It's that time of year and who wouldn't love a caramel apple?
Did you know?
The very first caramel apple was created when a Kraft Foods employee named Dan Walker melted down some of the company’s large stock of soft caramels left over after Halloween, and dipped apples into the mixture as a healthier and crunchier counterpart to the soft candy, according to an article by My Recipes.
For years after their invention, caramel apples were dipped by hand—until 1960 when the first caramel apple dipping machine was invented by Chicago candy shop worker Vito Raimondi, whose uncle’s confectionary company is still the number one machine-dipped caramel apple company in business today.
You can use any variety of apples for caramel apples, such as Granny Smith, Fuji, or Honeycrisp for your caramel apples.
Prep your apples first:
You will need to insert popsicle sticks— (They can be purchased in grocery or craft stores, and online)—straight down through the top of the apple where the stem grows. Place your apples in the refrigerator, and allow them to cool for an hour, as the caramel will harden more quickly on chilled fruit.
CLASSIC CARAMEL APPLES 2 cup sugar 1 cup sifted brown sugar 2/3 cup light corn syrup 2/3 cup butter 1 cup heavy cream or evaporated milk 1/2 tsp. salt 2 tsp. vanilla 8 to 10 medium apples 1/2 cup chopped nuts, coconut, candies or whatever toppings you like - you can dip in caramel, let set and dip in chocolate then roll in toppings. BE CREATIVE- HAVE FUN!
Mix sugars, syrup, butter, cream and salt in 2-qt. saucepan
Cook, stirring until firm balls form in icy-cold water
Remove caramel from heat; cool until slightly thickened.
Add vanilla and stir
(See above for prepping your apples)
Place wooden stick in stem end of each apple and dip apple into caramel
Drain apples on waxed paper. You can also roll them in chopped nuts.
Recipe courtesy Vintage Recipes
Pexels: Henry Becerra