Fantastic Soft Caramel for dipping Apples

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  • Published on Oct 4, 2014
  • How to make soft caramel and dipping apples. This is the same caramel that is wonderful for making Chocolate Turtles and small squares of caramel to pop in your mouth.
    This video offers a lot of candy making techniques.
    Please visit our website: www.marjoriecandies.com to see our signature candy, English Toffee.
  • Howto & StyleHowto & Style

Comments • 96

  • karinadoro1
    karinadoro1 3 months ago

    Thank you so much for this video. You're amazing! I just have one doubt. The caramel temperature is it 240 degrees Fahrenheit or Celsius?

  • Baking and More
    Baking and More 6 months ago

    I LOVE THIS WISH THE STEP BY STEP WERE WRITTEN BUT I WILL DO MY BEST TO TRY THIS THANK YOU SO MUCH

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  6 months ago

      Someday I will put out a cookbook that would help a lot of people. I will take a look at the this soft caramel video and see if there is not something I can add to the text below to help people out. Thank you for watching! Margie

  • Leticia Bankston
    Leticia Bankston 6 months ago +1

    Great video and you are adorable! THANK you

  • Rebekah Sanchez
    Rebekah Sanchez 7 months ago

    Just made the caramel apples they came out AMAZING! The caramel is not too sweet, soft and is just perfect. I didn't have a candy thermometer but still came out great.

    • Rebekah Sanchez
      Rebekah Sanchez 7 months ago

      Thanks to you!!! I just followed you and once mine looked like your' s that's when I turned it off.

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  7 months ago +1

      WoW I can make English Toffee without a candy thermometer but I would never even attempt making soft caramel without one. Congratulations. Margie

  • 85Meloyelo
    85Meloyelo 7 months ago

    one thing i noticed is that Margie doesn't explain to blanch the apples 5-10 secs in boiling hot water to remove the wax coating on the apples. Unless they're from a farmer's market, more than likely your apples will have wax on them and blanching and then towel drying them removes the wax so that the caramel will stick to them. I also stick them in the freezer for about 30 mins before i dip them so that the caramel will cool faster and drip down less.

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  7 months ago

      I have never heard of or considered blanching the apples. Although it seems to be a very good idea to remove any wax coating. I might refrigerate the apples instead of freezing them, because if the apple actually does freeze it will change the texture. I appreciate you comments. Thank you for watching and I appreciate your comments. Margie

  • Ella Adams
    Ella Adams 9 months ago

    How many apples can be made with your recipe. Love the pecan turtle idea. Can you please text me at 1410-274-9620. Want to make for Holiday party this weekend. Thanks/ Ella Adams

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  9 months ago

      I am so sorry but I'm not really sure maybe at least twice as many as you see in my video because I used Turtles and then I also put some into a tray.

  • qtypye75
    qtypye75 9 months ago

    Made it, didn't come out right. It was too thin on the apples, sticky. The leftovers was too sticky, wouldn't release from the wrap.

  • Danni Nungaray
    Danni Nungaray 9 months ago +1

    When I made this I dipped the apples into the caramel then I dipped it into melted chocolate. I let it cool down but when I tried cutting it, it got hard. The apples were hard to cut and the caramel did not stick to the Apple when we cut them into slices. we tried eating it but the caramel was too hard. Is there anything I can do?

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  9 months ago +1

      Test your thermometer. Boil water (at sea level) the thermometer should read 212 F. When making the caramel turn off the flame when the temperature is just! under 248 F (247.5). When over cooked the oils start to separate out of the caramel and that is why the caramel did not stick. Candy making is a little tricky. Don't give up. I hope that this helped. Margie

  • Khedni D Ramphal
    Khedni D Ramphal 10 months ago

    Thank you love your recipe

  • Nita Sorensen
    Nita Sorensen 10 months ago

    recipe?

  • wendy pearson
    wendy pearson 11 months ago +3

    Ooooh my Margie, you are THE queen of goodness! I am so glad to have your candy apple and now your chewy caramel apple recipe too, Thank you so much for sharing your wonderful recipes, I'm so grateful!! πŸ‘

  • Helen Grant
    Helen Grant Year ago

    Hi can you make this carmeal to pour over popcorn , because I am making popcorn ball,s

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago +1

      This recipe is for soft caramel. I have a caramel corn recipe on my channel. That is the recipe you want...not this one. Margie

  • Lorena Lee
    Lorena Lee Year ago

    Thank you very much your so helpful. They look so yummy.

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago

      If you do give this a try, let us know what you think. It really is a wonderful recipe. I have learned a lot about making caramel over the years, it took some time to get it right and now in this video I guess I share all that. Thanks so much for watching. Margie

  • lauren h
    lauren h Year ago

    Margie, is it possible to do this with margarine? Every caramel recipe I've seen has called for butter... I'm wondering if substituting it would have any effect on the finished caramel. 🧑

  • Brian Wisotzkey
    Brian Wisotzkey Year ago +1

    Thank you again for a great video! Let me ask you, what's the best way to vary the thickness of this caramel.. Is it just based on the candy thermometer (sugar temp), or do you have any other recommendations for varying the softness/thickness?. I'd like to use this recipe on Macarons, however I need that gooey/paste like consistency, so the caramel doesn't oozz out when handling the cookie.

