I love caramel apples, don't you?

Snooz · Post by **Snooz** » Sat Oct 15, 2011 9:12 am

They sell them at the grocery store around this time of year and I always pick some up when I go shopping.

Look at this beauty, doesn't it make your mouth water?

I called the store and suggested they start putting dates on their apples. The girl on the phone asked where they sold them, the bakery?

Anyone ever see Idiocracy? :yh_rotfl

Bruv · Post by **Bruv** » Sat Oct 15, 2011 9:23 am

Are they Toffee apples in English ?

They look bad to me.

I much prefer caramelised onions, or fried as we call them over here.

Post by **Betty Boop** » Sat Oct 15, 2011 9:30 am

Is the brown the apple, or do they inject the caramel in or something

That one would end up in the bin here :wah:

Snooz · Post by **Snooz** » Sat Oct 15, 2011 9:35 am

"Caramelization (British English: also caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor." Why add another word to the mix when "caramel" should be readily understood? Jesus, you Brits and your high-falutin' words. Toffee sounds like some effete flavored coffee that leaves a bad taste in your mouth, like hazelnut. Blech.

Post by **Betty Boop** » Sat Oct 15, 2011 9:45 am

I don't think your kind of apples have made it here, we only see toffee or chocolate coated apples.

Snooz · Post by **Snooz** » Sat Oct 15, 2011 9:50 am

Betty Boop;1372593 wrote: Is the brown the apple, or do they inject the caramel in or something

That one would end up in the bin here :wah:

I believe the brown part is rot and the green is mold. I guess I could have nibbled around the edges.

Post by **Betty Boop** » Sat Oct 15, 2011 9:56 am

SnoozeAgain;1372597 wrote: I believe the brown part is rot and the green is mold. I guess I could have nibbled around the edges.

That'll teach me to go with my first gut instinct that you were being sarcastic :wah:

I wouldn't nibble round the edges, I'd just lick the caramel off

Bruv · Post by **Bruv** » Sat Oct 15, 2011 10:01 am

SnoozeAgain;1372595 wrote: "Caramelization (British English: also caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor." Why add another word to the mix when "caramel" should be readily understood? Jesus, you Brits and your high-falutin' words. Toffee sounds like some effete flavored coffee that leaves a bad taste in your mouth, like hazelnut. Blech.

I resemble that Brit remark.

Anything with sugar content can be caramelised

The picture you have shown is not what I would know as either a caramelised or toffee apple. I would see caramilised apples as apple cooked in their own juices with the addition of sugar so they have a soft sticky toffee like coating.

Caramel is a confection along the lines of toffee but with a softer chewable texture rather than the brittle texture of the toffee used in toffee apples.

Toffee apples linky

Toffee linky

Caramelised onions linky

Snooz · Post by **Snooz** » Sat Oct 15, 2011 10:28 am

Now, THIS is a lovely caramel apple:

Gourmet Caramel Apples - Chocolate Dunked and Candy Coated Gifts, Set of 2 White Chocolate with Cinnamon Pecans: Amazon.com: Grocery & Gourmet Food

And my apologies, I didn't realize there was a difference between toffee and caramel until I looked it up:

Toffee and caramel are similar in color and flavor, but are different in two main ways—butter content and final cooking temperature—explain Bruce Weinstein and Mark Scarbrough, creators of the “Ultimate” cookbook series, which includes The Ultimate Candy Book.

“Toffee is basically sugar and butter,” they write in an email. “Caramel is sugar and cream or milk, with butter occasionally in the mix.” To make toffee crunchy, it is cooked to 300 degrees Fahrenheit, while caramel stays smooth when cooked to about 248 degrees Fahrenheit (but hardens at around 270 degrees).

“To get that chewy, gooey texture of caramel, you have to add a liquid, like milk, cream, or condensed milk,” says Christina McCoy Cohn, co-owner of the Nashville Toffee Company in Tennessee. Because caramel is cooked to a lower temperature, it retains some of the moisture from these liquids, creating a softer texture, says Doug Simons, president of the Enstrom’s candy company.

On a microscopic level, Simons says, you’re creating two types of sugar crystals by cooking the candies differently. In toffee, you get short-grain crystals, which make the candy break easily, whereas caramel’s long-grain crystals enable it to bend.

Source

Post by **Oscar Namechange** » Sat Oct 15, 2011 11:37 am

SnoozeAgain;1372590 wrote: They sell them at the grocery store around this time of year and I always pick some up when I go shopping.

Look at this beauty, doesn't it make your mouth water?

