Amazing Caramel Apple Cake Recipe - Food.com (2024)

FAQs

Why are my caramel apples too hard? ›

Cook it too long and you'll create caramel apples that are rock hard with a glass-like candy coating!

First, rinse and dry the apples. Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off. Pull out the apple's stem and insert a caramel apple stick.

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

Apples: Any type of apple will work, but I recommend a tart or mild apple like Granny smith, Fuji, Gala, or McIntosh. Toppings: Oreo Caramel Apple: Dip apple in caramel, and then roll gently in crushed Oreo crumbs. Or, allow caramel to set, then dip apple in melted milk or white chocolate and roll in crushed Oreos.

Can You Put Caramel Apples in the Fridge for Days or Weeks? We recommend refrigerating your Gourmet Caramel Apples as soon as you receive them. This is the best way to maintain their firmness and taste.

Peel, core and dice apple into bite sized (small) pieces. Place apple pieces in microwave safe dish and add 2 tablespoons water. Microwave apple on High 1-3 minutes. Check on it and stir every 20-30 seconds or so until it reaches desired tenderness.

Set the apples on the prepared baking sheet to harden. To speed up the process put the finished caramel apples in the refrigerator. Remove 30-60 minutes before serving so the caramel is soft.

Keep them cool

The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don't have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel.

The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).