Hey Mel - about how many apples do you think I can get out of one recipe?
Mel and Fiddlesticks, the two of you crack me up.
THis is perfect timing, cuz I'm in the middle of trying to figure out how to make a snickers cake. I dont want candy pieces in it, I want the whole cake to taste like a snickers.
I figured I could do the caramel frosing on this website as a filling with peanuts. But should I toast the peanuts or not? Alot of people are telling me to do a choc cake, but I would rather do a nouget flovor cake, caramel and peanut filling, thin caramel icing with choc ganache coating.
Any suggestions, do you think this will work. Come on Mel, your the brains of the group. 
pmaucher - I NEED your recipe for a NOUGAT flavored cake!!! YUM!
I made apples as favors for my sons birthday party, and used a recipe similar to the one that Mel posted, and after about 3-4 days the caramel started running off the apples. The topping started sliding to the bottom before the caramel started sliding. I personally wouldn't do them too far in advance, but they really don't take that long to do.
pmaucher .. Thanks Mel and I are here all week
Im sure Mel had posted on doing a NOUGAT flavoing maybe on our very long cuppy thread. When she sees this Im sure she will have an Idea! Always does ! 
SweetResults .. I pm,d you a reply 
Fiddlesticks - YAY! Thanks!
What I really want is to know how to make the nougat filling that is inside the Milky Way MIDNIGHT candy - my favorite candy bar YUM! Never tried to make nougat...
As for my apples - I am going to cheat. I found a website that makes RED caramel - DaffyApple.com and ordered all my supplies from them, so I think I will do the red caramel, then double dip part of the way in dark chocolate. Will post a new thread when I get the goods!
jen1977 - go a few degrees hotter on the caramel and that should solve the problem. Oh, and wash the apples with FIT or one of those products meant to remove any waxy build up on fruit and veg. I have some sitting on my table that I did when I posted this thread, they are still perfect. Yah, I know... I am hoarding them and only letting hubs have one a day! 
pmaucher - I have ideas for your cake, you'll have to let me know what you think...
We'll start with Nougat cake. Nougat is essentially like divinity or similar candy but it's typically made with honey and almonds. So... vanilla cake with added honey for flavoring, and either finely chopped, or even ground almonds. This is going to get you as close to nougat as I can think of right now. I stared and stared at the nougat recipe when making the cupcakes and tried to figure out the best way to translate that to cake, and this is, I think, quite close. Anyway, between the two layers of cake I would fill with a layer of caramel and peanuts. I would use cocktail peanuts as that is close to what is in the candy bar. (Not dry roasted) I would say you should make the caramel home made, but only take it to like 240 degrees, or maybe even 238. Then when it's done, stir in the peanuts. Let it cool a while of course, but then it should still be soft enough to pour or easily smoosh onto the cake (make sure you have an icing dam or you'll have a mess!) Any leftover caramel can be poured onto a cookie sheet and rolled into balls and dipped into chocolate, then you could use those to garnish the cake, or serve alongside. (Or keep for yourself... come on!) Then, ice the cake lightly in caramel flavored buttercream. (You can use Lorann candy flavors for this.) Then top with ganache. Now if you wanted to do the caramel icing as your filling as you mentioned, that would work well too... I was just going for that gooey caramel center like the candy has, you know!? What a fun surprise when people cut into the cake! The only thing is, you'll have to be careful how hot you get the caramel... you want it to be soft enough to cut and eat easily, but don't want it to run out when you cut the cake. I think 238-240 should be pretty good. (If you go that route!!)
Mel, perfect. I knew you would have the answer. I have never made caramel and Im alittle scared, but I will be trying. How much honey and almond should I put into the van cake? Also, do you think I could use almond paste instead (I use this all the time to make marzipan)? I'm getting so excited, cant wait to try it.
But I will have to wait another week or so to make this cake. For Friday, Im making pumpkin cookies, peanut butter balls (shaped like ghost), pumpkin dip, homemade mac n cheese and chili. And dont forget the leftover candy, so I think a cake will be overload right now.
Pam
Mel - I don't think that I have addressed you by name yet, would Mel be okay? 
I made the snickers and milky way cupcakes - they are fab and I got so many compliments! So, thanks for that first.
I also made the caramel that you posted, and it is divine. I have never made caramel before, and I couldn't believe how well it turned out. I did what you stated a few posts ago and made the leftovers into chocolate covered caramel with peanut ball. They are YUMMY!
Just wanted to express my gratitude!
P.S. I love reading all of yours and Fiddlesticks posts, you guys crack me up!
