by Lori Baltazar
Unbeknown to everyone but a small group of Dessert Comes First readers, there was a sizzling forum some time ago on my post, Caramel Apple of My Eye. I say “sizzling,” because, though the forum is now quiet, the discussion itself garnered 123 comments, much, MUCH more than the usual number of comments my posts usually receive. DCF readers are quite a quiet lot, preferring to be more discerning than vocal, and that’s fine with me.
The post was my feature on SanFo Treats, the pioneer ”“ if I may say ”“ of caramel apples in Manila. Published on this website in late April, the post’s comments had its share of SanFo fans and dissenters. What heated up the discussion was the repeated mention of a certain Czarina’s Gourmet Apples. My curiosity piqued, I jumped into the discussion.
At this point, I’d like to say that I don’t usually join any of my posts’ discussions nor reply to comments/questions in the forum unless absolutely necessary. It’s just how it is on this website. I prefer to reply directly via email.
My one short comment, “Where is Czarina’s Gourmet Apples?” signed with my name, “Lori”, unleashed a flood of accusations telling me to “get a clue!” and “…the real Lori would never ask such a question on a SanFo Treats post!” I was amused, not to mention bemused at the varied reactions. How many Loris are there on this website anyway? Only one, as far as I know. So I quietly deleted my own comment and let the discussion take its course.
The big splash came when one vocal commenter with the curious moniker, “SanFo Lover”, announced that SanFo Treats had opened a dessert bar/café in Robinson’s Place in Manila. Gripes about questionable sanitary practices in the establishment ensued along with repeated mentions (again) of Czarina’s Gourmet Apples, and the whole discussion was thrown for a loop. I was traveling at the time and when I got back to Manila, there was an email waiting for me from ”“ not surprisingly ”“ the R&D director of Czarina’s Gourmet Apples, Edgar Camua. When asked to be featured on this website, I decided it was time to go pay the store a visit.
One day, I head to Alabang intent on finding this Czarina’s Gourmet Apples. My communication with Edgar had been spotty ”“ I’ve never even met him ”“ and all I know about the store is that it’s somewhere in Filinvest Festival Mall. When I ask my friend Marge, a denizen of Alabang, to come with me to hunt the store down, she rolls her eyes and says, “You don’t even know where this store is? Lori, have you any idea how big Festival Mall is???” Her voice practically drips with disbelief.
Well, I’m nothing if not a trooper when it comes to food and I have absolutely no compunction about asking for help or directions when necessary, so I make short work of finding Czarina’s after asking a few passer-bys and security guards.
Its full name, Czarina’s Gourmet Apples and Homemade Confections, is indeed an eye-catching store. Coupled with its fairly novel appeal to the Filipino, it attracts a lot of attention and curious looks from shoppers. There’s plenty to like really, at least visually. Along with the caramel apples in various designs, there are bars of wrapped caramel, chocolate wafer bars with caramel, chocolate covered marshmallow “kebabs”, and pleasingly enough, fresh apples.
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- I like those smiley faces
Czarina’s caramel apples come in about five different categories. Super Premium is the top of the line both in price (P200) and I imagine, add-ons. It boasts of multiple layers dipped first in caramel, then milk or white chocolate, garnished with a coating of various toppings (imported nuts and chocolate), and then finished in another layer of chocolate. Premium (P150) has one layer of caramel and add-ons sourced locally such as pili nuts, peanuts, Nips, etc. The Abstract also has only one layer of caramel but is named such because of its “abstract” sprinkles and design. Also available are variants: Caramel with peanuts only and the Freshly Dipped Caramel Apples done only at the store that I don’t see on this visit. I spend P410 for one Super Premium apple, one Premium, and one each of the Caramel Bar (P35) and Choco Wafer Bar (P25). I’m grateful that the staff is quite knowledgeable and accommodating with my queries. There’s nothing that dampens my buying spirit more than a staff that doesn’t know what it’s selling.
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- the Super Premium neighborhood
The Super Premium I buy can really double as a mini dumbbell, so heavy is it. On a whim, I decide to weigh it once I get home: 653 grams, almost a pound and a half! The Premium is right on its tail weighing in at 497 grams. That’s a lot to bite off, which is why most people would prefer to have their apples sliced. Me, I’m quite tickled by the thought of attempting to sink my canines into this sweet morass. If only all challenges could promise to be as delicious.
- cross-section of Super Premium caramel apple
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- cross-section of Premium caramel apple
No matter how big my mouth is or how strong my teeth are, it’s impossible really, to get a bite of the apple especially the Super Premium. Edgar isn’t kidding when he tells me that apples in this category have multiple layers. But the layers are really just too, too thick. The chocolate layer itself on my apple is almost half an inch deep. It’s quite an onerous task to gnaw my way through the chocolate to get to the caramel, my favorite part, and then the apple. I get a break and am able to bite off a chunk with chocolate, caramel and apple. The chocolate melts instantly but drowns out the caramel (and hence, the buttery flavor) because of the chocolate’s erm, girth. But the apple itself is quite crunchy and provides a pleasant crunch.
A word about chocolate: I don’t mind paying P200 or more for a good caramel apple, but for that price, I don’t want to get an apple coated in compound chocolate which is what Czarina’s apples are enrobed in. Because it has less cocoa butter and more oil and sweeteners added to it, compound chocolate is great for extending the shelf life of candy (it doesn’t melt easily), but the trade-off is its lousy, waxy taste. Perhaps lessen the amount of chocolate used to coat the apple and replace it with a better quality chocolate.
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- making caramel can be a b****
A word about caramel: Caramel is one temperamental, finicky thing. If I didn’t like it so much, I would’ve given up making my own caramel apples and toffee years ago. It’s best not to work with caramel when its humid or wet outside because it’ll never set up otherwise. (The ideal is an air-conditioned kitchen.) I admire SanFo Treats and Czarina’s Gourmet Apples for having the guts to offer a product that’s difficult to work with. Caramel must be made with a candy thermometer and it must be cooked to firm-ball stage (244-248°F) and then cooled to 200°F in order for it to set up properly. If the thermometer hasn’t been calibrated properly or if the caramel is pulled from the stove too soon (or too late) it can spell all the difference in the world. These varying degrees and factors involved in the preparation of a caramel apple is the reason why it’s difficult to get a consistently good apple in Manila. Too many things can go wrong. And do.
As for my apples from Czarina’s, I end up chewing on the caramel long after the chocolate is gone. It’s so chewy that I feel it’s turned into putty ”“ kids and those with dentures, beware! My jaws begin to ache after a while but that’s part of the fun of eating a caramel apple, I guess. One good thing about the thick chocolate layer is that the caramel is firmly on the apple. Lately, I’ve had apples from SanFo Treats where the caramel slides off in one bite, its sugar still somewhat gritty. (A solution to this: Before dipping the apples in caramel, dunk them in hot water first to remove any residual wax. Wipe thoroughly and proceed with dipping.)
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- caramel for apples need to be thicker than this
Do Tell About The Caramel
The owners of Czarina’s Gourmet Apples, Raizza and Rommel Camua, have had this business the past four years. I’m told that SanFo Treats was their impetus for finally expanding on a broader scale. Good for them and hooray for competition.
- Premium caramel apple
Keep in mind that caramel apples are expensive because of the work involved, so don’t quibble about the price. It shouldn’t be part of your everyday food groups anyway, even if there’s fruit in there. I prefer Czarina’s Premium Caramel apple to their Super Premium because the latter is really just about more chocolate, not caramel. In fact, I dream of a gooey, chewy, thickly coated apple that’s ALL caramel that doesn’t peel off in one bite. No matter what, I still want better chocolate, not compound chocolate, and that goes for both SanFo Treats and Czarina’s. And whatever you do, don’t eat these caramel apples straight from the fridge. Let them thaw out for several minutes at room temp otherwise you’ll risk breaking some teeth.
Czarina’s Gourmet Apples & Homemade Confections
Level 3 Bridgeway, Festival Mall
Alabang, Muntinlupa City
482-3359 / 781-3471
czarinas.gourmet@gmail.com
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i also tried SanFo apples at megamall and my kids liked the caramel apples but not the bananas dipped in chocolate.. it was sooo frozen! it’s soo hard to bite.. i would’ve loved the apples if the apples were fresher than they are.. it seems like the apples had been dipped for several days already.. not that crunchy anymore..
Apples never looked so good!
