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Hummingbird Caramel Apples

Hummingbird Caramel Apples

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Step 1

Push a wooden craft stick into the top of each apple. Bring sugar, corn syrup, and water to a boil in a medium, heavy saucepan, stirring until sugar dissolves. Bring to a boil over medium-high heat. Cook, without stirring, 9 minutes or until lightly golden (about 260°). Stir half-and-half, coconut milk, vanilla, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently.

Step 2

Combine dried pineapple and pecans in a food processor; pulse. Combine pineapple mixture and coconut in a large bowl.

Step 3

Pour caramel into a bowl sitting in a hot water bath. Swirl bottom halves of apples in caramel; dip in pineapple mixture.

Hummingbird nectar is a simple sugar water solution, but it must be made with the right proportions to attract hummingbirds and give them an easily digestible food source. By following the steps below you can easily create a safe and healthy supply of hummingbird nectar.

Combine Sugar and Water

Combine one part plain white granulated table sugar and four parts water.

Heat the Mixture

Slowly heat the solution for one to two minutes for slow fermentation and to help the sugar dissolve.

Let Cool

Allow the solution to cool completely before filling feeders.

The Best Hummingbird Nectar Recipe Ever

Prepare the Apples:

  1. Wash the apples and remove the stems.
  2. Poke the wooden sticks into the top of the apple, about halfway through.
  3. Set the apples aside on a parchment lined baking sheet.

How to remove wax from apples?

If the apples are waxy that can make it difficult for the caramel to cling on. Here are two ways to remove the wax:

  1. Wash them in very hot water (wear rubber cleaning gloves) and use a vegetable brush or rag.
  2. Dip the apples in boiling water for 5-10 seconds and then rub with a paper towel or kitchen towel.

Make the Homemade Caramel:

  1. Bring the sugar, corn syrup, butter, and cream to a boil over medium heat.
  2. Stream in the second cup of cream and continue cooking until the caramel has thickened and reaches a “soft ball” stage.
  3. Remove from heat, stir in the vanilla extract, and let it cool for 5 minutes before dipping the apples.

Dip the Apples:

  1. Holding onto the stick, plunge the apple into the caramel. Tilt the pan and twirl the apple to get as much of the apple coated as possible.
  2. Pull the apple out of the caramel and let the excess caramel drip back into the pot as you hold the apple at a 45 degree angle while spinning.
  3. Dip the apple in the nuts if desired and hold upside down and twirl for 1-2 minutes before setting on the parchment paper. (Let another person do this part so you can get started on the next apple.)

Add the Chocolate:

  1. Melt the chocolate chips 50% power in 30 second increments until melted.
  2. Pour into a bag, cut a hole off the corner.
  3. Squeeze the chocolate out of the bag over the caramel apple. This is easiest if one person holds the apple and slowly turns it as one person drizzles.

Package the Caramel Apples:

  1. Once completely cooled, place an apple in the middle of a square piece of cellophane.
  2. Pull up each corner and then have another person tie a string around the cellophane, pulling tight so it is snug around the stick close to top of the apple. Tie a bow.

Unwrap the caramels and place them in the slow cooker with the water. Cover the pot and cook the caramels on high for 1 to 1.5 hours, or until they are completely melted. Stir frequently to prevent scorching. If you notice any scorching, pour the mixture through a mesh strainer and discard any dark particles.

Put the caramel into a saucepan on low or leave it in the slow cooker (set on low, as well) to keep the mixture warm while you dip the apples. Use caution if children are helping because the crockpot gets quite hot to the touch and the caramel will get hot enough to cause painful burns.

Line a large baking pan with wax paper and butter the paper.

Wash and dry the apples. Insert a popsicle stick into the stem end of each apple.

Dip each apple into the hot caramel and turn to coat the entire surface. Holding the apple above the pot, scrape off any excess caramel at the bottom of the fruit. As the caramel level lowers, use a spoon to help coat the last apples.

Place the caramel-coated apples on the prepared pan, stick-side up.

Coat the lower half of each apple with toppings, if using.

Put the pan with coated apples in the refrigerator until they are thoroughly set.

