Once the caramel is smooth and melted, remove it from heat and dip the apple pops one by one, letting the excess caramel drip back off them into the pot. Using cold apples will allow the caramel to start setting as soon as you begin dipping! Also, drizzle the chocolate on top, that way if it cracks, it's all part of the decor. Then remove the apples from the solution, shake off any excess moisture, and place the apple slices in a baggie or container until you are ready to eat them. This should help keep the caramel sauce from sliding off the apples. Cut thick apple slices so that the stick stays secure. How do you keep caramel from sliding off apples? Place on a baking sheet lined with a Silicon Baking Mat to set. An easy to make Caramel Apple Slices recipe (on a stick). It’s best to make and eat them the same day. In the past, I have created a box where I placed the apple (still on a piece of the parchment paper, so it doesn't stick to the box) inside, and then placed it inside the cellophane bag. Cutting a few slices at a time will keep them looking fresh. Slice Apples away from the core into 1-inch slices. Using a metal teaspoon or melon baller, scoop out teaspoon round balls out of the apple. Place the dipped apples back onto the cookie sheet, and repeat. Caramel Apple Slices Wash the apples and slice into 1/2 to 3/4-inch thick slices.Place them in a large bowl with 1/4 cup of lemon juice. To dip the apples in the caramel, first, allow the caramel to cool to 180˚F – 190˚F and then work quickly. Cut through the toppings first and then the apples. NOTE: You can also use an apple slicer to perfectly cut the whole thing in one press! Allow some of the Dark Chocolate Melting Wafers to drip off of the apple slice and onto the stick. My caramel would always slide off the apples and leave more on the plate than on my apple. The apple slices need to be very dry. The simple solution is to make caramel apple slices instead. Microwave in 30-second increments, stirring between each one until microwave-safe (see note). Then put them on a greased sheet of parchment… 2. This step will help to make sure the caramel does not slide off the apples. 2. Step 9 Push down on firmly on the apple slicer with both hands to cut through the apple. Repeat until all the slices are coated in caramel… 4. (This will keep the apple slices fresh) To my delight, I eventually stumbled across another recipe and after a few changes + tricks, it all came together and made all … Place them on a parchment lined baking sheet. Continue this process until all of your apples are covered in chocolate & have hardened. If in doubt, decorate your apples. Another consideration is the temperature of the caramel. Make sure to pat down each apple slice really well with a towel to soak up any extra apple juice. 5. It seals the apple where the stick is inserted. A firm apple such as Granny Smith is your best bet, leave the skin on and poke the stick in the skin part like a kabob. That said, you still want sliced apples to look as fresh and crisp as possible, whether you're packing them for school … Squeeze the juice from the lemon onto the apples and allow to set. Use a paper towel to pat each dry of apple juice or water before beginning to cover them with caramel. 4. Slice the apple about 1 inch from the middle. Approximately 1/2 – 3/4 inch thick works great. That will help keep the toppings from popping off the apple. The wax on the outside of apples can often interfere with the caramel staying on the apple. -Cut apple in half -Scoop out the middle - squeeze a little lemon juice on them to prevent browning -Make the Caramel Sauce - (your favorite recipe - I just like to melt the candy ones) -Before you pour the caramel into the apple, make sure you wipe out the apple with a paper towel - if the apple is too wet the caramel won't stick. While you can leave your apples in the fridge for longer, try for a minimum of a half-hour. In a small saucepan over low heat, slowly melt the caramels and water stirring constantly until smooth. Pat them dry with a towel and insert your lollipop stick. The cooler temperature will help thicken the caramel so it … You will find pointers on the best way to keep the yummy gooey goodness from sliding off. If using store-bought apples, the wax applied to them may keep the caramel from … A perfect Fall or Halloween dessert! (This will keep them from turning brown right away.) When it’s time to eat your apple, we prefer to cut the apples off the stick. Plus no messy face! Use a spoon to gently toss them around