From your descriptions, the caramel apples don’t seem to rival those at the Rocky Mountain Chocolate Factory. (Now if only there was a place to get those chocolate dipped potato chips!) But hurray for the greater diversity of sweet treats in the metropolis!! They’re a sweeter, different alternative to the usual cupcakes and doughnuts we’re seeing more and more lately.
Great pics as always, Lol 🙂 See ya later!
Thanks for this post. I passed by SanFo treats waaay before you featured them and wasn’t very impressed with their wares.
Czarina’s product line is quite impressive and I like that they refrigerate their items. I haven’t tried Czarina’s items yet but agree with your comment that better quality chocolate should be used instead of the usual chocolates used for choco lollipops.
I think that there is always a market for people who are willing to pay extra for better chocolate.
Thanks again for this post. Will definitely visit their counter the next time I’m in the area. Hope they open a branch in the Greenhills or Quezon City area in the future.
love this treat… cant finish a whole one though.. too sweet:)
Wow…. great looking appples! It’s so biggggg……
Not bothered with the tag price of P200 I say it’s all worth it…
Thank you Lori…
I am quite familiar with caramel apples as I have been eating them since I was young. But one thing is for sure… I have never come across caramel apples that taste like condensed milk. It’s time to be honest and my whole experinece was terrible. It was way too big and the chocolate looked like cement. There were lots of water droplets all over the apples ( I guess they can’t take the apples out of the chiller becasue the whole thing would fall apart )hence, the characteristic of condensed milk.
The sales lady got a bit offended when I asked how much the apple was and since I was surprised at the hefty price, I exclaimed “that’s way too expenseive”. I guess she did not like that ( too bad) she left my side and never looked at me again. I chose a cute looking apple and had them slice it… It was heavy and made me think how in the world do I eat this. I opened the bag and a flood of condensed milk aroma came to me. No hint of caramel, no wonder there is no “caramel ” in their name just gourmet apple, could this be the reason why it was not included?!? I took a bite into one of the wedges and yes, lori was right… it was waxy, artificially flavored chocolate. I took 2 wedges and threw the rest of it out. Such a shame to waste that much money on something that whack! I don’t like buying condensed milk for P200. That’s what made the whole experience so bad.
That’s my honest opinion. I know I don’t have to make such a big fuss out of it but, I know what value for money is and Czarinas apples aren’t anywhere near that.
To whitelily,
Thanks for the info. I’ve been making caramel for some time also but I use condensed milk. I make caramel candies to sell to schools. I try as much as possible to resemble the kraft caramel cubes. I searched in the internet and there are a few recipes that uses condensed milk.
What alternative to condensed milk should I use? But I never seem to taste the condensed milk in my caramel. I use brown sugar, syrups and condensed milk of course. The flavor of condensed doesn’t seem to standout. Well anyway I’m willing to change recipe. Can you help me out?
I had no idea till you mentioned it here that a caramel apple war had taken place on your blog, Lori! I just read through it now and am aghast that caramel apples can arouse such a brouhaha! And, although I’ve see flaming like that happen on other sites, I didn’t expect it on this one.
I wonder if this post will raise the hackles of those commenters again…personally, I hope not. Such sour words seem out of place in your sweet blog.
Katrina, thank you. I can’t disagree with you. It is saddening how lori’s blogsite becomes a war zone everytime caramel apples are featured. Actually I feel sorry for these two shops. It is really difficult to make these caramel apples. Just like what Lori said ( “Keep in mind that caramel apples are expensive because of the work involved, so don’t quibble about the price. It shouldn’t be part of your everyday food groups anyway, even if there’s fruit in there. “)
I am a sweet freak. Unfortunalety I couldn’t make caramels that would stay on the apple. I use skimmed and sometimes fresh milk with my recipe but it still doesn’t work. I don’t think you can make caramel with just plain condensed milk. Imagine how costly that would be. And oh Please!! I feel such an ass right now. I opened a can of condensed milk because I was curious what condensed milk smells like. I swear I couldn’t smell what that lady up there was referring to.
Let’s leave these shops alone. You bought one but didn’t like it? Don’t buy again. Simple as that. Charge to experience. Is so sad how some people could be so judgemental.
It is so cool how Lori features these new finds but it could be discouraging for other new players in the desert field to ask for Lori’s help. For fear that their product may be ridiculed.
to Lori, keep up the good work. Give these Filipino enterpreneurs a chance.
