Carnival King Caramel Dip 8 pounds for Carmel Apples and Candies
A high quality, ready-to-use caramel in a #10 can.
This #10 can holds 8 pounds of creamy thick caramel, perfect for coating caramel apples and used industry wide during carnival season.
Warm the caramel to 175 to 185 degrees (soft crack candy stage) before coating apples for a smooth even coating that firms up nicely without becoming hard candy.
8 pounds will cover approximately 30 medium sized apples.
Use it on cake pops and for candy centers too.
Caramel Apple Tips
For best results, raise caramel to 185 degrees, slowly, and maintain this temperature during dipping.
If using the microwave, you can expect to see bubbles form in your caramel when it reaches higher boiling temperatures. These can be reduced by pouring the caramel from one container to another, from a little bit of height above the lower container, and pouring in a thin stream. The bubbles of air are squeezed out and reduced in size. For best results, heat in a heavy duty pan, slowly, in the oven or in a professional #10 Can Warmer set at setting 12.
Use caution when stirring your caramel so as not to whip in air bubbles that may diminish the glassy surface of your caramel apples
Use sturdy sticks to pierce through the stem side of your apple, but don't pierce all the way through to the bottom. This will prevent liquid from forming at the bottom of your apple.
Dip your caramel apple all the way to the top, covering all portions of the apple, and cover the piercing and at least 1/4 inch up the stick for longest shelf life.
To avoid a wide "foot" refrigerate your apples immediately after dipping to stop the "flow".
High humidity will affect the appearance of your caramel. Sugar naturally pulls moisture from the air, and caramel is no exception. If you are in a high humidity area, dip your apples as close as possible to eating time. :)