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Caramel apples dipped in caramel and toppings and even in chocolate too!

SUCCESSFUL and Easy Caramel Apples

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Caramel apples dipped in caramel and toppings and even in chocolate too!

Easy Caramel Apples

Are you looking for  SUCCESSFUL and Easy Caramel Apples?

I have struggled with making caramel apples for years, actually decades. 

Have you?

I don’t like to bite into one and have the caramel peeling off, finding it is thick and hard.

And I don’t like it when the caramel runs off the apple either.

I want a nice layer of soft, yummy caramel covering the apple.

If that is how you like your caramel apple, then you are going to love this!  

I’ll show you how you can make SUCCESSFUL and Easy Caramel Apples that taste and look amazing.


SUCCESSFUL and Easy Caramel Apples

Ingredients:

5-6 medium apples

Craft sticks or wooden round sticks (usually found in the candy making section)

1 package 12-14 oz. wrapped caramel squares

1 Tbl. water 1 tsp. vanilla  

Toppings of your choice.

Suggestions:
crushed graham crackers, chopped nuts such as peanuts, small candies, chocolate chips or buttons: white, milk and dark if desired.
 





Directions:

PREPARE AHEAD  and please read entire recipe before beginning for best results.

Wash your apples, rubbing them with a clean cloth to get off the waxy residue.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

This is VERY IMPORTANT!Push the sticks into your apples, place in a cake pan or flat bottomed container and put in the freezer for 30 minutes. 

VERY CRITICAL step!  

Why? 

Because the cold apple helps the caramel coat perfectly and set up since the apple will be cold and the caramel will be warm.

Now, when the apples are nice and cold (not longer then 30-40 minutes though or you will have frozen apple pops!) line a cookie sheet, pan or plate large enough to hold the apples with tin foil and coat well with non-stick cooking spray; set aside. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

This will prevent the caramel from sticking so you can lift it to dip in chocolate or to eat.

When the apples have been in the freezer for approximately 30 minutes (remember not longer), begin making the caramel coating.

Unwrap the caramels and place in a saucepan. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Add in the water and vanilla. Over medium heat, stir constantly until the caramels are completely melted.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



Taking one apple at a time, roll it in the melted caramel sauce, using a spoon or spatula to help cover the apple.

 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Twirl the apple, turning upside down to allow the caramel to distribute evenly and coat evenly.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

If you want to dip your apple in coatings now, instead of dipping in melted chocolate, this is the time to do it.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



Coat all the apples in caramel and place them in the refrigerator to chill and set up while melting the chocolate. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

To melt the chocolate, whether using chips or buttons, place in a microwavable bowl and microwave for 30 seconds.

Microwave again for 20 seconds, stir and continue this process until the chocolate is melted and smooth.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Be careful to cook in small intervals and stirring to prevent burning chocolate.

Take the apples out of the fridge.

BIG TRICK AND IMPORTANT! Spray your hand with cooking spray.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

  Mold the caramel back up onto the apple smoothing as needed.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



After molding any caramel that needs to be, now dip the caramel apple into the white/ dark or milk chocolate (you want the chocolate warm, but not hot so it can coat and set up). 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

You can coat the caramel covered apple completely in chocolate, or just the bottom part, or whatever your heart desires.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Dip into any of the coatings you choose; as above when just coated with caramel. 

Set the apples back onto the sprayed tin foil to help it setup while you finish all the apples.

With any excess chocolate (melt more if needed) have at just warm enough temperature to be smooth and creamy, but not so warm it will not stay on the apple when piped. 

Spoon the chocolate into a small ziplock baggie and cut the very tip off at the corner. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Now you can easily pipe the chocolate onto the top of the apples.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

 Place these apples into the fridge for at least 20 minutes, and keep for up to 3 days. 

Copyright Carrie Groneman, A Mother’s Shadow 2014, 2018

Adapted from JamieCooksItUp

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Caramel Apple Cake

Scrumptious Caramel Apple Cake

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Caramel Apple Cake

Caramel Apple Cake

   Can you taste a slice of this AMAZING cake filled with chunks of tart apple wrapped in a moist tender cake?  Drizzle with a warm sweet caramel sauce over the top – and there you have food for angels.   

Scrumptious Caramel Apple Cake

Ingredients:

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jell-O Vanilla or French vanilla flavor instant pudding & pie filling – leave DRY, do NOT prepare with liquid

1 cup water

1 tsp. cinnamon

4 eggs

1/3 cup vegetable oil

4 Granny smith apples, peeled and coarsely chopped

1/2 pkg. caramel bits (such as Kraft)


Directions: Preheat oven to 350 degrees.