    • Brian Wisotzkey
      Brian Wisotzkey Year ago

      Marjorie Vangenewitt Thanks for the recommendation! I'll have to play around and experiment, even if it's not the perfect consistency, there's nothing wrong with having caramel sitting around. :)

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago

      I am not sure. My first attempt would be to add more butter. Not cooking the caramel to the correct temperature would only cause it to crystalize.Sorry I could not have been of more help!Margie

  • AJB
    AJB Year ago

    Remember you can refrigerate your apples prior to dipping so the caramel can cook quicker and thicken up

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago

      Sounds like a great idea, that would help the caramel set up more quickly.ThanksAnd you other comment was cute.I am happy you enjoy the videos.Margie

  • AJB
    AJB Year ago

    You are the cutest thing ever. I wanna squeeze your cheeks!

  • Anabel Soriano
    Anabel Soriano Year ago +1

    How long Can I have these apples done in order to stay fresh?

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago +4

      Starting with nice fresh crisp apples they will probably last 2 weeks in the fridge, maybe more.. Out of the fridge 1 week. That is only a guessimate. My suggestion is to make um and eat um. LOLMargie

  • SpitFireOrganics
    SpitFireOrganics Year ago +1

    You remind me of my grandma.. You had me laughin the whole time!! Cool vid

  • Latresa Davis
    Latresa Davis Year ago +4

    Great recipe I will try it that way. I use the heavy cream at the end of my caramel. My recipe is:
    1 1/2 cups sugar, 1/2 cup water, 1/4 cup butter, cubed, 1/2 teaspoon salt, 2 cups of heavy cream. Is there a particular reason you use corn syrup? Does it help with the consistency of the caramel for the apples? It looks like it tastes great I love the brown sugar and vanilla. I make it the other way for my children. This would go lovely on some strawberries as well. I will be making this tonight.

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago +5

      Corn syrup is only necessary if the candy needs to have a longer shelf life. It keeps the candy from crystalizing.I was selling mine. Great Question! thanksMargie

  • Heather Mama
    Heather Mama Year ago

    Miss Marjorie I can't wait to make these ! Yours look so beautiful and delicious! I'm also chopping up some snickers, butterfingers and m&ms to put on mine 😊thank you for sharing ❀️

  • Sue Tridle
    Sue Tridle Year ago

    Very easy to follow they look delicious & pretty

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago

      I was surprised when I read her recipe how easy it was. That is the first sign of a good recipe. How simple it is, healthy delicious ingredients also. The less ingredients the better.Hope you give it a try and thanks for the nice comment.Margie

  • Amanda Lewis
    Amanda Lewis Year ago +2

    Such a pleasure watching u I will try thisπŸ˜€

    • Amanda Lewis
      Amanda Lewis Year ago

      @240Β° it was then so I let it go to 250Β° my thermometer shows caramel at 313 degrees help!

    • Amanda Lewis
      Amanda Lewis Year ago

      Marjorie Vangenewitt πŸ˜₯πŸ˜₯😭😭😱ALL THE CARAMEL CAME OFF!!! MY CARAMEL DIDN'T LOOK LIKE YOURS IT'S NOT THINK AT ALL. HELP!!!!

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago

      Let me know how it works for you.Margie

  • Amanda Lewis
    Amanda Lewis Year ago

    Does this caramel still if I wrap them?

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago

      That depends on what you wrap them in. Wax paper will not stick. Plastic wrap or a cello bag or parchment paper would work fine. Margie

  • maricela chacon
    maricela chacon Year ago +3

    You are just AWESOME! Thank you for showing us how to make your Delicious caramel treats and making it look so easy. 😊 Blessings to you.

  • 8fternoon
    8fternoon Year ago +2

    Awe this lady is cute

  • Alondra Padilla Vargas

    this is great the way you explained. I tried it. yet the caramel just falls down the apple. leaving a very thing layer

    • Marco Rosales
      Marco Rosales 11 months ago +1

      You have to remove the wax layer from the apple. One way is to dip the apples into boiling water for 6-10 seconds and immediately wipe them with a dry cloth or towel. Then the caramel won't slide off. Hope this helps

    • AJB
      AJB Year ago

      Try refrigerating the apples before you dip them

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  Year ago +2

      Wait for the caramel to cool a little

  • Luis Sanchez Musy
    Luis Sanchez Musy 2 years ago

    Love your recipe! Beautifully described and explained.
    Blessings and thank you!

