Hello, we're having a Halloween party in a few weeks, and I've a handful of caramel recipes, but I want one that will set up hard on an apple and not slide off. Mine seem to be for really soft caramel that doesn't stick to your teeth (which is a benefit) but now I'm on the hunt for a recipe that is a bit on the "sticky" side, or it tends to just slide right off the apple....
Now, I'm not talking about store-bought apples here. They're coated in an "edible wax" that gives the apple that lovely shine. No, I use apples from my friends' trees, so I know they're as natural as can be. So that's not the issue.
Bring on the sticky, chewy caramel recipes please!
My caramel making experience is that the longer you cook it the chewier it gets- as in cooking it to a few degrees hotter than what you've been doing. If you don't use a candy thermometer (which I HIGHLY recommend), when you drop the still cooking caramel into water to test it, you can feel the con sistency of the formed candy ball, so go for a slightly firmer ball stage. Candy is tricky, so don't get crazy! LOL Just a couple of degrees will make a big difference. Also, be sure your apples are perfectly dry and a nd dip them so they are covered completely including the stick where it goe s into the apple. That will 'seal' the caramel coating and not give it an opportunity to slide off if it's a complete 'ball' over the apple. And alw ays try to make candy on a relatively dry day rather than a humid or rainy day. The humidity will mean you need to cook the candy to a few extra deg rees in itself.
Your 'too soft' caramel is wonderful for dipping apple slices or, if it's r eally soft, pouring over ice cream for a sundae or even on yogurt or a bit mixed into peanut butter for an extra special sandwich rather than the stan dard pb&j. Jars of dipping caramel make wonderful gifts if you end up with a lot of extra from your 'failed' too soft batches. ;-)
Good luck with you 'experiments'!
Leslie & The Furbabies in MO.
PS: > Hello, we're having a Halloween party in a few weeks, and I've a handful
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