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Tried and True Caramel Apples
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Trick or Treat
BOO! Nothing screams October than caramel and apples. Together, you have one of the most admired Halloween treats. Kids and adults alike love them. Change up the coating to please the palates of any group of people. Traditional toppings would be crushed pecans, peanuts or any another nut of your choice. Kids loved cookie crumbs or candy. Get creative. Of extreme importance to making your caramel is to use a candy thermometer to reach the correct temperature. Be patient for it will be worth it.
8 crisp apples, such as Macintosh or Granny Smith
1 cup light corn syrup
1 cup brown sugar
1 cup heavy cream
½ cup butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts, cookies, candies (optional)
8 Popsicle or lollipop stick
Wash and cry all of the apples. Insert a stick into the stem of each apple and set aside. Line a large jelly role pan with wax paper. In a heavy saucepan, clip a candy thermometer on the side. Over high heat, bring the light corn syrup, sugar, butter and cream to a boil. Simmer until the mixture reaches 250 degrees F. This will take about 15 minutes. Remove the pan from the heat and stir in the vanilla and salt. Because this caramel is extremely hot, I let it cool for about 3 minutes. Holding each stick, dip the apple into the caramel, making sure to coat the entire apple. Lift and allow the excess to drip. If using any toppers, roll the apple in a shallow bowl with whatever topping you have selected. Place on waxed-lined sheet pan and cool.
