The Accidental Scientist - The Science of Cooking

10/26/05 at 14:29:58

mandrin923 Ex Member

How do I keep the carmel from sliding off the apples when making carmel apples?

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Reply #1 - 11/28/05 at 02:26:40

Can_U_Cook Ex Member

Try putting the apples on a stick, stick the apple in the pot and then hover the apple above the pan while slowley spinning it. 8)

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Reply #2 - 03/28/06 at 16:18:45

chester Guest

You need to refridgerate your apples before you dip them.

Another idea would be to let the caramel set for a minute or two before you dip.

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Reply #3 - 09/09/06 at 09:01:17

Crystal Learss Guest

Well, I ran into the same problem many times. One day me and my neighbor put the carmel in my freezer for a few hours. It really helped. The carmel didn't completely freeze, so it was a thick mix. Then we tried refridgerating the apples. I don't remember how that turned out.

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Reply #4 - 09/24/06 at 07:33:55

Eric_the_Hoser Ex Member

Hi Mandrin,

Your apple of choice needs to be completely dry. Any moisture or even condensation from a too cold apple can leave a layer of moisture that can alter the thickness of that thin layer of caramel that touches the apple. Remember that sugar dissolves in water.

Some recipes call for adding a small amount of water, during the warming process, to purchased caramels, like Kraft caramels, to make the finished coating caramel softer. If you are having slippage you could omit this water, which yields a firmer caramel. If you are making your own caramel, either make a small reduction in the amount of water you start with or cook the batch to a slightly higher temperature.

After dipping your apples you can put them in the refrigerator to speed up the firming process but you should store them at room temperature loosely covered.

Good luck and have fun!
Eric

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Reply #5 - 07/27/07 at 09:47:08

frfozo Ex Member

hi,

Eric_the_Hoser telling the truth.

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Reply #6 - 06/02/08 at 13:25:51

HoneyBunch808 Ex Member

When you purchase apples they have a thin layer of wax thats covering them. The apple companies do this to help prolong the life of the apples and to make them more attractive. the trick is to wash them in hot water and dry them really good afterwards. this will take the shine off of the apples which in turn will help the caramel stick to the apples. You don't have to refrigerate the apples.
hope this helps.

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Reply #7 - 08/25/09 at 09:37:30

AidenW Ex Member

Wow thanks for the tips! How do you make the caramel?

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Reply #8 - 09/02/09 at 16:33:33

kathyk Offline
Junior Member
Welcome to Cooking!

Posts: 91

Honeybunch is right if you buy apples from grocery store. If you buy from some farmer markets they do not have coating.

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Reply #9 - 11/04/09 at 16:30:25

modern art Ex Member

This looks really delicious. But isn;t caramel too sweet? Thanks!

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Reply #10 - 11/06/09 at 08:02:26

EluneA Ex Member

It looks like so delicious...

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Reply #11 - 11/13/09 at 00:29:15

vick Ex Member

It really helped. The carmel didn't completely freeze, so it was a thick mix. Then we tried refridgerating the apples.

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Reply #12 - 12/25/09 at 14:02:08

Johnkj Ex Member

My grandma used to make the BEST camel apples. Me and my wife have tried several times to reproduce how we think she made them but have not even come close.

I guess some secrets to recipes are sometimes kept secret

To this day I wish I would of watched her more growing up. I would have learned alot from her.

John J
From MN web hosting

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Reply #13 - 12/28/09 at 03:30:28

andrea Ex Member

One of my favorite and delicious dish....Keep apple in fridge b4 dip.

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Reply #14 - 01/10/10 at 09:20:21

ken2 Ex Member

I wash the apples then put then in fridge. I like the idea of letting carmel cool a little also.

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