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apples | pad patter 9.21.21

Candy apples vs caramel apples. Which do you choose?

  • candy apples

    Votes: 2 11.1%

  • caramel apples

    Votes: 16 88.9%
  • Total voters
    18
  • Poll closed .
Definitely the caramel apple! It's been decades since I had a candy apple and I don't think I'll ever eat one again. That candy coating is hardy and gets stuck in your teeth forever! Lol. Our Kilwin's (chocolate, ice cream and fudge type shop) makes the BEST caramel apples. They are huge, so you have to share, but they are tart apples, coated in thick caramel with chopped nuts and then drizzled in chocolate. SOOOOO good! I just slice off pieces around the outside and dole them out to the whole family. And now I want one. :giggle


ETA: Here's a picture

1400_X_1120__Apples_Turtle%20Apple.jpg
 
keepscrappin said:
homemade caramel sounds divine! i found an instant pot recipe using eagle brand sweet and condensed milk that I want to try. I got a 4 pack of eagle brand at sam's club the other day. :agree

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Oh my! That sounds heavenly! My Mom used to make homemade caramel on the stovetop from sweetened condensed milk. It took FOREVER, but was so worth it. She'd boil the milk in the can on low for hours and hours.
 
I planned on buying caramel apples at Giant Food last night, but they only had candy apples, "plain" caramel apples (no peanuts) and "turtle" apples. Guess I just need to a few apples and some caramel dipping sauce.

I also cut up caramel apples into slices to eat them ... less messy, lol!!!
 
Cherylndesigns said:
Problem is - I eat the caramel, then don't want the apple. :lol:lol:lol
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Yep! That's why I make my own! Eat all the caramel....

keepscrappin said:
homemade caramel sounds divine!
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It really is!
This is my favorite recipe because you can leave it as caramel sauce, or turn it into caramels, although I have a favorite caramel recipe too that's different.

1⁄2 pound butter
1 pound brown sugar
1 cans sweetened condensed milk
1 cup corn syrup
1 tablespoon vanilla

Melt butter. Add sugar, milk, and corn syrup. Bring to a boil then remove from heat. Add vanilla. When cool, pour into 10 half pint jars. Keep refrigerated.

For caramels, after adding vanilla heat to a rolling boil,then turn down to just above medium heat. Stir constantly for 12 minutes. Pour caramel over parchment in a cookie sheet. Cool in freezer. Place parchment on cutting board and using a pizza cutter, cut into 1" x 1/3" squares. Pull apart immediately.

Roll into wax paper, twisting the sides closed.

My favorite Caramels: here.

Of course, the problem with making it at home is you see how much sugar is in it!

Karen said:
Oh my! That sounds heavenly! My Mom used to make homemade caramel on the stovetop from sweetened condensed milk. It took FOREVER, but was so worth it. She'd boil the milk in the can on low for hours and hours.
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I've never done this because it scares me slightly. I've heard it's like the dulce de leche cans you can buy at the store. Have you tried those? Is it the same?
 
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