and coat each side with lemon juice. Stand your apple straight up on a cutting board. If you heat the caramel too hot, it will start to loose … You can add lemon juice to prevent browning if you want, but you're just gonna put caramel in there so I didn't see a point. Continue coating the apple with the caramel, try not to scrape the apple with the spoon, just let the caramel and gravity smooth it out! Cover each apple slice in melted chocolate & place on a piece of wax paper to … Let the apple slices soak in the solution for about 5 minutes. First wash & slice your apples, remove the seeds, insert the stick at the bottom, & pat the apple slices dry. So if you want to make more (or less), you can adjust your apple:chocolate ratio based on what we used. If they’re coated in nuts, chocolate, etc., they won’t stick together and can be packaged individually. After a few hours, the caramel begins to slip off the apples. Then drizzle the caramel & other toppings on top of your apple slices. Homemade caramel apples are seriously easy to … (Not that that would stop me from eating them…and scraping all that caramel off the plate, lol.) What kind of caramel are you using, if there is a lot of butter in it it's not meant to cover apples. The apple slices should stay fresher looking with only a little browning for several hours. 3. Turn the apple 180 degrees and slice again. Let harden & enjoy! This natural process doesn't affect the flavor of the apple, unless they have been sitting out for a very long time. You can prevent the caramel/chocolate from pooling at the bottom of the apple (as shown in picture). To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Keep your apples in the fridge for thirty minutes before dipping. 1. How to Keep the Caramel from Sliding Off Apples. This may take a few minutes. Combine caramels and cream in a microwave-safe bowl. Heat your caramel carefully. A thick slice of apple covered in chocolate and drizzled with caramel and butterscotch. Just hold it by the stick, and cut around it making a square, and then cut the chunks into slices. Make sure to dip apples in water and swirl to melt and remove any wax. Use cold apples for dipping to keep the caramel from sliding off. If it’s too cool it becomes too thick and will slide off the apples. Are these a gift? Cold apples can also keep that caramel from sliding, so consider popping the apples in the refrigerator for a few minutes until cold to the touch. Just cut up an apple into slices, toss the slices with lemon juice, insert sticks and submerge in caramel sauce. Allow to cool for about 10-15 minutes. Place a cooled caramel apple on a cutting board and position the apple slicer over the apple so the the craft stick is in the center hole of the apple slicer. Using a paper towel, wipe your apples down, … Fresh scoops of tart apples dipped in warm caramel then rolled in candy, sprinkles, or cookies and served on a stick. 2 lbs of chocolate would be more than enough for 4-5 apples cut up to dip. Keep apples fresh longer by dipping the caramel to coat the entire apple, including about 1/4″ of the stick. Slice the two remaining sides. Cover each apple slice in melted chocolate & place on a piece of wax paper to dry. Dip the slices into the caramel, letting the excess drip off. Cut each larger piece diagonally to form multiple beautiful slices. Wipe with towel to dry and remove any remaining wax. Caramel Apple Slices. We used four green apples and we were able to get 16 apple slices and eight wedges to dip. For the apples, we cut the apple … If you don’t have a melon baller or sticks, caramel apple slices are just as delicious. Melt your chocolate according to the package directions. Caramel Apple Slices Ingredients: Apples White or Wooden Lollipop Sticks Melting Chocolate Caramel Toppings - optional. Discard the core with the craft stick and serve the apple slices neatly arranged on a plate. Insert the candy sticks in the top and blot with a paper towel to remove excess moisture.Set aside. Who would've thought of that, what a great tip! 5. Wash apples and slice them into ½ - ¾ inch thick slices. 3. For these caramel apple slices, cut an apple in half and scoop out a little of the center. It’s best preparing the apples the morning you plan to serve, and keep them fresh in the refrigerator until it’s time to put them out. With a spoon in one hand and the apple on a skewer in the other start to lift the caramel onto the apple while turning the apple at the same time. 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