Generously coat a bundt pan with spray release OR butter well and coat with granulated sugar.

To make sure your cake does not stick (sometimes it can be difficult to get a cake such as this out of the bundt pan), use a 9×13″ or a spring form pan that is lined with parchment paper and coated with non-stick spray release or butter and sugar. Caramel Apple Cake 1

 

Caramel Apple Cake 2


Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended, then on high speed 2 minutes. Caramel Apple Cake 3Gently fold in apples and caramel bits. Caramel Apple Cake 4 Pour into prepared pan.Caramel Apple Cake 5

Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean.

Cool 20 minutes; remove from pan.

Cool on wire rack for 5 minutes; cover with saran wrap and cool completely.

Serve cake with sauce warmed bottled caramel sauce.

Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Caramel apples dipped in caramel and toppings and even in chocolate too!

SUCCESSFUL & Easy Caramel Apples

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Easy Caramel Apples

Easy Caramel Apples


 I have struggled with making caramel apples for years, actually decades.  I do not like to bite into it and have the caramel peeling off, and finding it is thick and hard.
Nor do I like it when the caramel all runs off the apple either. I want a nice layer of soft, yummy caramel covering the apple, and this is it!  
I’ll show you how you can make AMAZING Caramel Apples too in easy to follow tutorial.



Successful AND Easy Caramel Apples
Ingredients:
5-6 medium apples Craft sticks or wooden round sticks (usually found in the candy making section)
1 package 12-14 oz. wrapped caramel squares
1 Tbl. water 1 tsp. vanilla  
Toppings of your choice.

Suggestions:  crushed graham crackers, chopped nuts such as peanuts, small candies, chocolate chips or buttons: white, milk and dark if desired. 




Directions:
PREPARE AHEAD  and read entire recipe before beginning.
Wash your apples, rubbing them with a clean cloth to get off the waxy residue. This is VERY IMPORTANT!Easy Caramel Apples 2Push the sticks into your apples, place in a cake pan or flat bottomed container and put in the freezer for 30 minutes.  CRITICAL step!  
Why?  Because the cold apple helps the caramel coat perfectly and set up since the apple will be cold and the caramel warm.
Now, when the apples are nice and cold (not longer then 30-40 minutes though or you will have frozen apple pops!) line a cookie sheet, pan or plate large enough to hold the apples with tin foil and coat well with non-stick cooking spray; set aside.  This will prevent the caramel from sticking so you can lift it to dip in chocolate or to eat. Easy Caramel Apples 3When the apples have been in the freezer for approximately 30 minutes (remember not longer), begin making the caramel coating.
Unwrap the caramels and place in a saucepan. 
Add in the water and vanilla. Easy Caramel Apples 4Over medium heat, stir constantly until the caramels are completely melted.Easy Caramel Apples 5


Taking one apple at a time, roll it in the melted caramel sauce, using a spoon or spatula to help cover the apple.Easy Caramel Apples 6Twirl the apple, turning upside down to allow the caramel to distribute evenly and coat evenly.Easy Caramel Apples 7If you want to dip your apple in coatings now, instead of dipping in melted chocolate, this is the time to do it.Easy Caramel Apples 8


Coat all the apples in caramel and place them in the refrigerator to chill and set up while melting the chocolate. 
To melt the chocolate, whether using chips or buttons, place in a microwavable bowl and microwave for 30 seconds. Easy Caramel Apples 9Microwave again for 20 seconds, stir and continue this process until the chocolate is melted and smooth.
Be careful to cook in small intervals and stirring to prevent burning chocolate.Easy Caramel Apples 10Take the apples out of the fridge.
BIG TRICK AND IMPORTANT! Spray your hand with cooking spray.  Easy Caramel Apples 11Mold the caramel back up onto the apple smoothing as needed. Easy Caramel Apples 12
Easy Caramel Apples 13


After molding any caramel that needs to be, now dip the caramel apple into the white/ dark or milk chocolate (you want the chocolate warm, but not hot so it can coat and set up). 
You can coat it completely, or just the bottom, whatever your heart desires. Easy Caramel Apples 14
Easy Caramel Apples 15 Dip into any of the coatings you choose.  
Set the apples back onto the sprayed tin foil to help it setup while you finish all the apples.
With any excess chocolate (melt more if needed) have at just warm enough temperature to be smooth and creamy, but not so warm it will not stay on the apple when piped. 
Spoon the chocolate into a small ziplock baggie and cut the very tip off at the corner. 
Now you can easily pipe the chocolate onto the top of the apples.Easy Caramel Apples 16
 Place these apples into the fridge for at least 20 minutes, but they can stay for up to 3 days. Easy Caramel Apples 17 Copyright Carrie Groneman, A Mother’s Shadow 2014
Adapted from JamieCooksItUp
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Carrie's Caramel Apple Cider

Carrie's Caramel Apple Cider

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Carrie's Caramel Apple CiderCarrie’s Caramel Apple Cider

Here is another recipe I created because of my sister Jody. She came to my house one day and said we had to go try this hot cider she had at Starbucks, and that I must figure out the recipe.