Can you do a feature on fondant cakes in the future?
Wow! Katrina, thank you. I can’t disagree with you. It is saddening how lori’s blogsite becomes a war zone everytime caramel apples are featured. Actually I feel sorry for these two shops. It is really difficult to make these caramel apples. Just like what Lori said ( “Keep in mind that caramel apples are expensive because of the work involved, so don’t quibble about the price. It shouldn’t be part of your everyday food groups anyway, even if there’s fruit in there. “)
I am a sweet freak. Unfortunalety I couldn’t make caramels that would stay on the apple. I use skimmed and sometimes fresh milk with my recipe but it still doesn’t work. I don’t think you can make caramel with just plain condensed milk. Imagine how costly that would be. And oh Please!! I feel such an ass right now. I opened a can of condensed milk because I was curious what condensed milk smells like. I swear I couldn’t smell what that lady up there was referring to.
Let’s leave these shops alone. You bought one but didn’t like it? Don’t buy again. Simple as that. Charge to experience. Is so sad how some people could be so judgemental.
It is so cool how Lori features these new finds but it could be discouraging for other new players in the desert field to ask for Lori’s help. For fear that their product may be ridiculed.
to Lori, keep up the good work. Give these Filipino enterpreneurs a chance.
Can you do a feature on fondant cakes in the future?
What?!? Caramel made from condensed milk? And to charge people big bucks for cheap raw materials… doesn’t seem fair does it?
Haven’t tried Czarina’s apples yet but am very discouraged to do so.
Cute designs but the taste, from what I have read here, doesn’t pass.
Whitelily: Condensed Milk is actually a great way to employ the caramelization technique because there is no water, so you end up with a great, creamy texture instead of a sugar-water mix. The best example of this is Dulce de Leche, a wonderful, creamy, delicious dessert which is made with — suprise! — Condensed milk.
I have to just take the defense of condensed milk here, which seems to be getting seriously maligned. What is the problem exactly with condensed milk? Is it the taste? (which I find to be unique and pretty awesome in its own way, with its own unique properties) or is it the fact that it’s ‘cheap’, hence “unworthy” of use as an ingredient in a confection?
Would these same haters make the same noise if the condensed milk came from somewhere in spain, cost P700 a jar and had some exotic sounding name? because that’s what it looks like from where I’m sitting.
I can say that as a sorbetero, condensed milk is a crucial component that gives wonderful texture, sweetness (no need for extra sugar) AND flavor so several of my ice creams, including Pastillas de Leche and Dulce de Leche con Fresca (which incidentally, is a flavor that Haagen Dazs also has a variation of, in case anyone here wishes to slam me for being a “local” brand.)
I would appreciate any condensed milk-haters explaining further WHY they don’t like the taste of condensed milk, because if the only reason is that it’s cheap, let me gently remind sweettooth that you’re not only paying for raw ingredients, you’re paying for labor, rent for the space they sell the apples in, packaging, marketing, the equipment they use in making said products, transportation costs, taxes, and of course a profit for the owner to make it worth their while.
This goes for every single product you have ever bought in your life. So the whole “it’s cheap raw materials!!!” argument holds no water.
Oh come on Ian, everybody knows that labor is actually pretty cheap in the Philippines which is an advantage for businesses. Packaging, rent, marketing, etc yes I know you have to take that into account.
But I still don’t agree that consumers have to be charged a big sum of money to try to compensate for them if the product does not deliver.
No, I don’t hate condensed milk. I just don’t think it should be used to make caramel. Maybe Dulce de Leche, but, they are not selling Dulce de leche apple — or are they??
Oh. My. God. I clicked on the link to the post on SanFo apples and spent the next 20 minutes reading those comments. Whoa Nelly. Between lambasting one another about whether or not there were bugs, the virtues of one company over another, a war or words between two posters, that was one of the funniest threads I’ve read in a while. Over apples and sugar. I guess if Adam and Eve were tossed from the eden over an apple, this is merely an extension of humanity’s craziness.
“Cheap Labor” is a loaded term. I could probably get someone to churn and mix my products for much lesser than what I pay my current employees and save some money, but I risk losing out on other aspects, like quality. And as you yourself have admitted, there are many, many other costs to consider.
As for “big sums of money” it is again, relative. small businesses like Czarina and my own business don’t deal in the sheer volume of big companies, so prices are unfortunately higher than mass-produced products.
