Crock Pot Caramel Apple Rolls Recipe (2024)

FAQs

Why are my caramel apples too hard? ›

You've got to cook it long enough to get a nice thick caramel covering and not have it sag off the apple. However you cook it too long and it won't go on smooth, or it will dry too hard to eat!

The Nutritional Benefits

The apple you are eating provides numerous healthy benefits you won't get from other sweet treats like candy and cookies. In addition, caramel apples offer protein, antioxidant phytonutrients, and dietary fiber. The average caramel apple has 160 calories and about 28 grams of sugar.

Once set, you can wrap the caramel apples in cellophane for travel or gifting. Stand the apples in these adorable cellophane bags, then wrap the cellophane around the stick with a cute ribbon. Sweetest homemade gift around.

The wax coating that covers most apples will prevent the caramel from adhering to the apple, and the caramel will slide right off. Insert a popsicle stick into each apple, then bring a large pot of water to a boil (the water should be high enough in the pot to submerge an apple).

The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

For dipping in caramel, we recommend the ever-loved Granny Smith, which offers the right amount of tartness to offset the sweetness of caramel hausarbeit schreiben lassen kosten. New, up-and-coming apples for making caramel apples include: Pink Lady, Honeycrisp, and SweeTango^®.

How long are Caramel Apples good for in the fridge? When chilled, our Caramel Apples will be delicious for up to three weeks. Whenever you want to enjoy one, simply remove it from the fridge and let it return to room temperature before slicing and serving.

Caramel is also made from sugar but with the addition of butter and cream, which creates a soft, chewy coating around the apple that doesn't harden. A lot easier to bite for little teeth (or old!). Toffee, on the other hand, is predominantly made with sugar which results in a hard crack coating around the apple.

Place your knife about an inch from the stick and slice down through the caramel apple. You should have a nice round slice, and the seeds from the core should still be on the stick portion. Repeat your first slice on the opposite side of the caramel apple, placing the knife about an inch from the stick.

How do you wash apples before making caramel apples? ›

Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.

However, if you can't finish your caramel apples before they expire, freezing is one option to ensure they aren't wasted. To freeze caramel apples, ensure there's as little air exposure as possible by placing each apple in a plastic bag with the air squeezed out before putting them in an airtight container.

A 5-pound loaf of Peter's caramel will make about 20-24 medium-sized caramel apples. The exact number will depend on the size of the apples and how thickly they are coated with caramel.

A tart Granny Smith apple is a good choice and is the standard for many caramel apple makers. It definitely counters the sweetness of the topping, but it can be a little too sour. I find that the best apple for making caramel apples are the same ones that make great apple pie, sweet-tart and firm.

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.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.

If you don't have access to a secondary fridge, though, just keep your apples in the crisper drawer without any other produce (as they emit ethylene, other fruits and vegetables will spoil faster), and keep the fridge as low as you can without freezing everything else in there.

If the caramel forms a pliable soft ball, for instance, it's around 240°F. If it forms a hard ball, it's between 250°F to 260°F, etc. Sometimes recipes will even use the descriptors below to specify the stage your caramel should be cooked to. Hard toffee, brittle, etc.