Caramel Apple Flan Recipe (2024)

FAQs

Why doesn't caramel stick to apples? ›

Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off.

You've got to cook it long enough to get a nice thick caramel covering and not have it sag off the apple. However you cook it too long and it won't go on smooth, or it will dry too hard to eat!

Buttery caramel and toffee-studded custard hug fresh Granny Smith apples piled high in our melt-in-the-mouth shortbread crust. Defrost Time: 16 hours. Storage Time After Defrost: 7 days.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

The wax coating that covers most apples will prevent the caramel from adhering to the apple, and the caramel will slide right off. Insert a popsicle stick into each apple, then bring a large pot of water to a boil (the water should be high enough in the pot to submerge an apple).

When making them yourself, let the apples sit on the counter for about 30 minutes to give the caramel adequate time to cool and solidify before refrigeration. Wrapping your caramel apples in wax paper or plastic wrap will also help keep the moisture away.

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.

Go with a sweet, tart and crisp apple like a Pink Lady, or if you're looking for extra contrast to the sweetness, grab a Granny Smith.

Caramel is also made from sugar but with the addition of butter and cream, which creates a soft, chewy coating around the apple that doesn't harden. A lot easier to bite for little teeth (or old!). Toffee, on the other hand, is predominantly made with sugar which results in a hard crack coating around the apple.

What kind of apples does mcdonalds use for their pies? ›

So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

you simply haven't cooked it enough-- possibly your microwave is less powerful (the original recipe doesn't specify a wattage for cooking the caramel) or the butter you used has a higher water content. You could try cooking the mixture for a little longer, and seeing if it sets up firmer.

Supplies for Caramel Apple Slices on a Stick:

Popsicle Craft Sticks or Lollipop Sticks.