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7: Caramel Contentment in VS .NET
7: Caramel Contentment
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1 Wipe the apples with a clean, damp cloth and dry them Remove the stems of the
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apples; you can use tin snips or another cutting tool, or twist the stems off by hand
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2 Line two cookie sheets with wax paper 3 Set one apple on one of the cookie sheets lined with wax paper and carefully grasp a
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skewer (with the pointy side facing away from you) with a small cloth in your hand for padding Place the point on the apple core, and slowly press it into the apple You can press the stick completely through the core but, by stopping short of complete penetration, you slow oxidation to the core, making the apple last longer
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4 Make a batch of caramels using the basic caramel recipes (as I describe how to do earlier in this chapter) Remove the pot from the heat
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5 Grasp the end of the skewer and, while allowing the apple to rest in the pot of warm
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caramel, spoon caramel over the apple until it s coated Then lift the apple out of the caramel, but still keep it within the confines of the pot; gently roll the skewer between your fingertips, spinning the excess caramel back into the pot (See Figure 7-2 to get an idea of how to do this technique properly) Don t spin too hard because you can spin caramel out of the pot and onto you, among other things Just spin enough to remove the excess caramel, and place the apple on a cookie sheet lined with wax paper
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6 When the caramel-coated apples have completely cooled (about 1 hour), replace the
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wax paper on the cookie sheets to receive the chocolate apples Temper the 2 pounds of chocolate as I describe in 14
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7 Dip an apple into the tempered chocolate and use a spoon to make sure that you cover
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the caramel and apple completely Lightly spin the excess chocolate off as you did with the caramel in Step 5
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8 Place your toppings in a small bowl that s big enough to hold about 2 cups of topping
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with room to roll the apple Roll the chocolate-coated apple into the coating, and hold the apple by the stick over the bowl, allowing the excess toppings to drop off You ll get a little chocolate in the bowl, but that s not a problem
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Vary It! For a regular nutty caramel, simply follow the first five steps of the recipe, hold the end of the skewer, and roll the caramel-coated apples in a bowl of nuts Try chopped peanuts, chopped pecans, walnut pieces, or sliced roasted almonds Tip: This item has a fairly short life because the combination of the extreme heat and the core s being skewered contribute to a shorter life Store your caramel apples uncovered on the counter for four to five days
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Per serving: Calories 664 (From Fat 383); Fat 43g (Saturated 9g); Cholesterol 8mg; Sodium 52mg; Carbohydrate 75g (Dietary Fiber 10g); Protein 7g
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Part II: Concocting Creamy and Chewy Delights
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Figure 7-2: Spinning the skewer between your fingers to remove excess caramel from the apple
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A simple marshmallow becomes a special treat in the following recipe with the addition of hot caramel and nut pieces
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Caramel-coated Marshmallows Rolled in Nuts
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In this recipe, you take the basic Caramels recipe from this chapter and use it to make a simple treat that you re certain to enjoy I mean, you ll enjoy this recipe if you like caramel, nuts, and marshmallows and who doesn t When making this confection, the caramel is very hot and, occasionally, small drippings fall into the nuts You may want to wear leather gloves to protect your hands, if you choose If you encounter hot caramel, immediately put your hand under cold water Do not put your hand in your mouth, which is the first instinct, because then you ll burn your lip, too If you want only a few of these puffs, make them using the still-warm leftover caramel that you have after dipping caramel apples The caramel will be a little cooler, and these pieces are a great use for the leftovers
7: Caramel Contentment
Preparation time: 55 minutes plus 45 minutes for cooling Yield 30 to 35 pieces 3 to 4 cups chopped pecans or sliced almonds 1 warm batch of caramels (see the basic recipe earlier in this chapter) 1-pound bag large marshmallows