate covered apple to well in almonds and gently press almonds with your hands into chocolate. Continue with remaining apples. Place pan of chocolate covered caramel apples in the refrigerator for 15 minutes, until chocolate has set.

[Linda in MO]

Those look great CR, but do you really use a pound and a half of chopped almonds for 6 apples?! :eek:

[Chocolate Rose]

Linda, that's what the recipe called for. We always leave the almonds off. It does sound like a lot, but I don't know. They had those apples pretty densely covered with the nuts.