Comments on: Caramel apples: A tasty lesson for our King Arthur bakers

By: Trisha

Trisha — Thu, 05 Nov 2009 14:06:00 +0000

This was very fun! The slow cooker worked well to melt the caramel and keep it at a good temperature. I had five pounds of caramel for 26 Jonathan apples and still a bit left over. The mini chocolate chips were yummy but melted on the warm caramel. Autumn sprinkles and M&Ms made them look very festive.

By: Iris Leonard

Iris Leonard — Fri, 09 Oct 2009 00:43:11 +0000

These look amazing! I will be coming to your store soon for a block of caramel! The question I have is, how would you package these to sell in a bake sale? How long will they last, etc?…thanks!
Iris

Clear cellophane wrap (so you can see all the treats around the apple!), raffia ties? The blog mentions setting each apple on a cupcake liner and wrap in clear goodie bags. They will store in a cool dry place up to a week. Irene @ KAF

By: Chrystine

Chrystine — Sat, 03 Oct 2009 01:44:17 +0000

Any tips on mailing these as a gift from East coast to the West coast? They look like they would be pretty impressive!

As much as we would love to have a simple solution for this treat, the cool dry place that the finished apples need for storage can’t be guaranteed with shipping. How about sending your own gift-style box with everything but the apples fixin’s (chopsticks, caramel, chocolate, candies) and a link to the website directions? Irene @ KAF

By: jeannie casey

jeannie casey — Fri, 25 Sep 2009 15:14:16 +0000

i love the carmel but it did not work in my super large crock pot doing just had of the box of carmel. so I used the double boiler and had to keep
stiring it since the bottom was smooth and the top thick.
when i tried to smooth off some of the thick carmel on the apples it would all come off. tricky process. i have my costed apples in the frig cooling now/ do you recommend using cupcakes wrapper to sit then in to transoport to my daughter at sewanee- the univ. of the south ?
i also got the clear treat bags to sit them in for the trip, has anyone used those?
Hi Jeannie,
Yes, you do have to stir the caramel when you are melting it to make one smooth batch that is evenly heated throughout. For the slipping caramel, it sounds like there may have been some residual wax still on the apples. Be sure to give them a really good bath.
I have used both the cupcake liners and the clear goodie bags for storing and transporting the apples. The cupcake papers do tend to stick a bit sometimes, just peel them off. The goodie bags make the apples very easy to store and a pretty ribbon ties it all together. How ’bout using her school colors? ~ MaryJane

By: Jeri

Jeri — Sat, 19 Sep 2009 11:55:38 +0000

Hi, I put carmel on my apples and then added chocolate, but the carmel bubbled out of the chocolate and some of the chocolate even cracked with carmel seeping through…. do you know what caused this?

Thanks! It’s a good idea to let the caramel get completely set, and not to get the chocolate too hot. Mary @ KAF

By: Kimberly D

Kimberly D — Thu, 17 Sep 2009 13:36:16 +0000

Ever try a pear…….caramel pears are yummy. If bought from a supermarket you need to remove the wax also. And you need it soft enough to eat but not to soft that the stick when inserted wont split the pear in half. I used a Bartlet Pear.

What a great idea! Anjous would be a great choice, too. Susan

By: Cara

Cara — Wed, 16 Sep 2009 04:14:45 +0000

Deelish!!! Your apples look amazing! I love making caramel apples for my family. Our PTO is considering selling caramel apples at our annual fall festival’s concession stand. How many apples do you think this block of caramel would cover? Thanks so much for the step by step and beautiful photos!

You will need 1 pound of caramel for 6 apples. Joan@bakershotline

By: Debbie Milbreath

Debbie Milbreath — Tue, 15 Sep 2009 16:40:10 +0000

I have been making chocolate carmel pretzels for a couple of years. The trick to make the carmel pretzels is to not melt the carmel but simply cut a chunk of maybe two inches and lay flat on a cuting board and cut strips of carmel and rollinto a long rope about 6 inches and simply wrap the carmel half way around the pretzel . I have a prepared baking sheet with lined with wax papper and lay the pretzel with the carmel part resting on the lip of the pan and the bottom resting on the wax paper. After I have all the pretzels that I am going to cover with carmel, I then melt my chocolate in a tall container and dip the pretzels into the melted chocolate and allow thre excess to fall back into my container. I place the pretzels on another wax papper lined pan and laythem at least an inch apart. I then use colored jimmies to decorate. You will need to do the chocolate and sprinkles one and a time because the chocolate will set up right away. I hope this is helpful I can make about 50 in less than an hour.

By: Daniela

Daniela — Mon, 14 Sep 2009 22:44:37 +0000

The apples look beautiful. I would like to try making the caramel apples. The step by step directions and pictures will diffinitely help. I have one question, why do you leave space at the very top of the apple (where the stick is inserted)? Why do you not coat the entire apple? In your opionion, which variety of apple is best for dipping?
Thanks for all the tips, I’m exicited to start.

Daniela, The “dimple” at the top of the apple will hold a lot of caramel, we wanted to leave a little evidence that there is an apple involved. We like Granny Smiths, Honeycrisps, Golden Delicious and Gala, but use whichever apples you like best so long as they are firm and crisp. Frank @ KAF.

By: Vicki

Vicki — Tue, 08 Sep 2009 19:40:38 +0000

To find smaller apples at a reasonable price, check at your local apple grower/farm market. When they pick the apples those that are too small have to be set aside. The apple growers I go to in North Georgia use the the too small apples to make juice or sell them at a reduced price as “rejects”. Those rejects are just as good and a much more manageable size for 1 person! I buy the rejects to make my own dried apples.