https://www.sugarologie.com/recipes/black-caramel-apples
A baker asks, “Can my black caramel sauce be used for caramel apples?” And while I eventually got it to work for the most beautiful, shiny caramel with a soft chew. Getting to this point wasn’t straightforward. I started with my regular black caramel sauce. I made a dry caramel, added heavy cream, black cocoa powder, butter, and a bit of salt. Delicious, amazing, tastes like caramelized liquid Oreos. But although it’s good for dipping, it’s crappy for sticking onto an apple. For the second try, I reduced the butter in hopes that the fat reduction would increase the stickiness and viscosity. No, again, too thin. Third try, reduce the heavy cream a little bit closer, but no. And the fourth time now, that’s when I added a boiling step after adding the butter and heavy cream to reduce the water content that created a beautiful caramel, perfect for dipping and adhering. Now, the interesting thing is the more I looked into homemade recipes for caramel apples, most of the coatings were actually more akin to a soft toffee or butterscotch with no caramelized sugar that requires a high temperature. And because you’re cooking to what’s called the softball stage, that’s 235 Fahrenheitish. What you’re really eating is a mayar reaction apple or an inverted sugar emulsion apple, which understandably is not nearly as appealing as caramel apple, but who cares? No matter what method you use, they all taste good.
41 Comments
Here’s the recipe if you want to try! https://www.sugarologie.com/recipes/black-caramel-apples
Wait you guys eat soft caramel apples in the EU? I'm here in Europe and we have a hard glass type sugar shell around our apples… Interesting
I heard you say black cocoa powder and my brain translated it to black charcoal powder 😂
As a Northern European I’d be too upset at it not being liquorish. 😅
I heard “I bake your ass” as the entry line 😂
I gave you a thumbs up bc it's a cool experiment but no way would I ever eat this. Regular caramel stuck in my teeth is a lot more hidden lol!
No "Artificial" dye
Now to get that skull look from Snow White.
Eww disgusting
Toffee apple
Its not a malliard reaction apple there arent nearly enough proteins in the caramel
That looks like a poison apple from Snow White!
The Addams Family approves this recipe
I was talking while watching this video and I kept saying out loud to cook it longer, good to know I probably would’ve been great at troubleshooting an issue like this.
Please bite into it
Aww never thought about the difference between a Candy apple and a caramel apple.
Imagine making these for like a Snow White themed Halloween haunt and give those out for the kids with a green candy skull on the outside
Those look perfect for Halloween, almost like little witch cauldrons
You sound like me getting grumpy about stuffing vs dressing or yams vs sweet potatoes. 😆
A POISONED APPLE ONE BITE AND YOULL FALL INTO AN ETERNAL SLEEP HAHAHAHAHAHAHAHAHHAAA
-an evil witch prolly
omg letting the caramel cool as it drips down would look so cool tho
WOW!!!
I love that sweater…
This looks so cool. Also you could do a sleeping beauty themed style with this.
Time to feed these to snow white 😂
Get wax off apple.
Now can you make a black caramel coffee syrup? As a goth im HIGHLY intrigued 😍🖤
Imagine having patience 😅
As someone from northern Europe I'd be super disappointed if it was black and didn't taste like salty licorice xD
In the UK, we have Toffee Apples, which is just sugar (and, nowadays, there's often a little red food colouring in shop-bought ones) that's taken to the hard crack stage. We also have chocolate covered apples, which have become increasingly popular in the last 20ish years, so ur recipe sounds like an interesting mix of the two that I think I need to try… although the cost of black cocoa powder is rather prohibitive!
Halloweennn
You're a baking hero! I love how thoroughly you investigate these things
Should've put a little face of death on the apple like in Snow White😋 But this gorgeous. Well done! 👍🏾
Imagine the mess a kid would make with one of those..
I'm obsessed!!
I think you need to rework your recipe. Every time I try to replicate it, the whole pot vanishes before I coat a single apple. No idea what's going on. It also makes your lips rather tacky.
I love the colour. YTber Tanisha Shantez briefly boils her apples in a solution then rubs the wax off to help the coating stick. Something I never thought about.
I have that sweater! Btw: the hardest part I've found is keeping the caramel soft enough to eat, but not so soft that it just makes a blob under the apples 🫤 Those caramel apple companies make them PERFECTLY. It may not have the best flavor profile, but it doesn't rip out your fillings lol
*OH! PRO TIP: Pretty much all supermarket apples have a bit of wax on them. There's no problem with that! Helps them travel & keep them fresh. However, when making caramel apples, that can cause the caramel to slip. So what do you do?
1. Wash the apples with a stiff sponge (Dobie, Scrub Mommy, etc.) Dawn, and hope for the best.
2. Boil some water, dip the apple for a couple of seconds (not more!) then clean them off with whatever food-safe soap you use.
Happy dipping!
I think it would be amazing to use to make the poison apple from snow white
This is awesome! Activated charcoal cancels my birth control so I do not use it in cooking. Way better solution