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.
- 8-10 apples
- 1 cup (200 g) granulated sugar
- 0.4 cups (100 ml) heavy cream
- 1 tsp vanilla extract
- 1 oz (30 g) butter
- chopped nuts (I used peanuts)
- 3.5 oz (100 g) dark chocolate
- 1 tbsp vegetable oil
- wooden sticks or twigs
- vegetable oil or butter for brushing
- Wash apples in hot water and clean with kitchen towel. Insert twigs through the middle of each apple. Refrigerate while you make the caramel.
- Melt sugar on low heat until it completely dissolves and becomes brown. In a separate pan, heat heavy cream until it boils. Remove sugar from heat and carefully add heavy cream. It will splutter, so be very careful. Caramel will harden, so you need to put it back on medium heat and stir until it all dissolves and the mixture becomes smooth and creamy. In the end, stir in butter and vanilla.
- Let set for a couple of minutes and dip apples into it. Roll them into chopped nuts immediately and place onto parchment paper brushed with vegetable oil or butter. Refrigerate.
- Melt chocolate over low heat together with vegetable oil and sprinkle over caramel apples.
- Let cool and serve. It's best to eat them the same day.