Delicious Toppings

Once the caramel is partially set on the apples, use one or more of these toppings to give your treat an extra crunch. Use them to throw a decorate-your-own-apple party. Your guests will love being part of making this sweet treat. Once each guest is done decorating, place the apples in the fridge for 20 minutes:

    : Add texture with toasted pecans, walnuts, almonds, or peanuts.
  • Chocolate: Use dark chocolate chips, cocoa nibs, M&M's, Reese's, small peanut butter cups, or any chopped chocolate bar of your choice for a decadent twist on your dessert.
  • Sprinkles: Colorful sprinkles or candy eyes are great toppings for younger guests.
  • CrumbledCookies: Choose any cookie of your liking, from vanilla wafers to snickerdoodles, chop, and apply to give crunch to your apples.
  • Toasted Coconut: Use store-bought coconut flakes or make your own by placing some freshly shaved coconut in the oven for 35 minutes at 400 F until crunchy, stirring halfway.
  • Dried Fruits: Fruits like cranberries, raisins, figs, and dates are a sweet addition.
  • Cereal: Use different cereals like Froot Loops, Cheerios, granola, Cap'n Crunch, or Cocoa Puffs to decorate your apples.

How to Store the Apples

These apples keep well at room temperature or in the fridge for about a week. No matter where you choose to store, use one of these methods to ensure they stay fresh:

Caramel Stuffed Baked Apples Recipe | Must-Make Fall Treat

Preheat the oven to 375 degrees. Cut each apple in half from the top down.

Scoop out the core and a bit of the insides of the apple using a melon baller. Place all the apples in a 2 quart casserole dish.

Brush the top (flesh side up) of all the apples with melted butter. Sprinkle sugar and pumpkin pie spice over the top. Pour water in the pan to help steam apples.

Bake in the oven for about 15 minutes for medium apples like mine. Bake larger apples for a total of 20 minutes. Take the apples out of the oven.

Place 2-3 pieces of caramel candies in the middle of each apple, depending on the size of your apple. Return to bake for another 10-15 minutes until caramel is melted.

Chop the chocolate candy bar into pieces and place into a microwave safe bowl. Heat in the microwave for about 30 seconds until melted. Stir and then drizzle over the apples.

Chop the Heath candy bar and sprinkle the crumbs over the apples. Enjoy!

Ready to up your caramel apple game?!

Consider baking a pan of these insanely delicious caramel stuffed apples for your next fall gathering!

These apples are spiced, roasted with sugar and butter and then stuffed with real caramels. The grand finale is a chocolate candy drizzle followed by chopped toffee candy bar crumbs.

Caramel Apples without Corn Syrup

Caramel apples are icons of fall. I remember going to the Texas State Fair with my dad each October, saying “hi” to Big Tex and eating a big caramel apple (along with assorted exotic deep-fried foods). The other day when I looked around for a caramel apple recipe, I only found ones with corn syrup and/or white sugar so I decided to develop my own recipe using whole cane sugar and maple syrup instead of the refined sweeteners. The result? Ooey, gooey caramel with deep rich flavor draped around a crisp sweet apple. They really are fantastic.

I made the apples with a variety of coatings. If you’re a coconut fan, you must try the toasted coconut caramel apple. The flavor combination made me do a little dance around the kitchen. My kids suggested crushed chocolate chip cookies and they were fabulous as well. Maybe someone can take this recipe and start selling organic caramel apples at a fair. I’ll be the first in line.

Caramel Apple Cobbler

This post may contain affiliate links. Read my disclosure policy.

Caramel Apple Cobbler is the ultimate autumn treat. Baked apples, sweet caramel, cinnamon, and a buttery dough all come together in this delicious recipe!

Cobblers always make perfect Dessert Recipes that you can make quickly without worrying about making them look neat. Just like Pecan Cobbler or Chocolate Cobbler, this dish is easy to make and takes less than an hour.


If you’re looking for the perfect Fall comfort food it’s impossible to beat cinnamon-spiced apple desserts. The baked apples and warm spices just make the ideal combination! This Apple Cobbler recipe is easier to make than an Apple Pie, but you still get the same flavors you would from Apple Pie Filling. Along with the fresh apples this dessert recipe also gives you a delicious caramel flavor for some extra sweetness.

To take this Cobbler recipe to the next level add an ice cream topping. Creamy Vanilla Ice Cream makes the perfect cobbler topping. Serve the Homemade Apple Cobbler warm and let the vanilla ice cream melt over the apples and flaky cobbler crust. For more cobbler toppings you use heavy cream and sugar to make Whipped Cream. You can also add more caramel to the sweet treat with a Caramel Sauce.


I gave this 1 star because the caramel tastes great. The problem with it is, however, that the caramel looks great on the apple for the first 1/2 hour, but by the next morning you have a very thin layer of caramel on the apple and a big pool of it at the bottom of the apple. The caramel never hardens, even if you follow the directions exactly. I've made this a couple of times on a couple of different cooktops (gas, electric) and with various thermometers (digital, candy), and I'm very precise with my candy making, but these apples just never work for me. So sad. I ended up having to cut up the apples and scrape the caramel into a bowl and eat them that way both times.

Can these be made a day ahead of time? I remember trying them last year and they were delicious, although I didn't have a candy thermometer so the consistency was off Made a great dip for cut apples, though.

Totally worth the sticky mess in my kitchen! I loved the taste of the caramel and even though they were messy because I didn't have a candy thermometer (I thought I did and then couldn't find it after I had already started), so I'm sure that I didn't get it to a high enough temperature. Gave some to the neighbors so I wouldn't eat them all in one sitting!

I was able to get the consistency mostly right on my second try. I think I still fell a little bit short of dark amber (I took it off at around 300-315, should've left it on for a little longer), so my caramel was a little more chewy than hard. My red wine took a lot time to reduce, so by the time I got the caramel it was still only at half cup. I used half of that instead, and so the wine taste was not really strong. However, the caramel did not pool at the bottom of the apples at all. I think it may be because I let to go past 238 to around 255, so it hardened a little better. The taste was good though.

I think this was f un. I was really nervous about it, its new to me. However, it went well. We scrubbed apples for wax and simmered wine for 10-13 minutes and then made sure we got it to 240 degrees the dropped to 200 and swirled the apples for a while before i set them on wax paper.

I made this recipe last weekend and they were amazing! I used Royal Gala Apples that I am sure were waxed. I washed them well, but probably did not get the wax removed. I too had the issue with the taffy slowly pooling around the bottom of the apples. They were absolutely beautiful when I made them but with every passing hour the taffy puddle got bigger. They tasted fabulous. I just need to to master the taffy sticking to the apples. I will make these again in a couple of weeks for Thanksgiving.

Question: when it says, "Add cream and simmer until. " does this mean to turn the knob on my stove to Simmer, or leave the heat as is, until the temp on the candy thermometer reaches.

Second time I have made this dish for our college students and staff and they love it. The suggestions in other reviews about wax on the fruit and heat are key, as is patience to let the wine thicken and reduce. There is a sludge factor, but i am not after the commercial caramel coating experience here. These are delicious, attractive, and fun to make.

Excellent results on first attempt and guests were very pleased. Must have a candy thermometer and dry waxless apples. I picked mine up at Whole Foods and scrubbed off the veggie wax with dish soap. Got mixture past 240 then started coating when it fell to 200. I held them upside down for a 20 sec count and my apples remained perfectly coated with ZERO puddles. Word to the wise, DO grease your wax paper.

Simmering doesn't make sense - it should be at a rolling boil. 238 degrees also doesn't make sense - take it up to 245 degrees. The higher temperature will make for a firmer coating that sticks.

I think the key is keeping caramel hot, hot, hot. I heated to about 245 F, let it cool to about 210 and the first batch came out well, retained color and stuck to the washed and wiped-dry apples. As the caramel cooled, the color faded and I had a puddles of caramel that was really too gooey to make it a pleasant eating experience. Great taste, though. Worth experimenting with. I saved the second batch by rolling the apples in nuts and placing in a paper muffin cup. I gave it three forks because of the wonderful flavor and the hope that I will get the temp right next time!

I tried this recipe twice in one night and the biggest tragedy is a whole bottle of wine is gone with not much to show for it. The first failure was my fault for not paying closer attention, but the second time I tried it I did everything perfectly, but the caramel never hardened. I let the apples set overnight and all I had in the morning was a gooey sticky mess. I wouldn't recommend.

Loved these apples. Bought apples from the farmer's market - no wax! I thought the red wine added a wonderful flavor and a gorgeous color to the apple. The caramel was a little runny but . I have not made caramel apples before and am now intrigued to try different recipes.

