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Tonight I took a stab at making Caramel Apples. Not the Kraft kind, the REAL homemade from scratch kind. The kind with a CANDY THERMOMETER!!!! I have always been deathly afraid of using one because I know making candy is a tricky feat. But I have to say that these turned out perfectly! These are just a trial run for a boat load of them that we will make for Halloween. I used the small apples just to save money for the trial. Large apples can add up fast! I'm pretty proud of myself. I can't wait to do the "real" ones in a week!
The caramel at 235 degrees. This is the point where you take it off to cool.
The mess I had made! The apples waiting patiently.
The mess I had made! The apples waiting patiently.
The apples had to "set" for an hour in the fridge.
Reecee Pieces, pretzels, candy corn and walnuts! They look a little pitiful because I didn't take the time to decorate them nicely. I just wanted to see if the toppings would stick.
5 comments:
Will you please move in with Bronson and me and be our personal chef?
You are sooo fancy! Remember when I use to make you and your brother home made carmel apples all the time?? lol....yeah right!
How do you make your caramel?
Just finished my carmel apple you dropped off. It was WONDERFUL! Can't wait for the next batch.
Very carefully Rheannon....very carefully.....
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