HELP!My caramel is sliding off my apples…
oneordinaryday brought up a great point in the comment section. She tried a similar recipe, but the caramel completely fell off the apples no matter how much she dried them. I spoke to a few people who have had similar experiences, and deduced that it could be because of the apples themselves, the caramels used, and also the temperature of the caramel at the time you dipped the apples.
I didn’t run into this problem myself– but it could be because I let the caramel reach a high temperature.. not intentionally, I just had my hands full..ops.
Below are some quick fixes if you run into this problem (I haven’t actually tried this myself though)
1. Roll the apple bites into icing sugar, this creates a coating so the caramel has something to adhere to.
2. FLASH freeze your apples, dip them into the caramel cold– apparently this has worked for a number of people
3. Allow the caramel to heat to at least 248– this is the hard ball candy stage. I don’t know too much about sugar theory, but a lot of people say that this is the cause.
4. Make your own caramels– this seems to be the best fix. Apparently the brand and quality of store bought caramels drastically affects the results.
• 1 cup heavy cream
• 1 cup sugar
• 1/2 cup corn syrup
• 1/2 tsp salt
• 4 Tbs unsalted butter
• 1/4 tsp vanilla
Put all the ingredients – except for the butter and vanilla – into a high-sided saucepan (Use one that is larger than you think you’ll need). Have a pastry brush available in a glass with water just covering the bristles.
Stir the mixture over medium heat with a clean spoon until the sugar dissolves. Wash down the pan’s sides with the brush.
Add the butter and stir just until it melts and is well-incorporated and the mixture begins to boil. Cook without stirring until the syrup is above 248, the firm-ball stage.
Add the vanilla, mix well, and pour the mixture into the prepared pan and allow to cool for candies.