It's Been Fun
Dyann Bakes
Dear Fellow Bakers, Viewers and Friends, ...
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Buche de Noel!
Dyann Bakes
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble "snow", and crafting "mushrooms" out of meringue or marzipan as a final garnish. It's no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone! ...
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Caramel-Coated Apples, a Halloween Special!
Dyann Bakes
Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples? ...
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Tip #9 Supreme a Citrus Fruit
Dyann Bakes
To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments!
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Chocolate Chip Pumpkin Bread!
Dyann Bakes
Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin! ...
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Tip #8 Vanilla Bean
Dyann Bakes
Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks!
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Tip #7 Folding
Dyann Bakes
Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing!
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Viewer Question: What is a Springform Pan?
Dyann Bakes
JoAnn from Seattle Washington wants to know, What is a springform pan? and find out what they do and how to use them.
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Super Fudge Brownies!
Dyann Bakes
Here's the perfect recipe for chewy gooey fudge brownies. Perfect with an ice cold glass of milk, you'll want to make these delicious bar treats time and time again! ...
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Tip #6 How to Best Cut a Round Cake
Dyann Bakes
Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need!
info_outlineIf you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.
Download the recipe as a PDF file
1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon dark molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, toffee bits, mini M&M's, crushed cookies, shredded coconut) Melted dark, milk and/or white chocolate Whipping cream (if necessary)
- Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), about 15 minutes.
- Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula, about 12 minutes. Pour caramel into a bowl and do not scrap the bottom of the pan. Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 15-20 minutes.
- While caramel cools, line 2 baking sheets with buttered foil or a Silpat. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolate.
- Holding the chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared sheetpan. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on the bottom). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
- Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple off off prepared pan. Using your hand, press pooled caramel around apple; return to sheet pan. Repeat with remaining apples
- Firmly press decorations into caramel or dip caramel-coated apples into melted chocolate, allowing excess to drip off, and then roll in nuts or candy.
- Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.
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