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「Recima's Baking Blog Chapter 6: Caramel Apples」

Recima!!XYfmLdml0o
Worm Apple.jpg
Welcome to Chapter 6 of the blog!
For today we’re making our second recipe that goes on a stick: Caramel Apples! Like last week’s recipe, you have a lot of freedom with how you coat or decorate your Apples! This is also the first recipe that isn’t, strictly speaking, “baked” but I won’t be taking any questions on that. Without further ado, let’s begin!

Servings: 8
Prep time: 15 minutes
Cooking time: 30 minutes
Cooling time: 90 minutes

Ingredients:
<Caramel:
>2 Cups of Brown Sugar
>1 Can (14 ounces) of Sweetened Condensed Milk
>1 Cup of Corn Syrup
>1 Cup (2 sticks) of Butter
>2 Teaspoons of Vanilla Extract

<Other
>8 Apples
>8 Candy Apple Sticks (Or similar instruments)
>Any Toppings you’d like to add

Baking Tools Needed:
>Stove
>Refrigerator
>Wooden Spoon
>Large Saucepan
>Slotted Spoon
>Candy Thermometer (or similar tool, I used an Infrared Thermometer)
>Mallet (Recommended for easily inserting sticks into apples)
>Small Bowls for toppings
>Baking Sheet + Parchment Paper
>Measuring Cups
>Can Opener
>Large Knife

cont.
Recima!!XYfmLdml0o
Apples & Sticks.jpg
Directions:

>Fill Saucepan with Water and bring to a boil
>Dip each Apple into Boiling Water for a few seconds with Slotted Spoon, and then remove from Water
>Use a paper towel to remove any wax that peels from the Apples
>Set Apples aside and let them cool for 30 minutes. Empty Saucepan of Water
>When Apples have cooled, insert Sticks into the center of each one (I used a mallet to assist in this process, but you might not need it)
>In Saucepot, stir all “Caramel” Ingredients except the Vanilla together, on a medium-high heat (Have your vanilla pre-measured and set in a small bowl before this, as you won’t have time to measure later)
>At this point you should be constantly mixing the Caramel with the Wooden Spoon
>Once the Caramel starts to boil, keep mixing but lower your stove heat to medium
>Keep mixing until the temperature of the Caramel reaches around 245 degrees Fahrenheit or 120 degrees Celsius. Measure this with a Candy Thermometer or similar tool (I used one of those IR Thermometers that exploded in popularity during the 2020 pandemic)
>Once the goal temperature is reached, turn off the heat and mix in the Vanilla, still stirring for a couple of seconds
<CAUTION: The Caramel is super hot right now, be very careful when handling
>Dip each Apple into the Caramel and coat them as well as you can. Sprinkle whatever toppings desired
>Set Apples on a Baking Sheet with Parchment paper to let them cool, for around an hour
>When cutting the Caramel Apples, cut them in a shape, with the stick and core in the middle
>Enjoy!

Storage: A couple of days, best if refrigerated.

Thank you for reading my Baking Blog! Next week we’ll have our first “non-dessert” recipe, and I think that you’ll all like it! Remember to share what you’ve recently cooked or baked in the comments and share any pictures if you have them!

See you next time!
-Recima
Recima!!XYfmLdml0o
Assorted Apples.jpg
I used a couple of different toppings for each apple. These included butterscotch chips, peanut butter chips, M&Ms, mini marshmallows, grahm cracker crumbs, and gummy worms
Recima!!XYfmLdml0o
Assorted Slices.jpg
Remember that you can post your own culinary creations too! I'd love to see them!
>>32217
Recima!!XYfmLdml0o
>>30949
Looks pretty good!
Recima!!XYfmLdml0o
>>30949
I also just realized that this is the first submitted picture of food on here (not made by me) so thank's for helping out! I hope that the precedent you've set encourages more people to participate
Recima!!XYfmLdml0o
>>32183
Not today, Nuke-worm!
Recima!!XYfmLdml0o
>>32217
Ooh, that looks tasty!
Recima!!XYfmLdml0o
>>32337
no offense intended, but is there a reason why you wanted to bump this thread? I'm fairly certain that it won't be archived even if its left alone for months. Are you trying to promote the recipe, or just get more people to share their food?
>>32339
Recima!!XYfmLdml0o
>>32339
well okay
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