Hey everyone, I am Dyann, and as you can see, the Dyann Bakes show we are ready for Halloween. We are in the spirit. In today's show, we are going to dip caramel apples, and where caramel apples that are then dipped in chocolate and then covered with whole bunch of different things, peanuts, oreo cookie crumbs, chocolate chips, it's going to be fantastic, but we are not the only ones in the spirit. Check out this footage of the doggy masquerade parade.
Ah! they are so cute. We just had such a great time going down there. Well here I have everything to make our caramel apples. The craft ones where you have the little ones wrapped in them in the wrapper they are great but I have to tell you that this recipe I discovered it a while ago, and ever since I did I just can't go back. It has a very robust and -- do I say almost an adult flavor to it and you'll see based on the ingredients why not so.
So here we have brown sugar, sweetened condensed milk, soften butter and here is dark brown corn syrup, maple syrup and a small touch of molasses and then a half of teaspoon of the vanilla extract. And as always the recipe will be on the website, you can download it's PDF. Here I have Granny Smith apples, I recommend using them. They stay the crispest, is that a word crispest. And they are easy to find. They have been skewered with nothing glamorous, this is just a chopstick, they do so, Popsicle sticks, but that's fine, whatever works for you.
But one thing I need to point out is that these apples, apples in general when you see them in your grocery store they are usually very shiny, and that's not because some little guy is shining them it's because it's have wax on them.
So what you need to do is take it, it's very easy to take it, while it's on the stick and run in under hot water and then you'll see that all the shine will cut off. So again, no little guy taking the wax off or putting the wax on for you. So sorry buddy I know.
So let's get started. Here I have my dark brown sugar. The difference between dark brown and light brown sugar is it has more molasses. I am just going to break it up a little. It's really lumpy, it's kind of sticky and they are certainly not like a granulated sugar.
Okay, this is sweetened condensed milk, pretty yummy stuff. Did you hear that? Okay get all that out, sweet butter very soft, because this is all going to get cooked on the stove kind of like what we did with the fudge. I have my candy thermometer here and this time though the mixture is going to go to the 236 degrees as it just two four degrees less than softball stage. And you'll see that the caramel has a pliability to it because of it being at that temperature, cook to that temperature.
This is maple syrup, a little bit of molasses and dark corn syrup. Hey buddy, have you ever had a caramel apple? Okay good, you would like them. Little vanilla, and I start. So I am going to just get a little stir as best as I can, before it goes on the stove.
With this recipe you can't stir it while it's cooking, while it's getting to that temperature that you need 236. So I mean you have to stir it a lot so it's pretty much the same that it cooks and cooks and that it gets to where it needs to be and take it off.
So after we cook it's going to take about that 12-15 minutes for that to happen, take it off the stove and that's going to go pour into a bowl, and we are going to have to take the candy thermometer again, put it in that bowl because we want to mark it. And we want to start using it when it's at 200 degrees that's the mark, when we are going to start dipping the apples. Snip on my candy thermometer, you guys aren't stranger to that and I'll see you in about 15 minutes.
So I have taken the caramel off the stove and it has reached to the right temperature of 236, take off the candy thermometer, because you are going to need this again and pouring it into a bowl. Now don't scrape it out, sometimes and it happens, there is just it burns a little, there is a lot of sugar going on. And if you can minimize having that in the caramel that you are going to be using, you want to do that here is my popped. I am going to take the thermometer put it in this bowl and you want this now to cold to 200 degrees and when it does then we will start to dipping our apples. So see it in a few minutes.
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