I called the store and suggested they start putting dates on their apples. The girl on the phone asked where they sold them, the bakery?

Anyone ever see Idiocracy? :yh_rotfl

NO

It looks like something has crawled In there and died.

Sorry Shrug

ellieR · Post by **ellieR** » Sat Oct 15, 2011 11:39 am

I remember buying caramels wrapped in paper and then unwrapping them, putting them in a sauce pan on the stove until they melted together. I bought apples and little sticks to put into the apple and then dip them into the caramel. Then you place them on waxed paper until they were cool. They are sticky but the children seem to like them a lot.

Snooz · Post by **Snooz** » Sat Oct 15, 2011 12:12 pm

I'm a child at heart.

That's what these are but the nuts on the bottom make them less of a mess to eat. I could make them myself but I'm basically a very lazy person.

along-for-the-ride · Post by **along-for-the-ride** » Sat Oct 15, 2011 12:32 pm

I used to love 'em.

How to Make Delicious Caramel Apples

Attached files

chonsigirl · Post by **chonsigirl** » Sat Oct 15, 2011 12:33 pm

Yes, make them yourself!

Snooz · Post by **Snooz** » Sat Oct 15, 2011 12:47 pm

along-for-the-ride;1372632 wrote: I used to love 'em.

How to Make Delicious Caramel Apples

Man, those look GOOD! Double dipped in caramel and chocolate with sea salt topping. That sounds really interesting.

Post by **Oscar Namechange** » Sat Oct 15, 2011 12:57 pm

along-for-the-ride;1372632 wrote: I used to love 'em.

How to Make Delicious Caramel Apples

We'll have none of that American Malarky here In England thank you very much. We have laws about the misuse of apples and I am sure these breach Article 8, section 4 of the misuse of apples law.

Snooz · Post by **Snooz** » Sat Oct 15, 2011 12:59 pm

You should see what we do with carrots.

Post by **Oscar Namechange** » Sat Oct 15, 2011 1:09 pm

SnoozeAgain;1372640 wrote: You should see what we do with carrots.

English law states that carrots must only be peeled and boiled as a side vegetable with roast beef. To use a carrot In any other manner carries a fine of £60. Carrots must not be displayed In the street and when purchasing, must be wrapped In a brown paper bag.

Bruv · Post by **Bruv** » Sat Oct 15, 2011 4:39 pm

SnoozeAgain;1372640 wrote: You should see what we do with carrots.

I have heard.........

My Mum used to make real Toffee apples, ordinary granulated sugar in a saucepan with a little water, boiled until a golden brown. Then dipped the apples attached to whittled sticks supplied by my Dad from kindling wood, allowed to cool on grease paper.

None of that caramel, chocolate or nut nonsense.............real toffee apples they are.

theia · Post by **theia** » Sun Oct 16, 2011 1:17 am

I looked at the photo and read the OP. I thought the apple looked quite unappetizing but then I decided that the green bits in the middle must be sprigs of sage. To make matters worse I thought that you meant "dates" as in the fruit, Snooze. Unsurprisingly the rest of the thread made little sense to me.

I'll get my coat...

fuzzywuzzy · Post by **fuzzywuzzy** » Sun Oct 16, 2011 3:51 pm

umm after seeing that first pick ....eeewwhhhhhh!!!! grosse . that's not how we make carameled apples . wha the heck is the black bit in the centre of them?

Post by **Oscar Namechange** » Sun Oct 16, 2011 4:00 pm

fuzzywuzzy;1372737 wrote: umm after seeing that first pick ....eeewwhhhhhh!!!! grosse . that's not how we make carameled apples . wha the heck is the black bit in the centre of them? Dead cockroaches.

fuzzywuzzy · Post by **fuzzywuzzy** » Sun Oct 16, 2011 4:19 pm

ooowwwhhhhh...OSCAR!!!!!

Post by **Oscar Namechange** » Sun Oct 16, 2011 4:39 pm

fuzzywuzzy;1372745 wrote: ooowwwhhhhh...OSCAR!!!!!

WHAT ???

Could be worse... I could have said live cockroaches.

fuzzywuzzy · Post by **fuzzywuzzy** » Sun Oct 16, 2011 5:13 pm

yeah good point . We make our apples into desserts (except for toffee apples....my children have had about three in their life time. )

ButterflyPrincess · Post by **ButterflyPrincess** » Sun Oct 16, 2011 5:29 pm

ahhh that is gross! =/ ohh i would have bitched to no end!

I've never cut open the apple before eating it... now I will start doing that...