Delicious and fun autumn dessert! Why not try making this treat for Halloween?
Caramel or toffee apples are usually made around Halloween time. This is a simple treat, fun to make. They are dipped into caramel and then nuts, but for “scarier” look you can dip them into Halloween sprinkles. Some recipes call for marshmallows, the choice is yours.
The simplest version of caramel is the one made from store-bought caramel candy. However, I made this one from scratch. Also, most recipes call for corn syrup, which will make the final result nicely chewy. In Croatia, we don’t have the syrup available in stores, so I tested several recipes in order to get the texture required and finally achieved the perfect result. Basically, you don’t need store-bough caramels, or corn syrup. You even don’t need candy thermometer. Heavy cream and butter will make the texture nice and chewy and for me, the best ratio of sugar and heavy cream is 2:1.
Make sure you wash your apples in hot water and wipe them with kitchen towel, in order to remove the wax coating from their surface, which makes it easier for the caramel to stick. Leaving them in the fridge to cool while you cook the caramel also helps with sticking. You can use twigs instead of sticks and push them through the middle of each apple, I think they look better for this purpose. It’s good to let the hot caramel set for a couple of minutes before dipping apples into it. Once coated, roll them into sprinkles or chopped nuts (you can use ground as well, but I find chopped ones better-looking) and place onto parchment paper brushed with butter or vegetable oil, so the caramel doesn’t stick. Let them cool completely before covering with melted chocolate.Print
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.