Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / New Orleans Caramel Apples Recipe
    Lost? Site Map

    New Orleans Caramel Apples

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Sherrybeth's Note:

    No caramels to unwrap and these are out of this world. From the New Orleans Crescent City Market. **Note, you need 12 wooden chopsticks for these apples but the ingredients list did not recognize them. I prefer the chopstick over the craft stick as they are sturdier**

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the first eight ingredients in a heavy (and I do mean heavy) 2 1/2 quart saucepan.
    2. 2
      Stir with a wooden spatula over medium-low heat till sugar dissolves, about 15 minutes.
    3. 3
      Attach a clip-on candy thermometer to side of pan.
    4. 4
      Increase the heat to medium high, cooking caramel at a rolling boil until thermometer registers 236 degrees, stirring constantly with wooden (not rubber or silicone) spatula (about 12 minutes).
    5. 5
      Pour caramel into metal bowl.
    6. 6
      Submerge the thermometer bulb into the caramel, and cool without stirring to 200 degrees (about 20 minutes).
    7. 7
      While caramel cools, line 2 baking sheets with buttered foil (or buttered parchment paper).
    8. 8
      Push 1 chopstick into the stem end of each apple.
    9. 9
      Holding the chopstick, dip 1 apple into 200 degree caramel, submerging all but the very top of the apple.
    10. 10
      Lift apple out vertically letting excess coating drip into the bowl.
    11. 11
      Place coated apple on prepared foil.
    12. 12
      Chill apples on sheet until they are set.
    13. 13
      They can be refrigerated up to one week but I've never had them last for more than 1 day at my house.

    Ratings & Reviews:

    • on October 03, 2009

      55

      This is the same recipe (ingredients) as another in the recipe zaar. it is FANTASTIC ! Highly doable and Yummy. I NEVER had luck with any of those caramels you have to unwrap or anything you have to heat up in the microwave. Now I am just looking for the right chocolate to dip them in! Ottadisworld

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for New Orleans Caramel Apples

    Serving Size: 1 (299 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 533.3
     
    Calories from Fat 166
    31%
    Total Fat 18.4 g
    28%
    Saturated Fat 11.5 g
    57%
    Cholesterol 51.9 mg
    17%
    Sodium 138.0 mg
    5%
    Total Carbohydrate 94.3 g
    31%
    Dietary Fiber 3.3 g
    13%
    Sugars 78.9 g
    315%
    Protein 3.1 g
    6%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites