When the batch reaches 234 degrees (after another 15 to 16 minutes, but watch the in Visual Studio .NET

Generating QR Code 2d barcode in Visual Studio .NET When the batch reaches 234 degrees (after another 15 to 16 minutes, but watch the

Tip: This recipe produces an excellent caramel that s delicious just as it is, or you may use it for dipping apples or for a cluster with pecans (I cover both of these recipes later in this chapter) In my store, I don t cover this caramel with chocolate because I don t have any real affinity for a chocolate-pumpkin combination But nothing says that you can t cover this caramel in chocolate!

Per serving: Calories 34 (From Fat 10); Fat 1g (Saturated 1g); Cholesterol 3mg; Sodium 11mg; Carbohydrate 6g (Dietary Fiber 0g); Protein 0g

Caramel is a hydroscopic candy, which means that it attracts moisture, so protecting your caramel from humid air is of paramount importance The problem isn t evident when the caramel is warm but, as it cools, if the humidity is high, the attraction becomes unavoidable If you want to save caramel to eat later or to dip in chocolate later (see 15 for details on dipping), you must protect it from the elements To do so, you want to store the caramel in an airtight container at or below 50 percent humidity (To measure humidity, get an inexpensive thermometer that has a humidity gauge on it) When storing caramel using this method, be careful not to let the pieces touch because they ll become inseparable friends in a short period of time Before you fill your container, place a sheet of wax paper in the bottom and, as you re filling it, place a sheet between the layers of caramel If you use this method, you should keep the caramels at room temperature Refrigerating them isn t a good idea because more harm than good befalls them due to the condensation that forms inside the containers, which leads to very sticky caramel If you want to freeze your caramel, don t cut the caramel Wrap the uncut caramel in nonstick paper, and place it in a freezer bag and then in another freezer bag You can freeze it for up to six months To thaw it, place it on the counter at room temperature for at least eight hours (overnight is good) When thawed, remove from the packaging and treat as fresh caramel

In this section, I tell you all kinds of ways to use caramel so you can enjoy this delicious confection to the fullest Although caramel squares are wonderful and are such a nice addition to any candy assortment, other uses of caramel await you! For instance, in recent years, the lowly caramel apple has been elevated to the level of a full-blown dessert In bygone times, a plain caramel apple or a caramel apple with chopped roasted peanuts was pretty much the caramelapple menu But then some wise candy maker somewhere out there decided that the apple could stand for a bit of a skin lift, so to speak Although caramel apples are still quite popular in their original forms, nowadays apples have gone just a little further Today s caramel apple has gained a chocolate coating and, on top of that, just about anything that can stick to chocolate One of the wonderful things about the dessert apple and, something that has accounted for its growth in appeal to the masses, is the seemingly limitless concoctions You re limited by only your imagination

For this recipe (featured in the color section), you need 2 pounds of tempered chocolate (for details on how to prepare tempered chocolate, see 14 before you dig into the following recipe) You also need skewers, either wooden or paper I prefer wooden skewers, but they re very sharp Always be aware of the pointed end because you d be surprised how easily you can forget to look before you stick an apple The point will go through you about as easily as it will go through an apple Which end of the apple you stick is up to you; I ve seen people stick them using either end I prefer putting the stick in the bud end, making the end that had the stem the bottom Tools: 51 4 inch-long skewers Preparation time: 11 2 hours plus at least 1 hour cooling time for caramel and 10 minutes for chocolate to set on the apples Yield: 6 apples 6 Granny Smith apples (100-count size; your produce person knows) 1 warm batch of caramels (see the Caramels recipe earlier in this chapter) 2 pounds chocolate for tempering to coat caramel apples 2 cups each of at least 2 types of toppings, such as chopped pecan pieces, almond slices, fresh coconut, chocolate chips, and peanut butter chips