Are you a fan of dessert and wanted to make caramelized apples…
…but wonder what are the best apples for caramelized apples?
You are landing on the right page!
Lisa would like to tell you her story about caramelized apples
Let’s see
When I was a teenager I decided to run away to Paris.
People often call me crazy, but I have to pursue my dreams.
I did anything just to fulfill my dream to become a talented,
…and well known designer.
One day on the center of the town, a sweet smell…
…pass through my face, brought by the wind.
It was a little bit crowded, so I’m not sure was it…
…a perfume of a woman passed nearby, or something else.
I can not sleep at night, thinking about the aroma.
So I decided to walk again at that street on the exact same time..
…to find out what it is. Thank God, it’s less crowded this time!
As I find out, my tears drop. It brings me so much…
…of my childhood memories. Oh dear caramelized apples!
Who doesn’t love caramelized apples right?
Are you still looking for the best apples for caramelized apples?
Check this out!
Caramelized Apples
These delicious sweets have long been an autumn favorite,
blending the crisp and juicy texture of apples with the sticky,
decadent feel of caramel for a treat that kids of all ages appreciate.
As much as pumpkins, sweet potatoes, and nuts,
apples and caramel are synonymous with autumn.
Cakes, pies, and sweet breads…
…may all benefit from this delicious mix.
Whether you use a caramel apple-making kit,
melt store-bought caramels, or create your own caramel sauce,
the sort of apple you choose is crucial, since the apple is just…
…as essential as the sweet topping.
When preparing caramel apples, use apples that are easy to bite into,
…have a juicy crunch, and have a little..
…sour flavor to balance the sweetness of the caramel.
The Best Apple Types For Caramelized Apple
Braeburn
Braeburn apples are prized for their tangy flavor, crisp texture,
..and baking abilities. This large-sized cultivar has a fresh,
…lemony flavor with a tinge of autumn spice.
Apple pie filling made with Braeburn apples is some of the finest!
Braeburn apples are prized for their tangy flavor,
…crisp texture, and baking abilities.
The apples were unique in that their peels …
…were patterned with both red and green,
rather of being a single uniform color.
They also possessed a flavor that was…
…more complex than other apples growing at the period.
Despite advancements in contemporary apple breeding,
the wild Breburn remains a popular choice across the world.
Fuji
Fuji is without a doubt one of the most appealing…
…contemporary apple types. Its most distinguishing
…feature is a beautiful pink speckled flush on a yellow-green backdrop.
It’s also crunchy and juicy, with a dull white skin…
…that cracks neatly when snapped.
The flavor is mostly sweet, and it’s extremely refreshing…
…(especially if served slightly cold), but it’s not very memorable.
Fuji, as you might imagine, is Japanese,
having been designed in the 1940s and launched in 1962.
Its parentage, on the other hand, is entirely American.
Fuji is a hybrid between the commonly cultivated…
…Red Delicious and the less well-known Ralls Janet,
which is presumably responsible for Fuji’s beautiful pink flush.
Gala
Gala apples have a lovely flowery fragrance and are moderately sweet.
Despite being a mix between Golden Delicious and Kidd’s Orange Red,
…the Gala apple does not have a robust flavor.
The mild flavor of Gala apples is preferred by most people.
A gala apple’s flesh has a delicate texture and is thick.
It has a crunchy, creamy golden hue to it as well.
Granny Smith
The sour green apple flavor of Ranny Smith apples is well-known.
They have a sharp acidic tang and a robust tart taste.
Crisp, sturdy, and juicy, these apples are a delight to eat.
The skin of this type is thick and green,
,,,with a slight yellow or pink tint.
The apples are medium in size and have solid, white flesh.
Granny Smith apples keep well because…
…they do not bruise readily and
…retain their texture even when removed from the tree.
Furthermore,
Honeycrisp
Honeycrisp apples have the ideal sugar-to-acid ratio.
As a result, they have a sweet-tart flavor…
…that many people enjoy.
The taste strength of Honeycrisp apples…
…varies depending on the apple’s ripeness.
Honeycrisp apples are the juiciest apple kind,
therefore they taste fantastic.
The big cells of the apples are responsible for the juiciness.
Jonagold
The Jonagold apple is a big, delicious apple with an acidic…
…aftertaste thanks to its parents. Due to its father,
Golden Delicious, there are also traces of a honey-like aroma.
It’s got a wonderful sweet-tart balance to it.
It’s a sweet apple with a rough yet smooth skin.
At fall parties and family gatherings, serve this delectable variety!
