Halloween is fast approaching, and my sweet tooth is kicking in. I’ve already dipped into lollipops and mini chocolate bars this October, so now I’m turning to another one of my favorite treats- caramel apples.
My favorite caramel apples are the ones from the Maryland State Fair, sour Granny Smiths dipped in a layer of caramel and then coated in M&Ms, marshmallows, or peanuts. My favorite was called the “apple pie,” a sticky mixture of caramel, cinnamon and sugar.
But the Maryland State Fair is about 5 hours away, plus it ended the first week of September. It occurred to me that if I wanted a caramel apple, I could probably make it on my own, and what a better time than Halloween?
So I’m on a search for the perfect caramel apple recipe. I found this one on foodnetwork.com, and it’s something I’m planning to try:
- Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes.
- Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt.
- Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.
Some added advice — if you wash the apples off, make sure they are dry. Water will prevent the caramel from sticking. If the caramel is too hot, it also may not stick.
And if you are looking for creative toppings (my favorite part) here are some more photos from the same website that might give you ideas.
Does anyone out there have a favorite caramel apple recipe?