Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Melt the Candy Wafer If you are using a microwave, put the candy wafer in a microwave safe bowl.
Discard the heals (the bits of round at each side of the apple after cutting the slices).
#Candy apple slices how to#
Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. How to make Candy Apple Slices Prepare your apples by washing them to remove any wax. When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Line a baking sheet with parchment and lightly spray with nonstick cooking spray. Dip each individual apple slice into the melted caramel and then place the slice back on to the tray. There are probably microwave melting instructions included. Use the directions to melt the caramel bits as directed. Pierce the apples through the stem ends about halfway through with candy apple sticks. Then place the slices on a parchment paper lined rimmed baking sheet. Keep off the heat but keep the thermometer attached to the pan. Stir in the butter, vanilla and a pinch of salt until smooth. Carefully pour in the cream and gently whisk to combine. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat.
Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Stir a few times before the sugar begins to boil to combine the ingredients. Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat.
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