4:14
And today at Preppy Kitchen we will prepare simple and incredible caramel apples. So, let's begin. First of all, we need to prepare the apples. They are covered in wax, which becomes very slippery when heated with caramel, so all the caramel runs off. So remove the stems, turn on the hot water, heat the wax by holding the apple under the hot water, and then take paper towels and rub thoroughly to remove the wax. Wax is needed to preserve apples so they can lie in cold storage for months. Often the apples you buy at the store were picked last year. But we don't need this wax. So, when you're done grating, remove the stem and set the apple
aside. Continue with the remaining apples. For this recipe, you will need eight medium or small Granny Smith apples. Most grocery stores sell apple sticks. You can also buy them online. They are especially common in the fall, when caramel apple season arrives. You need to push the stick right where the tail was, and now your apple has a comfortable handle. Caramel apples appeared back in the 1950s. A man named Dan Walker worked for Kraft. They had a lot of extra caramel left over from Halloween or something like that. He melted it, dipped an apple in it-and a classic was born. Thank you, Dano. Now these apples will go into the refrigerator to cool. These apples will go into the refrigerator to cool, so the caramel
will set more easily on them. Come in. Now let's take a large saucepan. It should be at least 4 liters in volume, because you don't want the caramel to overflow. So in this case, the bigger the better. Add 2 cups of light brown sugar. This is 440 grams. By the way, if you like my recipes, click the subscribe button. Two new videos are released every week I also need half a cup or 120 ml of light corn syrup. This is invert sugar, it will help our caramel be perfect. It's like an insurance policy to ensure that everything goes well. Half a teaspoon of salt. You can add a little more if you like it salty like I do. And we'll add one and a half cups of heavy cream. 360 ml. And 3 tablespoons of unsalted butter. Time
to set it on fire. So, grab a silicone spatula and get to work. Place the saucepan over medium heat. Now we will stir occasionally, but carefully. I make sure the butter melts and the sugar doesn't stick to the sides of the pan. Any sugar that sticks to the walls will burn and ruin the caramel. It will be bitter and unpleasant. So just stir and watch until the butter melts. Keep a cooking thermometer ready, because we'll need it. My butter is almost melted, now let's take a thermometer and attach it to the pan. Just make sure the thermometer doesn't touch the sides of the pan. It should be dipped in the sugar mixture. For this recipe, we need to reach the "soft ball" stage, i.e. 120°C. This will give us a lovely thick but not hard caramel.
You will notice that the temperature rises quite quickly and then stabilizes. It will actually take 18 to 20 minutes to reach this temperature. Once the thermometer is set, we will not stir anymore. However, it is worth lubricating the walls of the pan with a damp brush so that nothing burns. No burning. Regarding burns-be very careful. It is incredibly hot, and if the melted sugar gets on your skin, it will cause a very painful blister. So be careful. When the caramel approaches 120°C, keep a close eye on it and be ready to turn off the heat immediately. If the temperature rises to 130°C, it is already the " hard ball" stage and you
will have to start all over again. Although you can make delicious hard caramels from this. I just reached 120°C and the temperature was rising like a rocket. This is the hottest stove imaginable. So I took it off the heat. We'll leave the thermometer inside. Measure out a tablespoon of vanilla. Now pour it in and mix, but be prepared, the mixture will start to foam. We will let the caramel cool to 93°C. This will take about 15 minutes. While the caramel is cooling, prepare the toppings. The choice is simply huge. Confectionery sprinkles, M&M's, chopped nuts, crumbled candy, cookies, or even chopped pretzels. Anything you love will be delicious if you top it with caramel. So, everything is happening at turbo speed in this kitchen today.
The caramel cooled to 93 °C in just 5-6 minutes. This is great. Take the apples out of the refrigerator, and now dip them so that there is as much apple left as you want. Let the excess caramel drain. Once they are covered in caramel, dip them in your desired toppings or sprinkle them on top. The first apple will be with confectionery sprinkles. Now let's continue. You may need to tilt the pan to make dipping easier. So I use a knife to scrape off some of the excess caramel from the bottom. And then you can leave it without any filling. You can add some chopped nuts. M&M's, mini M&M's, chocolate chips, even sea salt flakes. Your caramel will cool quickly, so work quickly. No breaks for you. Without interruptions. If there is condensation on the apples
after they have been in the refrigerator, be sure to wipe them off with a paper towel. This water is your enemy. If the caramel hardens very quickly, like on a cold winter day, you can heat it to 95°C over low heat. Very lightly heat until it softens a little. Salted caramel for my salt-loving friends. Now the mass becomes lumpy and does not stick well to the apples. This needs to be heated. It's too cold, so I'll just scrape off the caramel, reheat it, and dip it again. I remember how I wanted them from the store, and my mom wouldn't buy them until she finally gave up. Homemade ones are much better. Low heat, stir constantly. It was only on fire for about 10 seconds. I kept stirring it, and now it's very soft again.
Your caramel apples will keep for up to 5 days in an airtight container, but they are ready to eat within 15 minutes of cooling. You can bite off a big piece or cut it into slices -either way, it will be delicious. This is the perfect combination of salty-sweet caramel with sour and crunchy apple. I hope you manage to make this wonderful recipe and if you like my videos, hit the subscribe button and check out my