The one fork is for taste - if I could figure out a better cooking method, it was a great change from the typical caramel - not as sweet with a nice hint of wine. What a mess! I am not afraid of making candy, caramel, etc. but this method just did not work. The texture was completely off, really gritty with chunks of sugar. When I finally did get it smooth it did not solidify enough to stick to the apples and kept dripping off. Glad I had good friends over to laugh it off!

If I could give this recipe 0 I would. I ended up consulting the Larousse Gastronomique for an appropriate caramel recipe for apples after trying to make this four times. One turned out okay, but as hard tack candy, so I have candied apples. The rest turned into sludge.

I haven't tried this recipe, but recall a tip for caramel apples that may help with the complaints listed. Since apples are often "waxed" when put in the stores, another recipe suggested dipping them first in very hot water to remove the wax. I've done it with other caramel apple recipes and had better luck with the caramel sticking. Only problem I found was some slight discoloration in the apple skin. though that's less of a problem if the caramel coating sticks.

The only reason I gave 1 fork is that giving zero is not an option. The sauce itself is good, but doesn't stick to the apples at all. Leaving you with apples with sticks stuck into them, and a pool of sauce under them. I would recommend using the sauce for dipping cut up apples. Way too time-consuming for coming out wrong (and I followed the directions as written).

The taste of the caramel was great, but the texture was off: most of the caramel slid off the apples into a pool on the waxed paper, and what remained on the apples had a somewhat gritty texture. I followed the cooking directions exactly, using a candy thermometer to get the precise temperatures. It's too bad they didn't come out together because the red wine and the caramel flavors together was divine.

Caramel Apple Recipes

Crisp apples and sweet caramel make such a delicious pair! Caramel Apples are just one of my many favorite foods during the fall season. As I was searching for Caramel Apple Recipes, I found so many different ways to combine these two amazing flavors. I hope that my family is prepared for me to try out every one of these Caramel Apple Recipes this Fall……pretty sure I won’t hear any complaints.

As always, please click on the link above the photos to be taken to the original sources and recipes .

Caramel Apple Slices from Domestically Blissful

Caramel Apple Nachos from The Pin Junkie

Slow Cooker Caramel Apple Pie Dip from The Magical Slow Cooker

Apple Pie Caramel Apples from NoBiggie

Homemade Caramel Sauce from The Idea Room

Caramel Apple Poke Cake from Life in the Lofthouse

Caramel Apple Cheesecake Bars from Raining Hot Coupons

Mini Caramel Apples Recipe from my litter

Caramel Apple Popcorn from Your Homebased Mom

Bloomin’ Baked Caramel Apples from The Gunny Sack

Caramel Apple Cupcakes from taste and tell

Caramel Apple Cider Shake from Mom on Time Out

Caramel Apple Pie Cookies from Cincy Shopper

Caramel Apple Cider Cookies from The Girl Who Ate Everything

Homemade Caramel Apple Pops from Lilyshop

Salted Caramel Apple Pie Bars from sally’s baking addiction

Caramel Apple Pretzel Salad from The Gunny Sack

Caramel Apple Milky Way Cheesecake Bars from Inside BruCrew Life

Caramel Apple Muddy Buddies from Life with the Crust Cut Off

Caramel Glazed Apple Bread from Pass the Sushi

Salted Caramel Apple Tartlets from Plating and Pairings

Caramel Apple French Toast from the cozy apron

Snicker Caramel Apple Dip from Bitz and Giggles

Caramel Apple Cinnamon Rolls from Mom on Time Out

Apple Cream Cheese Bundt Cake from baked by rachel

Apple Pie Caramel Apples from your homebased mom

Inside Out Caramel Apples from Better Half Weddings

Snickers Caramel Apple Salad from chef in training

Caramel Apple Gift Kit from The Idea Room


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Recipe Summary

  • Nonstick cooking spray
  • 2 cups sugar
  • 1/2 cup heavy cream
  • 6 Granny Smith or Red Delicious apples
  • 1 cup toasted pecans (optional), coarsely chopped

Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.

With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.

Watch the video: Cake Caramel pear - I - Tortodel!


  1. Amell

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  3. Mace

    In my opinion, mistakes are made. Let us try to discuss this.

  4. Agoston

    It is simply matchless phrase ;)

  5. Husayn

    Sounds completely attractive

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