This is my version and we really enjoy it. You can make it ahead and it only gets better. Perfect for cold nights to warm you through and through.




 

Carrie’s Caramel Apple Cider

First prepare:  

*Cinnamon Syrup = 1 recipe
1 cup water
2/3 cup granulated sugar
1/8 tsp cinnamon oil

Mix in a saucepan and bring to a boil.  Boil for 5 minutes.
????????????????????????????????????


Next:
Ingredients for Cider:
1 recipe of cinnamon syrup*
2 quarts apple juice ( not apple cider)
2 envelopes dry spiced cider drink mix
1/2 cup caramel sundae topping (half of a 12.5 oz. bottle)
Directions:

Combine the prepared cinnamon syrup*, apple juice, spiced drink mix (dry, not prepared) and caramel topping in a pot.

????????????????????????????????????Bring to a simmer and cook  for 15 minutes. Serve warm – hot.

Optional:  Serve with whipped cream and extra caramel sauce.

Store extra in the fridge up to 1 week.  The flavor improves when allowed to sit/marry.

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2016

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Pumpkin Trifle, toffee, pumpkin bread, dessert

Amazing Pumpkin Creamy Toffee Trifle

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 Pumpkin Trifle

Pumpkin Bread Trifle

I wanted a trifle without whipped cream, or prepared topping so it could last longer without breaking down, and one that would not go soggy (I don’t care for soggy). 

I created this extravagant dessert that will satisfy even the most discriminating palate.

 




Amazing Pumpkin Creamy Toffee Trifle

Ingredients:

2 loaves pumpkin bread, cubed click HERE for my recipe for moist delicious pumpkin bread

 1/4 cup caramel ice cream topping,plus 2-3 Tbl, if desired for garnish

1/2 cup toffee bits

8 oz. mascarpone cheese

8 oz. cream cheese, softened

8 oz. sweentened condensed milk



Directions:

Trim a thin slice off each end of the pumpkin bread. 

Cut the bread into 1/2″ slices, then in half and into thirds as shown below. Pumpkin Trifle 2Placing 1 loaf of the pumpkin bread cubes in the bottom of the trifle dish.Pumpkin Trifle 3


In a stand-up mixer bowl, combine the mascarpone cheese and cream cheese.

Whip well for 5 minutes to cream and make it light and fluffy.

Add in the sweetened condensed milk and the 1/4 cup caramel topping and mix 3 minutes.

Spread half of the cheese mixture onto the cubed pumpkin bread

Sprinkle with ¼ cup of the toffee bits.Pumpkin Trifle 4Pour in the other loaf of pumpkin bread that has been cubed.

Spread the rest of the cream cheese mixture over the top of the bread, covering the top evenly as possible.

Sprinkle the rest of the toffee bits on the cream cheese mixture.

With a fork, drizzle the 2-3 tbl. of caramel sauce over the top to decorate if desired.Pumpkin Trifle 5Serves 6-12 generously (it’s very rich and ooohhh sssooo good)Pumpkin Trifle 6

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Here is the Scrumptious Pumpkin Bread Recipe, click HERE

Pumpkin Bread

Pumpkin Bread


Carrie's Caramel Apple Cider

Carrie's Caramel Apple Cider

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Carrie's Caramel Apple Cider

Carrie’s Caramel Apple Cider

Here is another recipe I created because of my sister Jody. She came to my house one day and said we had to go try this hot cider she had at Starbucks, and that I must figure out the recipe.

This is my version and we really enjoy it. You can make it ahead and it only gets better. Perfect for cold nights to warm you through and through.




Carrie’s Caramel Apple Cider

First prepare:  
*Cinnamon Syrup = 1 recipe
1 cup water
2/3 cup granulated sugar
1/8 tsp cinnamon oil
Mix in a saucepan and bring to a boil.  Boil for 5 minutes. ???????????????????????????????????? Next:
Ingredients for Cider:
1 recipe of cinnamon syrup*
2 quarts apple juice ( not apple cider)
2 envelopes dry spiced cider drink mix
1/2 cup caramel sundae topping (half of a 12.5 oz. bottle)



Directions:

Combine the prepared cinnamon syrup*, apple juice, spiced drink mix (dry, not prepared) and caramel topping in a pot.????????????????????????????????????Bring to a simmer and cook  for 15 minutes. Serve warm – hot.

