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    You are in: Home / Recipes / "caramel" Apples Recipe
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    "caramel" Apples

    Average Rating:

    2 Total Reviews

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    • on September 22, 2008

      Remember to follow that cooking a syrup to the appropriate temperature does make a difference in the finished product. For this recipe, if you want caramel that doesn't drip, you want to cook to soft or firm ball stage (235F-250F). If you want a syrup topping cook to thread or just soft ball stage (230F-235F) Yummy caramel and apples!

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    • on January 16, 2008

      First thing, this is very tasty. Not really very caramel-like, but the molasses tang from the dark brown sugar is very good. However, its more than a bit runny even after hours of chilling in the coldest part of the fridge. This is OK the way I cut the apples and served the wedges in bowls, but it would be a disaster to give to kids as whole apples. Well worth making as a dip though.

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    Nutritional Facts for "caramel" Apples

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 253.6
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 1.6 g
    Cholesterol 7.3 mg
    Sodium 38.4 mg
    Total Carbohydrate 59.7 g
    Dietary Fiber 3.3 g
    Sugars 54.0 g
    Protein 0.7 g


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