Tuesday, 2 July 2013

Campfire Roasted Caramel Apple Recipe

Ingredients You'll Need: Green Apple
Liquid Caramel (I just got the caramel dip for apples at the store)
Cinnamon
Tin Foil




OK! so first with:  Making The Perfect Caramel

1. Start with an even layer of sugar in a heavy-duty pan, such as a deep skillet.
Heat the sugar over moderate heat, keeping an eye on it. The main trick at this point is that sometimes it’ll start burning in a spot beneath the surface, especially if the sugar is pretty deep. But in general, it should start to liquefy at the edge first with perhaps a few blips near the middle.

firstcaramelstep.jpg
 
2. Once the caramel starts browning at the edges, begin to drag the sugar towards towards the centre to prevent any burnt spots. Once burnt, caramel can’t be saved so don’t let anything get to dark.
It will usually start to take on a nice, mellow brown colour….

stirringcaramel.jpg
 
At this stage, will quickly turn darker, so pay attention!

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3. If your caramel looks very lumpy and grainy, don’t worry. Just lower the heat and keep stirring. Any stubborn chunks should melt. If not, they can be strained out later and should be such a small quantity that they won’t likely won’t affect the outcome of the recipe.
4. Help!
Ok, what happened here was it got stirred too much and the sugar lumped up before it had a chance to melt and liquefy. I know, you were trying to hurry up. But all is not lost…

ruinedcaramel-.jpg
 
Continue cooking over very low heat, stirring as little as possible.

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It will come right back to being smooth. Any stubborn little bits can be strained out.

  • At this point, if you’re using the caramel to line a mould, like for flan or crème caramel, immediately pour the caramel into the mould or ramekins.


  • For making spun sugar, you should dunk the bottom of the pan in ice water to stop the cooking so it doesn’t continue to cook past the point of doneness. It’ll keep cooking once you take it off the heat, unless you ‘stop’ it somehow, or by adding something to it.


  • If you’re stopping the caramel with something, such as cream or butter, add it right when the caramel reaches the desired colour and depth-of-flavour.


  • You can cheat and use straight caramel to top a solid custard to turn it into a crème brûlée by pouring a small amount over the custard, turning it to create a thin layer, and letting it cool at room temperature. Don’t refrigerate them or you’ll risk them becoming soggy.

  • Make an easy praline by adding an equal amount of toasted nuts (equal to the sugar by weight or volume) during the last moment. Stir them in quickly with a bit of salt, then pour the mixture on a lightly-greased baking sheet. Once cool, crush and fold into ice cream, scatter over desserts, or enjoy as candy.



  • Now the APPLES

    Directions:

    Cut apple in half. Cut out the core.
    Pour liquid caramel into the place where the core used to be.

    Sprinkle with cinnamon.

    Close back up to make the two halves whole. Cover with tin foil.
    Throw into the coals.
    Let cook 20-30 minutes, until the apple is softened on the outside. Eat and enjoy! Don't forget to lick the caramel off- yuuuuuuummmm!






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