Daffy Apple Caramel Heating Instructions

Starting with a Fresh Container

20 oz. Tub:  Place the tub in the microwave and heat for about 5 minutes on medium power.  Stir approximately every 1-2 minutes.  Be sure to remove or slightly raise lid before heating.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.  If the caramel is stiff after reaching 180º F, stir in a small amount of water (no more than ½ tbsp.).

6.5 lb. Container:  Place the container in the microwave and heat for about 20 minutes on medium power.  Stir approximately every 4-5 minutes.  Be sure to remove or slightly raise lid before heating.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.  If the caramel is stiff after reaching 180º F, stir in a small amount of water (less than ⅛ cup).

22 lb. Bucket:  This bucket is not microwave-safe.  Place the caramel in a double boiler or hot water bath to warm.  Once the caramel is soft enough to divide, separate the caramel into 4 microwavable containers (each container makes around 50 small apples).  Place one of the containers in the microwave and heat for about 20 minutes on medium power.  Be sure to remove or slightly raise lid before heating.  Stir approximately every 4-5 minutes.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.  If the caramel is stiff after reaching 180º F, stir in a small amount of water (less than ⅛ cup per container). 

5 gallon Bucket:  This bucket is not microwave-safe.  Place the caramel in a double boiler or hot water bath to warm.  Once the caramel is soft enough to divide, separate the caramel into 10 microwavable containers (each container makes around 50-60 small apples).  Place one of the containers in the microwave and heat for about 20 minutes on medium power.  Stir approximately every 4-5 minutes.  Be sure to remove or slightly raise lid before heating.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.  If the caramel is stiff after reaching 180º F, stir in a small amount of water (less than ⅛ cup per container). 

NEVER add water to caramel that is under 180º F.

If the caramel temperature is above 180º F, it will be too thin to coat the apples properly.  Allow the caramel to cool to 180º F before using.

Remaining caramel can be stored in a covered container at room temperature.


Caramel Apple Dipping Instructions

Carefully skewer the apples and dip into the hot caramel.  Spin the apple immediately and aggressively to allow the excess caramel to fly off of the apple into a bowl or other deep container.

Immediately roll the caramel apple in peanuts, sprinkles, or other topping if desired.  Be sure to coat the bottom of the apple to prevent the apple from sticking to the serving tray or wrapper.  The caramel will remain soft and slightly tacky at room temperature.  Plain caramel apples should not be placed in any sort of packaging.


Reheating Caramel

Heat the remaining caramel to 180º F.  In most cases, water will need to be added to bring the caramel back to the correct consistency.  A good rule of thumb is to add slightly less than ⅛ of a cup of water for 6.5 lbs. of caramel.  Adjust as necessary for smaller or larger quantities of caramel.


What to do with Grainy Caramel

Much like honey, caramel will develop sugar crystals if not used over along period of time.  These can be easily dissolved by heating the caramel to 200º F.  Continue to stir occasionally while heating (about every 4 minutes).  After the caramel has returned to a smooth consistency, allow the caramel to cool to 180º F before using.  Once the caramel has reached 180º F, water may be added to adjust the thickness of the caramel.