Pink Lady
Because of their delicious flavor, most people, including me,
like Pink Lady apples. Their texture goes well with a wide range of foods.
Pink Lady apples have a tangy, sweet-tart flavor to them,
in my opinion. Additionally, they have an effervescent zing to their flavor.
Pink Lady apples have a high sugar and acid content.
The acid and sweetness nicely complement the taste.
Now…
How To Make A Caramelized Apples
Ingredients
- 12 small apple of your choice
- 1 cup of butter (unsalted)
- 2 ¼ cup of brown sugar, packed
- 1 cup of corn syrup
- 1 can of sweetened condensed milk
- ¼ tsp. salt
- 1 tsp. vanilla
- 2 tbsp. of heavy cream
- 10 to 12 popsicles sticks or small dowels
- Parchment paper
- Candy thermometer
Step By Step
- The apples should be washed in hot water and dried fully. Invert the apple and insert the popsicle stick or dowel into the center. Using parchment paper, line a baking sheet.
- Melt the butter in a big sauce pan over medium-high heat. Combine the brown sugar, corn syrup, salt, and sweetened condensed milk in a large mixing bowl.
- When the caramel reaches a full rolling boil, whisk continually until the soft ball stage is reached (234 degrees)
- .Remove the caramel from the heat and add the vanilla and heavy cream, whisking constantly. Place the pan on a hot pad and set aside for 3 minutes to cool.
- Hold the pan at an angle and tilt it. Then put the apple in the caramel and carefully twist it to properly cover it.
- Allow the caramel to trickle off the apple. Roll the apple in your favorite candy and put it on parchment paper for 5 to 10 minutes, or until the caramel has hardened. The sweet is a personal preference. With just the caramel, they’re fantastic!
Recommended Caramelized Apple Tools
| Image | Brand | Description | Price | Buy |
|---|---|---|---|---|
 Top
Top | Spiralizer | Cast Magnesium Apple/Potato Peeler Corer by Spiralizer, Durable Heavy Duty Die Cast Magnesium Alloy Peelers | Buy Now | |
 Top
Top | OXO | OXO Good Grips Apple Slicer, Corer and Divider | Buy Now | |
 | Hamilton Beach | Hamilton Beach Personal Blender for Shakes and Smoothies with 14 Oz Travel Cup and Lid, Black (51101AV) | Buy Now |
Caramelized Apples in Oven
The apples:
- 10 medium-large firm apples, such as Cortland, Rome or Ida Red
- Zest of 1 small lemon, grated
- 1 ½ cups fresh apple cider
- 1 tablespoon vegetable oil
The caramel:
2 cups sugar
The accompaniment:
- 1 ½ cups heavy cream
- 3 tablespoons crystalized ginger, cut into fine dice Ingredient Substitution Guide
Preparation
- Preheat the oven to 375 degrees.
- Each apple should be washed and cored to a half-inch from the bottom. Peel the tops and bottoms of each apple using a vegetable peeler, leaving a two-inch wide band of skin.
- In a large baking dish, arrange the apples one to two inches apart. Into each apple’s well, sprinkle a little of the zest.
- Bake for 25 to 30 minutes, or until soft but not mushy, after adding the cider to the dish. Allow the apples to cool completely in a lightly oiled baking pan.
- Place one cup of sugar and half cup cold water in a medium-size heavy pot over medium-high heat once the apples have cooled. Stir constantly with a wooden spoon until the sugar is completely dissolved.
- Rotate the pan once the sugar starts to turn golden to even out the color. Using a wooden spoon, delicately coat each apple with the hot caramel once it has turned light amber. (Caramel burns quickly, so keep an eye on it.)
- As you work with it, it will continue to cook and turn a darker amber color.) Using a clean, cool, medium-size heavy pot, repeat the process with the remaining sugar.
- In the meantime, whisk the cream to soft peaks, fold in the ginger, and chill until ready to serve the apples.
- When ready to serve, use a metal spatula to dislodge the apples from the baking pans and arrange them on a serving platter or individual dessert plates with the ginger cream.
Sum Up!
There are a lot of options when it comes to caramelized apples
Make sure the apple you’re choosing are strong and crunchy…
…so it wouldn’t be broken when you’re going to fry them,
or dipping them in a hot sauce!
Conclusion
A lot of people loovee caramelized apples,
they are a heartwarming dessert indeed!
So, what do you think about the best apples of caramelized apples!
Have you done it right or wrong?
Let us know what you think by dropping a comment below!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
