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Caramel Apple Dump Cake "This caramel apple dump cake with warm, spiced apples and a buttery, crunchy topping screams fall! This recipe is so quick, easy, and delicious with vanilla ice cream ...
For the cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher ...
Wash down any crystals from the sides of the pan with a wet pastry brush. Turn the heat down to medium and cook, without stirring, until the syrup becomes a medium-dark amber caramel, about 15 minutes; you can carefully swirl the pan around to check the color. Carefully remove the pan from the heat and immediately stir in the butter and heavy ...
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Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Pour the hot caramel onto the parchment paper and let cool completely, about 30 minutes. Break the caramel crunch into small shards. 4. Using an electric mixer, beat the caramel cream at high speed until firm peaks form. Spoon the cream into glasses.
In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Dip the apples into the caramel mixture to coat. Place the apples onto the baking sheet. Refrigerate until the caramel is firm. Alternate Preparation: Heat the caramels and water in a 1-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring often. Dip the apples as directed above.
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