Whether or not the price of their apple meets one’s expectation of worth, it’s a personal choice for each individual, but in case anyone here has any mental images of the Czarina owners living in their mansions lighting cigars with P500 bills living of the ludicrous profits of their Apples, let me assure you, that’s probably not the case. I don’t know the people behind Czarina personally, but I would be willing to bet you that the selection of price point was something they agonized over very carefully (as we ourselves did when we started out), taking everything into account. Because trust me, no business owner likes raising prices.
And If you break down the process of caramelization, Dulce de Leche IS caramel.
“Dulce de Leche is caramel”—- your opinion Ian. But others like myself have an opinion too as to how caramel should taste like especially if we have tried the “real” thing.
And we are not talking about your business here…. just Czarina’s. So don’t get defensive, unless you are defending Czarina’s. I have no issues with your sorbetes.
Czarina’s prices are still too high especially since their product, from what I have read, is not delivering.
“Dulce de Leche is caramel” — your opinion Ian. But others like myself have an opinion too as to how caramel tastes like especially if we have tried the “real” thing.
And we are not talking about your business here… just Czarina’s. So don’t get defensive. I have no issues with your sorbetes.
Czarina’s prices are still too high especially since their product, from what I have read here, is not delivering.
I feel sorry for the innocent bystander who buys the 150 – 200 pesos apple only to taste compound chocolate and condensed milk.
“All bark but no bite” — how disappointing.
I am a businesswoman and I bought caramel apples from sanfo treats for 60 bucks I think. I couldn’t imagine how much their mark up is. After examining the apples I assume that they only make about 10 to 15 pesos each. I’m not talking about the ingredients only. I’ve included labor, rent etc.
For someone to go to business especially with perishable items, I think that, that is too small of a margin. For a Jollibee or a Mcdonald’s who sells in volumes, I guess it’s okay. That’s no different from the influx of those buy 1 take 1 burger joints. After a month, closes down. Too small of a margin. There will come a time when Sanfo treats will feel the impact of this. They should raise their prices.
Anyway these caramel apples are not basic commodities so innocent bystanders are not obliged to buy.
Here we go again. People go type in the yahoo search bar, “condensed milk to make caramels” You will see numerous entries of caramel recipes that uses this what? “Cheap raw product”?
I feel so degraged. I feel cheap because I use condensed milk. I wonder if Sweettooth almighty never uses condensed milk? Isn’t condensed milk more expensive than other milk?
Why don’t you share with us your idea of a caramel recipe? The way sweettooth almighty does it. Sorry we’re tooo poor to taste the real thing. You can’t make caramel apples with just plain condensed milk. Try it! Good luck.
oh boy, Here we go again. People go type in the yahoo search bar, “condensed milk to make caramels” You will see numerous entries of caramel recipes that uses this what? “Cheap raw product”?
I feel so degraged. I feel cheap because I use condensed milk. I wonder if Sweettooth almighty never uses condensed milk? Isn’t condensed milk more expensive than other milk?
Why don’t you share with us your idea of a caramel recipe? The way sweettooth almighty does it. Sorry we’re tooo poor to taste the real thing. You can’t make caramel apples with just plain condensed milk. Try it! Good luck.
Can’t wait for the next caramel shop to open. There is one. Soon. They’re going to use shit for caramel. Ha ha ha.
I agree with Ian. One of the hardest thing to do when starting a business is on how to price your product. Yeah labor is cheap in the Philippines. But sometimes the quality shows. Well anyway. The reason why I’m writing is because of my concern with negatism. I’ve been very active with GO NEGOSYO. We are into encouraging people in setting up small businesses. I am a resource person of GO NEGOSYO together with the group of Raul Concepcion. Some of our featrured forums had the owners of successful businesses with the likes of Julie’s bakeshop, National Bookstore to name a few.
There are so many success stories and sad also that have caught our attention. I’m very sad with what I’ve read. I think they are talking about business on kiosks? These are not very big business and the the least they need now is discouragement. Trust me, they are not raking in hundreds of thousands of pesos. I admire Lori for acknowledging the efforts of these businesses. Thanks Lori. Maybe we can invite you to join us in our future forum of GO NEGOSYO.
