Candy and caramel apples are a great autumn treat for Halloween parties and Fall Festivals. Recipes range from simple, easy to prepare and fun to make with the kids to more complex with decadent flavors that cater to adult tastes like sea salt and bourbon caramel. We’ve gathered a few recipes here for you to try. One general rule to follow for all of the recipes: choose apples that are more tart than sweet and are firm. Good options: Granny Smith, Cortland, Jonathan, Braeburn, Ginger Gold, Honeycrisp and Lady.
Easy Caramel Apples
Ingredients:
5-6 large apples
Popsicle/wooden sticks or skewers (insert into apples for handles)
14-oz bag of caramels (unwrapped) or caramel bits (no wrappers & suitable for cooking)
2 Tbsp. milk
1 Tbsp. water
Preparation:
Put sticks into apples and set by stove. Place sheet of waxed paper on a large cutting board on a nearby counter or table and spray lightly with cooking spray. This is where to place apples after they are dipped. Combine caramels, milk and water in medium saucepan and cook over low heat, stirring constantly until caramel is free of lumps and is silky smooth consistency, approx. 5 minutes. Turn off burner and immediately start dipping apples in pan, twirling them to coat completely and evenly. Once coated, allow excess caramel to drip from apple back into the pan for a few seconds, then set it on the waxed paper. Once all apples are coated and on the waxed paper, place the entire cutting board in the refrigerator for a minimum of one hour. After chilled, the puddle of caramel at the base of each apple can be gently cut away with a knife.
Candy Apples
Ingredients:
6 large apples
Popsicle/wooden sticks or skewers
2 c. sugar
¾ c. water
½ c. light corn syrup
Food coloring (optional; for classic red: 3 drops red + 1 drop yellow, for “poison” apples: 5 drops blue + 2 drops green)
Preparation:
Place sticks in apples. Set on waxed paper near stove. Combine sugar, water, corn syrup into a pan (and food coloring, if using; you may need to split batch if you are making multiple colors.) Heat sugar mixture over medium high heat until it reaches 300-310 degrees (check with candy thermometer). This takes approx. 20 min. Remove sugar mixture from heat and dip apples. You can also pour a little on top of each apple. Work quickly as sugar mixture hardens very quickly once it is removed from heat. Place dipped apples on waxed paper and let cool. Serve once cooled.
Sweet and Salty Bourbon Cinnamon Pecan Caramel Apples with Chocolate Drizzle
Ingredients:
6 apples
Popsicle/wooden sticks or skewers
For Sweet and Salty Bourbon Cinnamon Pecans
1 egg white
2-3 Tbsp. of bourbon
1 Tbsp. vanilla extract
½ c. brown sugar
¾ tsp. cinnamon
¼ tsp. kosher salt
3 c. finely chopped raw pecans
For Caramel/Drizzle
1 c. heavy cream
1 c. sugar
½ c. light corn syrup
½ c. bourbon
¼ c. butter
1 Tbsp. vanilla extract
½ tsp. kosher salt
½ c. chocolate chips
Preparation:
Preheat oven to 350 degrees. Line baking sheet with foil. In bowl, whisk together egg white, bourbon, vanilla, brown sugar, cinnamon, and salt until frothy. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15-25 minutes, stirring occasionally, until toasted. Allow to cool 10 minutes and then remove from pan and add to shallow dish that will allow you to easily roll apples in pecans.
While nuts roast, start the caramel. Line a baking sheet with waxed paper. Insert sticks into apples & keep in refrigerator on baking sheet until ready to dip. Place sugar, corn syrup, and bourbon into large saucepan. Bring to boil, boil without stirring for 9 minutes or until light gold in color. Add heavy cream, butter, vanilla, and salt, slowing stirring into pan. Boil until candy thermometer reaches 235 degrees, stirring frequently; approx. 25 min. Remove pan from heat. Dip apples in caramel, allow excess caramel to drip off, then drag bottom half of apple through the pecans. Place on baking sheet. Repeat with all apples.
Let caramel apples set for approx. 15-30 minutes in fridge or counter. Melt chocolate chips. Drizzle each apple with melted chocolate. Dig in when cooled.
