Time 45m Yield 5-6 serving(s) Number Of Ingredients 4 Steps:
Wash apples, and allow to completely dry and come to room temperature. Place buttered wax paper or release foil on a cookie sheet. Push sticks into the top of the apples. Have toppings in a small bowl nearby. Place caramels into a microwave safe or heat safe deep bowl and microwave for two minutes on high. Stir caramels if you are able. Be careful as the bowl will be really hot. Continue heating caramels on high in 1-minute intervals, always stirring, until mixture becomes very smooth and fluid. Quickly dip a couple of apples, swirling them to coat everywhere. Hold apples over the bowl and allow to drain, and slide the bottoms of the apples against the top of the bowl to scrape off excess caramel. If you like the toppings on the apples, press the apples lightly into the bowl of toppings. Place dipped apples on the cookie sheet. Check the condition of the caramel and if it is thickening, go ahead and heat it for another minute and stir. Don’t worry if you need to reheat often, as it’s ok. Continue dipping apples and reheating as necessary. If you have leftover caramel, pour it onto a heavily buttered cookie sheet and allow to cool and set, then roll it up and place in a ziplock bag to use later. You can chill apples to get them to set, or just let them sit in the pan to cool off. Place in cupcake liners before serving, and use within 1-2 days.
Time 25m Yield 6 Number Of Ingredients 3 Steps:
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Time 30m Yield about 2-3/4 lbs. Number Of Ingredients 7 Steps:
In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 350ºF (180ºC). Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise. In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish. For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps. Sprinkle the topping evenly over the apples. Bake for 40-45 minutes or until the liquid has thickened and the apples are tender. Cool for 10 minutes and serve with a scoop of vanilla ice cream. Enjoy!
Time 11m Yield 2 Number Of Ingredients 5 Steps:
Core the apples, leaving the bottom intact. In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover. Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.
Yield Makes 6 Number Of Ingredients 6 Steps:
Insert sticks into tops of apples. Prepare an ice-water bath. Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes. Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).
More about “microwaved caramel apples recipes”
Time 6m Yield 12 Caramels, 12 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients. Cook 6 minutes, stirring every two minutes. Stir and pour into lightly greased dish. Let cool. Cut, wrap in wax paper & store in air tight container.