Ian, I love your ice cream and I love condensed milk! In fact, for the last couple of months, I have been renewing my adoration for this sweet-in-a-can…and I’ve been dying to go to Podium to try your much-vaunted Pastillas de Leche ice cream. Ian, Ian, Ian…I would love you so much more if you opened in Makati!!!
What an apt coincidence: the anti-spam word right now is “love.” Did you do that on purpose, Lori, to subliminally turn off the flamers? 😉
uh-oh.
a tempest over caramel apples and dulce de leche.
makes me nostalgic for those caramel apples from Enchanted Kingdom.
cored, sliced up and served with a blob of caramel–but quite good 🙂
Hey Ian,
If you also use cheap condensed milk/ingredients on your ice cream so be it so as long as you come up with a good product, but if you use cheap materials and come up with a poor product that is priced outrageously then you’re in trouble.
If you are actually claiming that you don’t know Czarina’s owners personally, how can you guarantee us that they don’t live in a mansion. One thing is for sure about these blogs.. do not get yourself nor your business into someone else’s blog because you are sure to be eaten alive. Don’t involve yourself too much, we know that you are an expert in your field. But certainly caramel apples is not your business.
Talk to Lori to write a story about you and don’t concern yourself with the hows and whys of other people’s businesses. We are talking about Czarina’s apples. Not your ice cream. Stop veering the readers away from the caramel apple topic into your own glorified ice cream churning venture. Stay away please. Let the good people say what they have to say about the product. Don’t worry I HAVE tried your ice cream and yes I will reserve my comments to when and if you get featured in a blogsite!
Hi,
I went to Festival Mall the other day after my seminar in the Bellevue Hotel to have merienda and as a treat I decided to buy myself a caramel apple from Czarina’s.
I was already very hungry and eager to have a bite, but the apple slices just wouldn’t budge at all! The caramel couldn’t seem to seperate from the rest of the slices. The toothpicks that the saleslady gave me all broke and I was making a mess already because chocolate was all over my hands and on the floor! I even resorted to using the barbeque stick that came along with it to stab at the caramel in between the slices.
Finally, as I succeeded in forcing a slice off the rest of the beaten fruit (think bicep curls), I take a bite… I must say that I agree with Lori’s observation… the gew turned into putty after a few chews. Also, I simply did not like the taste of the caramel and chocolate. After a few bites, I was begging to just eat the apple alone without the caramel and chocolate (I should have just gone to the supermarket to buy myself an apple!). I only managed to consume 1/4 of the apple and felt like I just wasted P120.
At least I know better now… Why pay that much for something that I wouldn’t enjoy and that I would throw away?
Hi,
I went to Festival Mall the other day after my seminar in the Bellevue Hotel to have merienda and as a treat I decided to buy myself a caramel apple from Czarina’s.
I was already very hungry and eager to have a bite, but the apple slices just wouldn’t budge at all! The caramel couldn’t seem to seperate from the rest of the slices. The toothpicks that the saleslady gave me all broke and I was making a mess already because chocolate was all over my hands and on the floor! I even resorted to using the barbeque stick that came along with it to stab at the caramel in between the slices.
Finally, as I succeeded in forcing a slice off the rest of the beaten fruit (think bicep curls), I take a bite… I must say that I agree with Lori’s observation… the gew turned into putty after a few chews. Also, I simply did not like the taste of the caramel and chocolate. After a few bites, I was begging to just eat the apple alone without the caramel and chocolate (I should have just gone to the supermarket to buy myself an apple!). I only managed to consume 1/4 of the apple and felt like I just wasted P120.
At least I know better now… Why pay that much for something that I wouldn’t enjoy and that I would throw away?
Consumers beware! This sounds like a total waste of money!
Hey Erick,
Funny, I really thought Caramel is made with FRESH MILK! At least that is what I have seen in Yahoo entries. Why don’t you try making fresh caramel with fresh milk, you will taste the difference!
And I thought Czarina’s has promised its customers nothing from a can and homemade! Are they lying to their customers to make a profit? Seems like it to me!!!
hello. I have yet to try the caramel apple. Its not something that simple to do here in the Philippines. first, the apples that we have are covered with some kind of wax to ensure longer shelf life..lahat ng apples imported. That’s why the caramel slides off. Next is the humidity, caramel will melt faster here. Ayaw na nga dumikit, matutunaw pa diba? that’s why she puts a lot of chocolate to cover the caramel.
lastly i guess mahal nga talaga for P200.. pero since it’s a novelty item not every body will buy and she needs to make quota everyday. and once you have a place in a mall – your NEW friends will visit you. BIR, City Hall, FIre Department, labor department, Sanitation Department..etc..etc.. all these costs are not included in the caramel apple.