  • Antoinette Bonner
    Antoinette Bonner 2 years ago +2

    Is this the same caramel you use for your pretzels

  • Emily M
    Emily M 2 years ago

    You can add more nuts by chopping them a bit finer and rolling the still warm apple in them

  • Meshalle James
    Meshalle James 2 years ago

    sometimes te butter cooks away fom the caramel. ..explain why plz

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  2 years ago

      Stir more toward the end...but gently and not continuously.That will help the but stay more incorporated and the temperature more even.Margie

  • Tonithenightowl
    Tonithenightowl 2 years ago +10

    You got my vote. You can tell this isn't your first rodeo.:o)

  • gustim9
    gustim9 2 years ago +1

    Hi, great recipe! Why did my Butter separate in the final of the process?

  • Linda Saucier
    Linda Saucier 2 years ago

    Great, thank you

  • Calchick7
    Calchick7 2 years ago

    that appears to be more than 1 cup of butter?? looks more like 2 cups

    • Calchick7
      Calchick7 2 years ago

      ok thanks

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  2 years ago +1

      Nope, I usually make this recipe with 4 cups of 1/2 and 1/2, and 2 cups of Butter.So, here I have 2 cups of 1/2 and 1/2 so it would be 1 cup of butter.I agree it does look like more in that bowl but it is 1 cup of butter.Sorry, If that looks weird.Margie

  • lovetina2010
    lovetina2010 3 years ago

    those are pretty. how much would you charge for an apple made like those wrapped up?

  • Margie's It's No Secret Candies

    1/2 and 1/2 is half whole milk and half heavy cream.Pretty simple hug?Margie

  • Berlitha Cornelius
    Berlitha Cornelius 3 years ago

    i love this show by make candy apples

  • Aldrin Lumanlan
    Aldrin Lumanlan 3 years ago

    Hi. Just want to know what is half and half? πŸ˜…

  • Charlene Tyger
    Charlene Tyger 3 years ago +2

    +Jac K ... she gives the recipe in the video

  • Jac K
    Jac K 3 years ago

    Where is the recipe?

  • Ibrahim Muhamad
    Ibrahim Muhamad 3 years ago

    can I use cream instead of half2

    • Berlitha Cornelius
      Berlitha Cornelius 3 years ago

      i love this show by make a candy apples

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  3 years ago

      +Ibrahim Muhamad
      I do not know that is a very interesting question.
      Cream would have less water in it than the 1/2 and 1/2.
      Water is important in candy making as it slows down the cooking process keeping the temperature from rising too fast.
      If you have to use cream use a little less butter and a little water.
      But just for the record. I really do not know.
      Thanks for watching and sorry I could not help you more.
      Margie

  • Evelyn Cruz
    Evelyn Cruz 3 years ago

    can you make this ahead of time and then put the caramel in a Wilton chocolate melter pop to melt the caramel?
    I want to use this recipe in my pop corn buffet bar.
    thank you for sharing.
    Evelyn.

    • Tonithenightowl
      Tonithenightowl 2 years ago

      Not sure what you're going for here but if you mean caramel corn that's different. It includes a drying process by baking it in the oven for an hour stirring every 15 mins for the caramel to harden. If not it would be a sticky mess if just poured over some popcorn.

    • Margie's It's No Secret Candies
      Margie's It's No Secret Candies  2 years ago

      Maybe but probably notBetter to use a sauce this is more of a soft caramel.Reheating it is kind of difficult.I have never tried it so it as a sauce.Margie

  • Margie's It's No Secret Candies

    Ha, Ha, that is very sweet...If I had one grandchild for every time I have heard that I would have one awesome family!!!!Thank you very much.Margie

  • Diane ruiz
    Diane ruiz 4 years ago

    I wish she was my grandma so we could make all kinds of sweets together, she's so precious

  • gucci Reaves
    gucci Reaves 4 years ago

    thank u omg your voice so pleasant

  • Perjhing MUA
    Perjhing MUA 4 years ago +1

    You remind me of my own grandma πŸ˜„ love your videos

  • Lila & Scruffy
    Lila & Scruffy 4 years ago +4

    I love your confections. I love candy apples, but am afraid to make caramel. It looks too hard. You make it look so easy and good. These are so inexpensive to make, yet they cost like 13.00 dollars for one with nuts. :)

  • Charlene Tyger
    Charlene Tyger 5 years ago

    My daughter and I just made this recipe and it was quite an adventure. I have never used a candy thermometer, but did for this. She says she takes it off a few minutes early... good plan. Our caramel was very good at sliding off the apple.... lol, it seemed a little butter. (I think perhaps because we didn't add the vanilla extract) In the end, it made it more adventurous, but in the end @ leaving the pan go to 248* we made a wonderful sugar daddy caramel. We are making this again!

    • Jac K
      Jac K 3 years ago

      @Charlene Tyger I found one that is nice and soft. Thank You

    • Charlene Tyger
      Charlene Tyger 3 years ago +1

      The recipe is within the video. I paused the video and wrote it down.

    • Jac K
      Jac K 3 years ago

      +Charlene Tyger Where did you find the measurements? Ive looked all over?

  • MsSixty?
    MsSixty? 5 years ago

    Fantastic! I'm inspired to try this :P