He’s like a dolphin. What's a Flipper? Hi Bold Bakers, it is officially caramel Apple
season and what kind of baker would I be if I didn't show you how you can make them at
home from scratch. Now, I didn't grow up with caramel apples. I grew up with candy apples,
which are hard and crispy. Kevin, however, grew up with caramel apples. I used to have
caramel apples at Halloween every year and now Georgie can too. OK so I see baby George
is very excited about these. So let's get started. In a heavy bottom sauce pan I'm going
to add in my cream. Now for this you can use any type of cream. It doesn't have to be a
whipping cream. And then I'm going to add in honey, now, the reason that these are caramel
apples is because we're making a caramel with the honey and the cream, so they're like little
bit creamier, little bit softer, little bit chewier. So I'm going to pop this on the
stove on to a medium heat. Just until it dissolves. So now something really important to make
these caramel apples is a candy thermometer. I'm going to put a link on my website along
with the recipe of where you can buy these. They're inexpensive and really handy. You
need to get this caramel to 260 degrees, no more, no less. You need to be Hardball stage
and that will make sure that your candy is chewy and just like perfect texture and consistency. So we're
going to put this on the side of the pot like so and we're just going to slowly wait until
that rises and it gets to 260 degrees. Now let me tell you something. This does take
quite some time. It could take anywhere between half an hour to 45 minutes and you just have
to be patient, be slow, don't crank up the heat, just let it do its thing. Caramel can
be kind of finicky. So you just want to kind of go with this and low and slow is best,
so I'm just going to stir this here. As you can see the honey and the cream are kind of
coming together. The Honey is dissolving. And it's coming to a simmer, so I'm just going
to turn this down on my stove to around medium to medium low heat and I just want this to
simmer away just gently bubble, not rapidly, just gently bubble like I said for half an
hour, 45 minutes every few minutes with my caramel. I like to go in with a spatula or
wooden spoon and just give it a stir just to make sure it's not sticking and burning
to the bottom of your pot. So this is bubbling away, I'm going to talk to you about apples. So what
apples do you use? Any apples that you like. That's totally your preference. One good Apple
is a grannysmith apple. I personally like these kind of smaller red apples. I think they look really
pretty, so that's what I'm using. And I have some lollipop sticks here or popsicle sticks and
they put a link on my website where you can buy these. And just stick them into your apples
right down the center and just make sure you leave enough stick for you to be able to grab
onto. So over here I have a little bowl of chopped roasted peanuts. I like these for
extra texture and flavor. You can dip your apples in anything that you like. I'm going
to put those right there. You want to get all of these things ready because once your caramel
is done, we're going to do the dipping really, really fast. So just now, after almost 50 minutes
of simmering away, you can see it's gotten really dark. It has thickened a lot, so turn it off
the heat. I'm going to place it over here. I'm just going to let it cool down. Just an
FYI, if you're not the biggest fan of honey, I would say maybe try candy apples because
you can taste the Honey in this, which I think actually is really nice. So our caramel isn't simmering,
it's cooled down a little bit. So I'm going to dunk my apples. Give him a swirl just let
any excess drip off. Now for a few of these, I'm actually going to coat them in some
of my peanuts. Like I said, as extra flavor and extra texture. I know Kevin likes them
with peanuts. And then just place them back on your tray. All in all, this is enough
caramel for around six apples. Now I am going to leave a few plain 'cause I think I'm
going to like the plain ones. These are apples are set. I'm going to give these a taste and
I know somebody who is going to love one. I gotta give you what the peanuts. How about
them apples. Awesome. Were you working on that line? Oh man. You kind of have to go
around. The thing I love about a caramel Apple is... they’re chewy, and then they're
crunchy, and then they’re chewy again, so you get this like combination of flavors and
textures and everything. Oh Gemma, this is awesome. Is this like what you had as a kid?
Did I get it right is the flavor and everything good? Absolutely the flavor is amazing and
then because it has apples, it means it's healthy, uh? That’s true. I really hope
you give this a try, they're not that hard to make. And we'll see you back here again really
soon. Thanks guys. Gemma did I tell you I was the Apple bobbin champion of Plaster County.
Plaster County?