Optional:  Serve with whipped cream and extra caramel sauce.

Store extra in the fridge up to 1 week. 
The flavor improves when allowed to sit/marry. 
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2016
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Salted Caramel Butter Bars

Salted Caramel Butter Bars

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Salted Caramel Butter Bars

Salted Caramel Butter Bars

Oh, you are going to love these! Buttery, caramelly with a touch of salt, perfect for any time. I made half the pan with just the caramel and salt and the other half with chocolate chips sprinkled over the caramel and salt to have half and half. Make them a day ahead, and they get even better. 

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE

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Salted Caramel Butter Bars

Ingredients:

1 lb. salted butter, softened

1 cup brown sugar

1 ½ cups powdered sugar

2 Tbl. vanilla extract

4 cups all-purpose flour

1/3 cup heavy whipping cream

1 tsp. vanilla extract

14 oz. caramel squares, approx. 54

1  1/4 tsp. coarse ground salt (sea salt)

1 – 2 cups semi sweet chocolate chips, optional

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Directions:

Heat oven to 325 degrees.

Butter a cake pan, 9×13, with cooking spray.

Using a mixer, combine the butter and sugars until fluffy and creamy, about 3-5 minutes.

Add in the vanilla and mix well.

Add the flour and mix on low speed just until a smooth soft dough forms, but do not over mix.Salted Caramel Butter Bars 1Press about half of the dough evenly into the pan to form a bottom crust.

Place the remainder of the dough in the refrigerator to chill.

Bake the crust in the oven for 20 minutes until firm and the edges are a pale golden yellow.

While the crust is baking and the remaining dough is chilling, make the caramel filling.Salted Caramel Butter Bars 2Place the unwrapped caramels, heavy whipping cream and vanilla in a medium sized saucepan. Heat over medium-low heat, stirring constantly, until the caramels are completely melted and smooth.

When the bottom crust is cooked to a pale yellow, pour the caramel filling evenly over the crust.

Sprinkle the sea salt evenly over the caramel filling.Salted Caramel Butter Bars 3If adding in the chocolate chips, sprinkle over the caramel filling and salt.Salted Caramel Butter Bars 4

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Remove the chilled dough from the refrigerator, and crumble it evenly over the caramel filling.

With chocolate

Salted Caramel Butter Bars 5Without chocolateSalted Caramel Butter Bars 6Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.

Let it cool completely then cover with plastic wrap.

Allow it to sit overnight before cutting into squares.

Adapted from a recipe by Allie Suydam. 

Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Soft Caramel Corn

Soft and Creamy Caramel Corn

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Soft Caramel Corn

Soft Caramel Corn

This recipe is from my Grandma Shirley, and I’ve made it for at least 30 years. It’s a soft, creamy, caramel popcorn – decadent!




Old Fashioned Soft and Creamy Caramel Popcorn      

Ingredients:

21-24 cups of popped pop corn (use fresh, check the date on popcorn)

1/2 cup butter (1 square)

1 cup light corn syrup

2 cups packed brown sugar

1 can sweetened condensed milk

1/4 tsp. salt 1 tsp. vanilla

1-2 cups roasted nuts, optional  

 

Directions:

Pop the popcorn and measure 21 cups into a large bowl discarding any corn that didn’t pop.  

Keep the extra 3 cups aside.  

Add in nuts if desired.

Coat shallow pans (jelly roll) with spray release.

In a medium heavy saucepan combine the butter, corn syrup, brown sugar, sweetened condensed milk and salt.

Attach candy thermometer to the side of the pan. This is important and be sure it is working properly – buy a new one if you have a question. Be sure the end of the candy thermometer, the bulb does NOT touch the bottom of the pan while in the mixture.

Turn heat to medium-high.  STIRRING CONSTANTLY cook over medium-high heat until mixture boils.

When it comes to a boil turn down to medium and continue stirring until the thermometer reaches 220 degrees or soft ball stage.Homemade Cracker Jacks

Take off the stove and stir in the vanilla. Homemade Cracker Jacks

Pour caramel over the popped popcorn and mix gently, adding in more popped corn as desired for a heavy or light caramel coating.Mix gently, folding popcorn over and over in the caramel sauce till covered completely.   

Pour caramel corn into sprayed pans and let cool. 

Store in zip lock bags or tightly sealed container.

Copyright recipe Carrie Groneman, A Mother’s Shadow, 2013.

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