While candied apples were created in the early 1900s, caramel covered apples only began to gain popularity during the mid-1950s. Afresh apple is dipped in warmed liquid caramel by use of a flattened stick, inserted into the core. Toppings, such as nuts and sprinkles, can be added as an extra treat.apples are then cooled on a sheet of waxed paper, stick side up, to harden for one to two hours.
- Skill level:
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Things you need
- Waxed paper
- 1 tbsp.butter
- Small square of waxed paper
- Freshly dipped caramel apples
Place the waxed paper over the flat area where the apples will be cooled.
Place the butter on the middle of the waxed paper.
Smear the butter evenly over the waxed paper, using the smaller piece of waxed paper to move it around the large piece.
Place the freshly dipped caramel apples on the waxed paper, so they are spaced evenly without touching.
Cool the apples on the waxed paper for one to two hours.
Slowly peel the waxed paper from underneath the apples, from one edge to another.
Tips and warnings
- You can use 2 tbsp of vegetable oil or non-stick spray as a substitute for butter, though it will not have the same rich flavour.
- Always place an oil base or substance over the waxed paper to ensure the apples do not stick.
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