Hmmm... I would be pretty liberal with the honey... 1/3 to 1/2 a cup maybe? Depends on how much you like the honey flavor. I think you could use almond paste... I'd have to think how to do that though... I don't know if you'd want to sub anything, or if you'd just be adding it. Anyone have any thoughts on that?
Don't be afraid of the caramel, it's actually SO easy, just DON'T walk away!!! Keep the thermometer in there and pay close attention. It will get to a point where the heat is crawling up slowly, then POW it will rise very quickly! So be alert!
mandifrye, you are more than welcome to call me Mel, and I am THRILLED to hear your results!! I am so glad you had success with the caramel. Seriously, it's less daunting than it seems, isn't it? You just have to throw it in the pot, then make sure it doesn't get too hot, there aren't any special techniques involved really!
And aren't those caramel balls to die for?? Ohhh baby!! It's like home made milk duds. Except you can chew 'em! (I love Milk Duds, but you know how sometimes they are so hard you can't bite into them! Frustrating!) I like them both with and without the peanuts... mmmmm.
Yes, Mel, so much easier than I thought. I was a bit nervous, but I am so glad that I tried it. I can't wait to make Millionaires this Thanksgiving!
Milk Duds used to be one of my favorite candies, until I pulled out the only filling in my mouth. OMG, I thought I was going to die! I mean, what are the chances, one filling out of 32 and it popped out like a cork! OUCH! I haven't eaten a milk dud since. These are so much easier to chew and not all stuck together in the box!
Thanks again!
Mandi
Just have to throw in my praise for the caramel recipe!!! I used it for caramel apples last week (made them Wednesday for Thursday catering) and people were freaking out over them! I sell them for $7 a piece (minimum order of a dozen) and people were calling begging me for more When I told one lady that she'd have to wait til the first week of November since I was booked solid, she offered me $15 a PIECE with the min. order I still had to tell her no, because I just didnt have time for it, but I thought it was funny 
oh, I also used it for my homemade marshmallows, and I was SOOOO sad to sell those 
I could have eaten them all!
SO! BIG HUGE GIANT THANKS!!!!! Mel, you rock My bank account also thanks you!
ChefJulie, those look FAB! YUMMY! 
So, you must tell me how you make homeade marshmallows. I love those little squishy guys - they are almost impossible to keep in my house waiting on a batch of MMF! I had never thought of making them on my own, though.
Please share!
Mandi
julie..OMG !! OK I need one of those for breakfast ! They look Fantastic!!! Ok um..... Now about that homemade marshmallow recipe !!!!
Its being talked about on another thread to but I dont think they have shared a recipe???
Julie,
Those are just so yummy looking.
I could use the recipe for the marshmellows too.
Thanks
LOL Y'All are cracking me up! I will happily share my recipe, since I just use Alton Brown's recipe that I found on Food Network
These are SOOOOOOOOOOOO good. Ive had so many people tell me they hate marshmallows, then they try these and become loyal customers
One thing: I usually double this recipe since they are a bit of a pain to make. However, I use a 700+ hp 7 qt Bosch mixer and it is FULL and working hard to mix this. I have not tried it in my KA 600 Pro, because I just dont think it would live through the recipe 
Homemade Marshmallows
Alton Brown
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
GASP!!! Chef Julie - too cruel posting those!!!! OMG I think I have to make caramel apples today for dessert tonight!!!
We had one yesterday that I have had in the fridge that had caramel and chocolate - cheated, just the caramel in the tub you heat up for apples and drizzled some melted chocolate over it. It was I swear almost 2 weeks old and it was still FABULOUS! SO I think I am going to make some tonight, fridge them overnight and pull it out tomorrow and let it sit out for 8 hours before eating it, just to see how it holds up that long out of the fridge, testing for the wedding.
I ordered my Lady apples and they should show up by tomorrow - can't wait to see what 200 apples looks like - LOL!
Laura, which thing are you talking about leaving out of the fridge? It sounds like you mean caramel apples, and they don't have to go in the fridge at all. Maybe I misunderstood!! Just wanted to save you some effort if possible! If you're anthing like me, fridge space is a premium thing!
Really Mel? No fridge? YAY! I do have an extra fridge in the garage (an old one I grabbed when my parents moved) was planning to empty out the best I could. I figured if I made them a few days in advance I had to fridge them.
I am going to do the caramel, then dip just the bottom in chocolate so they don't stick to the cello bags - I am concerned about that, but covering them in something so they don't stick, but my cousin wants a "clean" look to the apples (good grief!) So then I just have to find space somewhere to put them out, maybe a table in the office - Cripse - how am I gonna get these to the reception? How much space will 120 apples take up?
Just tell me they won't stick to the bags! Or I guess maybe that is not my problem once they get to the reception? LOL!
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