So you’re ready to make caramel apples, eh? Well knowledge is power, so here are some ways to guarantee success.

10 TIPS FOR MAKING CARAMEL APPLES

1. BUY INDIVIDUAL APPLES. You don’t know what you are getting if you buy apples in a bag. Yes, buying the bag is cheaper, but you want to bite into a hard, crisp apple… not one that’s soft with bruises.

2. WASH THE APPLES. Apples produce their own wax naturally. Many growers (even organic) also add another layer of USDA-approved wax to give them shine and retain moisture. You’ll want to remove this wax so the caramel will stick. Simply place the apples in a colander and pour on boiling water. Dry completely to remove the white film.

3. USE FOOD-SAFE STICKS. Chopsticks, craft sticks or pop sticks are perfect for holding the apples. It’s very Pinteresty to use sticks you’ve gathered outside. Unless you’re going to boil these twigs and let them dry out thoroughly, pass up this idea. Do you really want to use something that a squirrel sat on earlier in the day?

4. CHILL YOUR APPLES. Line a baking tray with parchment paper, put the sticks in the apples and then put the apples on the tray. Refrigerate until ready to dip. This will help the caramel stick!

5. USE THE RIGHT POT. Use a heavy pot. A heavier pot distributes the heat evenly so you won’t get “hotspots” and burn the caramel.

6. GET A THERMOMETER. A candy thermometer is absolutely essential. Many recipes give you visual clues, but what I may consider “dark amber” someone else may find to be “already burned.” Don’t risk it.

7. USE A SILICONE SPATULA. A heat-resistant spatula allows you to really scrape the sides of the pot so the caramel doesn’t overcook and burn.

8. HAVE THE DECORATIONS READY. This goes back to basic mise en place; have everything in place before you begin. You want the decorations on plates and ready to go before the caramel on the dipped apples cools too much.

9. DECORATION PERFECTION. When decorating the caramel-covered apples, roll the apples in the decorations (nuts, candy, whatever) or put the decorations in your palm and press them gently into the apple. If you try to sprinkle on the decorations, they will just fall off. Get ‘em to stick the first time.

10. HAVE PATIENCE. Making caramel apples takes lots of patience. Waiting for the caramel to reach the right temperature. Waiting for the caramel to cool before decorating the apples. Waiting for the decorated apples to set before you can dive in and finally eat them…

Now that you’re armed with these 10 Tips for Making Caramel Apples, click here to find the Perfect Caramel Apples Recipe. And if, by chance, you have any leftover caramel… pop some popcorn and pour it on top. Now that’s enchantment!

 

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Have you ever made Homemade Caramel Apples?

I’m not talking about Caramel Apples made with those cute little candy squares that you buy in packages.

I’m talking about REAL honest-to-God Caramel Apples that you make from scratch from REAL HOMEMADE Caramel. This is the Perfect Caramel Apples Recipe.

You absolutely need a candy thermometer for this recipe. A lot of recipes will give you visual cues, but using a thermometer will guarantee that you’ll get it right the first time (yep, I learned the hard way).

If you’re wondering what kind of apples to buy, get what you like to eat out of hand. Honey Crisps are delicious but HUGE! Granny Smiths are tart, but balance out the sweetness of the caramel. Red Delicious are pretty bland, but tend to be uniform in shape.

Decorate the apples or leave them plain… they’ll be delicious no matter what you do!

This recipe was featured on:

     

Here’s how you buy a little more kitchen real estate without blowing out a wall: Dexas’ Over-The-Sink Strainer Grippboard®. This 22-inch durable cutting board has non-slip handles that grip the surface to keep the board securely in place over your sink. This means you’ve instantly got almost 2-feet of additional counter space to slice, dice, mince and chop that you didn’t have before.

Dexas’ Over-The-Sink Strainer Grippboard® has a removable silicone strainer basket makes it even more convenient to wash and strain fresh fruits and veggies. And it expands to a 2½-quart capacity so you drain hot pasta or vegetables. The board is made of non-porous and odor-resisting poly board, so it won’t dull your knives (I loathe dull knives!).

And when you’re finished… it folds flat for storage. How’s that for efficiency?

Click here to order, or find them at Bed Bath & Beyond, Crate & Barrel, The Container Store, Williams-Sonoma, Macy’s Dillard’s and Sur la Table! Check out Dexas’ website.  They design some pretty cool kitchen tools and gadgets as well as specialty products that will really stimulate your culinary creativity (as well as help you eat healthier!). Oh… and they’ve got some pretty great pet products, too!  

Scrambled Eggs are one of those recipes that seem relatively easy to prepare, but, for some reason, perfect scrambled eggs are hard to master.

Until now.

I’m giving full credit to the new 10-inch ceramic-coated Induction 21 Steel fry pan my friends at Chantal asked me to try out. The pan has copper melted into the steel, which conducts heat quickly and evenly. Even cooking temps are important so your scrambled eggs will have those light fluffy curds (not grainy dry ugliness).

The pan is also ceramic coated, which means it’s a non-stick pan… but doesn’t emit toxic fumes when it’s overheated. It is PFOA and PTFE free (click here for more info on what that means and why that’s a good thing). Chantal doesn’t recommend using non-stick sprays… butter and oil are best. It’s nickel-free… which is a plus, because I’m allergic to nickel!

The pan is made with titanium for added strength and durability… super important if you cook a lot.

I really like that the long ergonomic handle stays cool to the touch while cooking. It features a wide flat bottom, sloped sides and has a dripless pouring rim to reduce spillage. I used it on my gas cooktop, but it’s perfect for induction or other cooktops.

This pan does not need to be preheated and a low to medium setting is all you need for most things you’ll prepare. It is not dishwasher safe, but I don’t put my pots and pans in the dishwasher anyway.

This pan is great for searing fish fillets, browning chicken breasts, sautéing vegetables… or making the Perfect Scrambled Eggs! There’s a step-by-step tutorial after the recipe!

Tutorial: How To Make Perfect Scrambled Eggs

1. Gather your ingredients: 2 eggs, ¼ cup boiling hot water, 1 tablespoon butter, salt and pepper to taste.

 

2.  Heat your water.

3. Beat the eggs vigorously until completely blended (you want as much air in them as possible so that they’ll be fluffy); set aside.

4. Heat butter in the Chantal Induction 21 Steel™ Fry Pan on medium low heat until melted.

5. Beat boiling hot water into the eggs.

6. Pour immediately into the fry pan; reduce heat to medium low.

7. Push eggs gently across the pan with a wooden or silicone spatula, forming large, soft curds.

8. Cook for 1 to 2 minutes until thickened and no visible liquid egg remains.

 

9. Remove from heat and serve immediately.