Caramel apple is one of the most splendid and well-known desserts, prepared in the form of sauce and toffee which has a very easy recipe to make. Apple caramel and toffee apple caramel are as same each other regarding their ingredients. To make this dessert, primarily you must remove the stalks and dip apple caramel sticks at the bottom of each apple. Then, put the pot on medium heat, pour the sugar into the boiling water, and stir the sugar regularly with a wooden spoon until dissolved. 
After the sugar has fully melted, melt the butter in the pot, and remove it from the heat. Then, add the cream to the sugar and butter mixture and stir. Then put the apples in the caramel sauce, and let the caramel layer of the apples cool. Finally, garnish the caramelized apples with ingredients such as pistachio powder, coconut, and almond flakes. Undoubtedly, apple caramel is one of the most amazing and tempting desserts worldwide. This dessert is not very tough to make; You just have to follow a few key points in preparing it so that you can use this dessert at your parties or as an evening snack.
Apple caramel sauce
Apple puree is combined with handmade caramel to make caramel apple sauce. First of all, you need to make some apple puree in order to mix it with caramel to get your desired apple caramel sauce. Start simmering apple cubes with a few tablespoons of water until mushy. You can also buy store pre-prepared apple puree to make this process easier. Just avoid buying sweetened apple puree because once you've mixed in the caramel, it'll be quite sweet with a pinch of cinnamon. In the next step, you have to make caramel in order to combine it with apple puree. Ingredients needed: 1/2 cup sugar 2 tablespoons water 3 tablespoons whipping cream 2 tablespoons butter In a medium-sized, light-colored saucepan, combine the sugar and water. The light tone of the saucepan makes it simple to keep an eye on the caramel's color while it cooks. Heat on low heat, whisking constantly with a metal spoon until the sugar has fully dissolved. Raise the heat to medium-high and simmer until the caramel is golden brown. At this stage, don't stir it. The syrup will begin to caramelize around the pan's edge. 
Once this is accomplished, gradually whisk the caramel to get a monotonic color. Turn the heat down and drop in the cream, whisking constantly, after you're satisfied with the color of the caramel. When you add the butter to the caramel, it will crackle and bubble. Re-heat to medium-high, whisking constantly. Whisk in the butter cubes. Turn the heat down, stop stirring, and allow it lightly cook for 1 minute once all of the butter has been added. Remove the saucepan from the oven and add the apple purée. Allow the caramel to chill for a few minutes. The caramel will keep for about a week in the fridge, though the color may change.
Caramel apple recipe
This recipe is a homemade apple caramel that is buttery and sweet, and this actual caramel can be converted into soft caramel candies, by cooking it a little longer. There will be no store-bought caramel candies or coatings because the difference between homemade and store-bought is obvious. Ingredients you need: 8 apples (preferably granny smith) 2 cups brown sugar 1 can of sweetened condensed milk 1 cup corn syrup 1 cup butter 2 teaspoons vanilla extract 8 wooden chopsticks Bring to a boil a large saucepan full filled with water. Using a large spoon, soak apples in boiling water for a few seconds, then dry with towels to remove any wax from the peels. Allow 30 minutes for the apples to cool slightly. For a handle, push sticks into the bottom of each chilled apple through the core. 
In a saucepan over medium-high heat, combine brown sugar, sweetened condensed milk, corn syrup, and butter, then bring it to a boil. Whisking constantly, then reduce the saucepan to medium heat. In a saucepan over medium-high heat, combine brown sugar, sweetened condensed milk, corn syrup, and butter. Bring to a boil, stirring frequently, then reduce to medium heat for about 25 to 30 minutes. In a glass of cold water, a teaspoon of caramel should form a solid ball. Take the caramel off the heat and add the vanilla essence. Immediately, immerse each apple into the hot caramel, coating it thoroughly and leaving approximately 1/2 inch of the wooden handle exposed. While the apples are still warm, add any preferred toppings. Allow 1 hour for the caramel apples to be chilled. Caramel is quite hot, so proceed with caution.
Toffee apple caramel
With a crunchy toffee apple, you can't go wrong. This simple caramel recipe is a hit at kid's birthday parties or as an unexpected and fun dinner party dessert. When you dissolve sugar in water and boil it, it goes through several stages that are helpful for diverse purposes. For this recipe, sugar must reach its most advanced level. Any delicious and ripe eating apple, such as Jazz's or Royal Galas, can be utilized in this matter. To make toffee apple caramel you need: 8 granny smith apples 2 cups brown sugar 1 teaspoon vinegar 4 tablespoon golden syrup 8 caramel apple sticks Prepare a big pot filled with boiling water and add the apples into the pot. This will help the caramel stick by removing the waxy layer. 
Gently dry and remove any stems. Each apple's stalk end should be pierced with a wooden chopstick. Place the apples on a sheet of baking paper. Put the sugar in a saucepan filled with water and heat on medium. Boil for 5 minutes, or until the sugar is totally dissolved, then add the vinegar and syrup into the saucepan. Boil to 150 degrees, and afterward, pour a small amount of toffee into a bowl of cold water to test it. It should harden immediately and be fragile and easy to crack when removed. Continue to boil the toffee if you can still crush it. Fast and gently, soak and twirl each apple in the boiling toffee until fully covered, allowing any overflow to drip away before transferring to the baking sheet to get firm. If the toffee becomes thick and sticky, you may need to reheat it a little. Allow the toffee to cool slightly before consuming.
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