Maybe for people with discerning tastes like those who read lori’s blogs will not like it but im sure kids will not complain!
To Connie,
“These caramel apples are not basic commodities so the innocent bystander is not obliged to buy” — all the more reason to make the product as great as it could be.
People are buying this product as a luxury item and expect it to deliver. Its like buying a car; you bought a Mercedes and it turned out to be a lemon! Wouldn’t that be disappointing? You spent so much money to get a great product and it turns out to be inferior.
As a good businessperson, one should not only think about the profit of the business but the satisfaction of the consumer as well. After all, who is buying the product?
Just good business ethics.
Caramel is made first and foremost with sugar, which you give a controlled burn, that gives it its’ trademark flavor. After that, all bets are off and you can make all sorts of variants using water, corn syrup, glucose, cream, milk, butter, ice cream — and yes, even condensed milk. But if you want to get technical about what caramel is officially “made from”, it’s sugar.
And I find it a little amazing actually, that a shop that sells P200 apples apparently finds enough customers to stay in business, so it would seem that there are enough people that find it worth paying for and go back, so they seem pretty satisfied.
sweettooth, by any chance have you met sanfo lover? I have the feeling you two would get along famously.
dessertcomesfirst + caramel apples = awesomeness.
Way too much fuss about caramel. Dulce de Leche is a type of caramel, since the brown color is derived from cooked sugar. Melting sugar over water and heating it until brown also produces a caramel – very cheap and simple. Adding butter and heavy cream to this makes a rich caramel sauce. I don’t think fresh milk is appropriate since it contains too much water which will dilute the caramel.
Jerry,
Not according to Yahoo! So many caramel recipes that use FRESH MILK! Fresh ingredients!
I am talking about CARAMEL not Dulce de leche!
*rolls eyes*
Kinakausap na nga ng mahusay on how caramel is made — which is exactly right, caramel at its’ core is nothing more than burnt sugar. After that, all bets are off, you can use water, corn syrup, glucose, milk — excuse me, FRESH MILK! — cream, butter, and yes, even condensed milk (which has sugar already integrated in it) as the medium to hold the sugar. ANY cook with the knowledge of the fundamentals knows this.
If the best response you can come up with is “Not according to Yahoo!!”, then that pretty much speaks for itself.
sweettooth, by any chance have you met sanfo lover? Because I have a feeling you two would get along famously.
Dessertcomesfirst + Caramel Apples = awesomeness.
Hey Ian,
What is your problem?
I have tasted Caramel made with FRESH MILK and it tastes awesome! I was only responding to Jerry who posted that it is not appropriate to use fresh milk to make caramel.
And what do you have against Yahoo or other search engines? Some of the best gourmet recipes are posted by chefs who are kind and generous enough to share their secrets to the world.
I think you have a big chip on your shoulder. Either that or you are — what is that old 80’s term —- ah—- KSP (KULANG SA PANSIN)!
*Rolls eyes*
Hey IAN,
What is your problem?
I have tasted caramel made with FRESH MILK and it tastes awesome! I was only responding to Jerry who posted that fresh milk is not appropriate to make caramel.
And what do you have against Yahoo and other search engines? Some of the best gourmet recipes are posted by chefs kind and generous enough to share their secrets to the world.
I think you have a big chip on your shoulder! Either that or you are — what they call during the 80s — KSP (KULANG SA PANSIN)!
*Rolls eyes*
Pete
Funny. I bought caramel apples at Czarina’s the same day you claim you bought apples. My family and I ate it at the food court and was very satisfied. Not like the ones at Sanfo where the caramel seem to be raw. Very grainy.
And sweettooth. I assume you also saw at your yahoo entries that caramel is also made with condensed milk. Or too blind to notice.
It’s obvious. This is the work of a demolition crew.
Bel,
No, I am not blind. I would rather not notice the use of condensed milk in caramel.
Sorry, I am not a believer of processed milk in caramel!
Czarina’s should stop claiming that their caramel is made from fresh ingredients and not from a can!
