Caramel Apple
For
high-volume production of caramel apples, a sheet of caramel can be
wrapped around the apple, followed by heating of the apple to melt the
caramel evenly onto it. This creates a harder caramel that is easier to
transport but more difficult to eat. Caramel apple production at home
usually involves melting pre-purchased caramel candies for dipping, or
making a homemade caramel from ingredients like brown sugar, butter, and
vanilla. Homemade caramel generally results in a softer, creamier
coating.In
recent years, it has become increasingly popular to decorate caramel
apples for holidays like Halloween. Methods used to do this include
applying sugar or salt to softened caramel, dipping cooled, hardened
apples in white or milk chocolate, or painting designs onto finished
caramel apples with white chocolate colored with food coloring.[1]Classically,
the preferred apples for use in caramel apples are tart, crisp apples
such as Granny Smith or Fuji apples. Softer, grainy-textured apples can
also be used, but are not preferred.
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