DIY Caramel Apple Bar
DIY Caramel Apple Bar Author: Ronda Eagle | Kitchen Dreaming DIY Caramel Apple Bar is a fun and festive way to enjoy caramel apples with less of the work!
Ingredients
- 2 lbs Apples , any variety
- For the Caramel Dip
- 1/2 cup corn syrup
- 1 cup packed brown sugar
- 1 can (15-ounce) sweetened condensed milk
- 1 stick (8 tbsp) butter
- 1/4 - 1/2 cup milk (this makes the caramel creamy like a dip). More or less to your desired
- consistency.
- 1 tbsp pure vanilla extract
- Optional Topping Ideas
- mini toffee bits
- mini marshmallows
- mini chocolates
- mini M&M
- bears/worms
- toasted Coconut shreds
- toasted crushed peanuts
- toasted Almond slivers
- toasted pecan pieces
- peanut butter , thinned out slightly with water
- pretzel pieces
Instructions
- Ahead of the party, make your caramel dip. It will need a few hours to cool.
- To make the caramel: Add the corn syrup, brown sugar, and sweetened condensed milk, and butter into a small sauce pan. With a candy thermometer, cook the caramel until it reaches 240°F (soft ball stage). If you do not have a candy thermometer, you can drop a bit of the caramel into ice water. If it forms a soft ball, you are at the right stage. If it is harder than you desire, add a touch more milk at the end - as it's the cream that determines the consistency of the caramel. Ince it's done, I usually allow it to cool slightly before pouring into either a buttered 8" x 8" pan to cool completely or a serving dish. Set aside and allow to cool - usually at least 2 hours.
- At serving time: Wash and dry the apples and set aside. I cut mine just before serving to prevent browning.
- Create the toppings bar. I like to use two 6-well muffin tins. It's perfect to carry and contain the toppings. If you have fewer than six ingredients, use one. Obviously, if you have more than six, use two.
- Slice and core the apples. If using, insert candy sticks into the bottom or each apple wedge and arrange them on a platter.
Notes
FAQ: I have not made caramel without the use of a candy thermometer. I have read how to tell the difference over the years in publication and have added those notes into the recipe. A meat thermometer will not work in place of a candy thermometer for this recipe.The cream determines the softness of the caramel. If you pass your endpoint and realize this after it's set, I have had luck in reheating the caramel and adding more cream.The Corn syrup is used so the sugar doesn't crystallize. It cannot be omitted in this but can be substituted. Honey, pure maple syrup or rice syrup would work well - though I have not tried these variations.
The nutritional info is for the caramel sauce, optional toppings will increase the calories per serving