And are you trying to start something? What, can’t take honest opinions from people who actually tried the apples?
I’m sorry. I’m not privy to their ingredients. What makes you so sure that they use condensed milk? And what is fresh? Do you have a cow in your kitchen and you squeeze it’s tits directly to the kettle? All I know is that all milk products here in the Philippines comes in packages already.
Is it obvious that I’m starting something? Ms. Sanfo Lover???
Ms. Lori
You’re right. This blog site is sizzling. I’m a desert chef and I feel a little slighted for the insult condensed milk has been getting. I’m been making sweets for sometime now and condensed milk has been my partner. You could practically say that I’ve put my kids through school with the help of this crude, cheap, for poor only ingredient.
Does sugar and water or sugar and fresh milk mixture more expensive than sugar and condensed milk? I don’t think so. I don’t know about fresh milk. I’ll bet my house which I obtained through the use of ( CONDENSED MILK ) in my sweets, that you couldn’t make chewy caramel using fresh milk. Can I roll my eyes too?
I was at MOA last night and bought caramel apples. I’m saddened. They said they use heavy cream instead of condensed milk. I enjoyed it anyway. Didn’t taste the condensed milk that sweettooth has been claiming. And oh Bel. Their cow at Czarinas doesn’t produce heavy cream from it’s tits. I think they buy it at stores also. Or maybe they grow it. Duh! Ha…Ha…Ha…
Bel,
You are one nasty person that I would never ever associate with! I don’t even want to waste time and energy on you! Anybody whou would use such crass words is LOW CLASS!
All I know is that the caramel, according to a very sensitive person, smelled like condensed milk! That in itself is a no no in my book. There is still milk out there that is not processed like condensed milk in whatever package they come in!
Anyway, Czarina’s apples don’t sound too appetizing upon reading that it is enrobbed in compound chocolate which looked like cement and smelled like condensed milk!
Sorry to disappoint you, but I am not Sanfo Lover! Is Sanfo lover the only person who can have opinions? Yes I read the other blog site on Sanfo Treats and Sanfo lover, though alot of people hated this person, had some strong opinions. I admire this person who can stand up and protect something he/she believes in. And mind you, no crass/rude/obnoxious/filthy words were ever spoken by this person.
Judging from your comments, Czarina’s has a really LOW CLASS protector — You!
These apples don’t appeal to me.
Wow! What a crass and low class comment by Bel!
You can still get fresh milk from a carton although not as fresh as how you distastefully described it. But definitely fresher than condensed milk.
Fresh milk for caramel is still the best!
And I am not Sanfo lover!
Wow! What a low class and crass comment by Bel!
You can still get fresh milk from a carton although not as fresh as how you distastefully described it. But definitely fresher than condensed milk.
Fresh milk for caramel is still the best!
Sorry to disappoint you again but I am not Sanfo lover!
Bel,
My understanding of a blog is that you can share your own experience(s)/opinion(s) re: the given topic… I cannot deny the fact that it was what I really experienced.
It’s very natural in this setting that you’d have your own preferrence and opinion.
It’s also very nice that you have your own.
Thanks and have a nice day.
pete
it’s my 1st time to comment here but i’ve been reading this blog for quite some time now. congratulations to ms.lori for a very informative and fun site… i’m just quite disappointed to some here who are getting very personal with their comments. i believe that there is no right or wrong opinion. to each is own. if we want respect, we should give respect. we’re all grown-ups now and we should act like it…
Wow, what’s going on here?
Cool it, folks. 🙂 Take a break. Check out this vid muna.
http://www.history.com/media.do?action=clip&id=holidays_foods_halloween_candy_apple
I’m not fond of caramel or caramel apples, but I do love reading Lori’s writing.
These comments are all very funny.
Everyone’s entitled to their opinion. I, for one, think sweettooth is real bitch. ;D
If being a b___ch means expressing one’s opinions and standing up for one’s belief then I will take this term as a compliment and proudly wear it on my shirt!
Where can I find one of your shopes ?
Is Czarina’s still open?
Both Czarina AND sanfo are pretty much dead in the water, as far as I can tell.
More importantly, is Sweettooth still around? That bitch was INSANE.
Yoooohooooo! Sweeeeetooth!! Fresh Milk SUCKS and so do YOU!! ^_^
*stoking fires*