Caramel Apples
Does anyone have a good recipe for caramel apples? Or is there any place in Manhattan that sells FRESH caramel apples? (Not the pre-packaged kinds.)
MillieMark
Oct 17, 2000 05:15PM
18 Replies so Far
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here's one my mom uses that works quite well. Lots of luck:
1 1/2 tbsp. butter
1 1/2 cups light brown sugar
6 tbsp. water
Popsicle sticks
8 to 10 apples (McIntoshes work well)
Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency. Gently bring to a boil, then cover and simmer for 3 minutes, until the pan's sides get steamy and the mixture is thin but somewhat sticky. Remove from heat. Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.
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I was looking for jelly apples, and didn't find any in Manhattan. The only place I know of for both types is the candy shop in
Coney Island a few doors down from Nathans. I have gone there just for the apples my cravings for them are sometimes that strong! If you find them in the city please let me know!
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They do have fresh caramel apples at Li-Lac at the moment, and they are awfully gosh-darn good.
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where is li-lac?
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Li-Lac has been around since 1923, and is located on Christopher west of Sheridan Square. I think they still have their stand in Grand Central, don't they? (Have been avoiding GCT as much as possible since the much-hyped renovation.)
Li-lac chocolates 120 Christopher------------242-7374
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thanks. i've heard so much about this place i feel i must try it. what should i get? i hate caramel apples.
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Almond bark made with dark chocolate. I'm not a chocolate lover, but this stuff is awesome.
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Try some of the chocolate covered candied fruit, like pineapple, apricot, etc.
Not at all what I usually would get but I worked at an office where when it was someone's birthday it was the tradition to get a big box of assorted chocolate-covered candied fruit for the staff to share. I got addicted very quicky, something about the toothsome texture; the smooth fruit with the melt-in-your-mouth chocolate; the bitterness of the chocolate with the sweet tang of the fruit.
First just walk in and SMELL the place. Then look around and go a little wild. Have fun!
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i went, i agonized, i bought, i ate. what i really wanted to get was something from the left case with all the massive bars and patties in it; there was one, and american bar, that was a big ole' graham cracker with marshmallow and chocolate and the good lord only knows what else. everything in that case looked like a huge brick of deliciousness. the maple walnut fudge also beckoned. but i wanted to branch out a bit, try some old faves and see how they measured up. champagne truffle: wonderful. milk chocolate pecan chew: marvelous. dark chocolate almond bark: hold the phone. this was by far the best thing i got there. by far.
next time i'm getting the fat bar and eating the whole thing.
(of course, while i was over that way i had to go to magnolia and get a piece of hummingbird cake. they also had breakfast buns for half price so i got a cherry crumble one and it made a terrific treat this morning.)
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Thanks for the update!, Love updates, never enuf of them.
Which reminds me have you tried more at Once Upon a Tart? If so, start a new thread and tell me about it. (Run, don't walk, over there to see all the fab Halloween cookies on display).
Oh, and next time, try a choco-covered fruit and I promise to try to dark choc almond bark, even though I am not a dk choc. person.
Happy Eating!!
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i was remembering the other day our once upon a tart conversation and my resolution to try more muffiny sconey things. must get back to work on that! i've been on a sweet 'n tart cafe/saint's alp craze recently, but li-lac may have snapped me back into chocolate/baked good country. and that good magnolia cherry breakfast bun with streusel topping was sure a winner...
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I'm looking for recipes for those caramel apples with all the trimmings; like chocolate, peanuts, toffee, white chocolate, etc.
Thanks!
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Sometime soon (if not already) after the warm weather ends, the Lemon Ice King of COrona (108th Street in Corona) near the Corona Heights Pork Store stops selling their famous Italian Ices to the public and sells caramel apples. Check it out. That whole little neighborhood is chowhound heaven. Get some hot fresh mozzarella from Marylou at the Corona Heights Pork Store. or patiently wait the long long time it takes to have Marylou make a chicken parmesan hero for you. Delicious fresh and a bargain to boot (but don't be in a hurry...)Lots of other goodies in this small piece of Italian heaven
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Candy apples - the kind my mother wouldn't let me eat, although she never really said, "You can't have that!" but rather, "You don't really want that, do you?" - are at Veselka, of all places. They have them up on the counter near the cash register, and they should have them for a couple of days at least.
They're made with big fat red Delicious apples, then a tooth-breaking hard candy shell, and over that a layer of chocolate. To gild the lily, they're rolled in slivered almonds. $2.25 for a trip down memory lane - or in my case, to revisit the memories I never actually had.
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am i the only one who detests candy apples? i really cannot abide them. how on earth do you get your mouth around one? and if you do manage to get an angle on something, why would you want to eat that mushy apple with icky candy superimposed on top of it? chocolate is even worse. it just flakes off and falls onto the ground, and chocolate and apples have no place being in the same confection, IMHO. just eat some chocolate with caramel and nuts in it and then a nice, crisp apple, and save yourself the awkwardness and embarrassment of wrangling one of those unwieldy horrors.
i think i hate them so much because i so desperately WANT to love them, and then i'm always so deeply disappointed.
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Emily,
Nobody ever said candy apples would be easy to eat.
Try eating one with a beard.
On second thought...
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I guess the feelings one has about candy apples today, or any childhood type food, are associated with the experience (or as Frank Language points out, the lack of experience) of it as a child. Candy apples were the second food we made in Mrs. Samuels' 7th grade cooking class at JHS 194, Whitestone. (In September, we made cheese balls.) Considering we had cooking one period a week, Mrs. Samuels went v-e-r-y slowly so that no one would waste materials or get hurt. It took a month to get to the actual point of making the apples. Inspite of all the preparation (or maybe because of it), I was amazed and delighted to finally dye the corn syrup red and roll the apples in the hot syrup. That first crunchy bite was magical.
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You're not alone, Emily. I can't bear them either. Give me some decent chocolate over a candy apple any day.And, maybe, if I want some fruit then an apple on its own. Something I associate with candy apples is candy floss. You can keep that too!
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