Friday, October 16, 2009

Whitney's Vanilla Bean Caramel Apples

I wasn't going to post this yet, because I wanted to try it again but seeing that we're moving next week, "caramel apples: take 2" moved down the priority list. The caramel was yummy and unique and very chewy. Next time, I'll use a deeper pan and not heat it as high as the recipe calls for. My helper (Brandon) also accidentally stirred it once or twice and had to lift the pan off the burner for a minute since it was going to boil over - yikes! I don't know if this caused the caramel to harden quickly later, but it did. What we ate immediately was quite delicious and very chewy like Danielle mentioned. We also used the vanilla extract instead of the bean and weren't disappointed. Happy Fall although it's still 90+ degrees here everyday!


Danielle said...

I like the idea to dip pretzels in the caramel! I'll have to try that with caramel and chocolate. Yum!

We also had to stir ours and lift it off the burner a number of times. I honestly don't know why all caramel recipes say not to stir it. I'm sure there's a good reason, but stirring has never had devastating effects on any caramel I've made. (I brake that rule all the time.)

Melanie W. said...

I am excited to try these! Hopefully next week. I just bought some vanilla bean today though (I don't have extract either, and I figure the real beans cost the same or cheaper). I also bought a candy thermometer, maybe I'll take into consideration heating it to a lower temp.

Cami said...

Yummy, those look so good. I'm also excited to try these. Hopefully soon.

Every time I've done caramel I have to stir it. I'm so afraid of burning the bottom. I think you want to avoid splattering up the sides of the pan because it will burn but otherwise I can't think of any reason not to stir. Hmm... anyone else have any ideas?

Danielle said...

I did a little online research and found out that reason you're not supposed to stir and also the reason you're supposed to be careful about splashing sugar on the sides of the pan has something to do with unmelted sugar. Unmelted sugar can recrystallize (I think that's what I read) and that's bad because it can make your caramel grainy. I guess if you have unmelted sugar on your spoon and you introduce it into the boiling caramel, it can make your caramel grainy. Something like that.

However, like I said, I frequently stir my caramel so it doesn't boil over and I've never experienced grainy caramel.