CARAMEL APPLES FOR MY "SPECIAL" TRICK-OR-TREATERS!

This is the third year that we have lived near family so our grand-babies stop by for trick or treat and that gives me the opportunity to make something special for them.  Not only did I grow up loving caramel apples but I love to make caramel. All kinds, the salted kind, the kind for apples, for pies, sauce, etc.  It is so easy, so good and it's like kitchen magic - a few ingredients and voila you have yummy caramel.

 Some apples, sticks, a pretty plate, candy thermometer and a few ingredients and you are ready to make some candy apples.

The candy makers will say you have to have a copper candy pot but I use a pan that is copper on the outside only (great heat distribution) a good thermometer and that's it - no special tools needed.

 Once the caramel is done just swirl and set them on something that they will not stick to - like this Silpat mat. When I am finished with the apples then I will take a spoon and fill around where the "swirl" did not get the caramel - if I going to go to the trouble to make these I want them to be fully covered.

Some gusseted cellophane bags and some cute Halloween ribbon and ready to close them up and be finished.

Ready for my special trick-or-treaters and one for their momma!

Recipe:

Ingredients

8 apples, any variety
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract

 

Directions

Wash and completely dry the apples. Insert a stick into the stem end of each.

Attach your candy thermometer to your pan. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter. Because thermometers may vary if  you begin to smell like the caramel might be starting to get to dark and burn, take it off the heat immediately.

While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Put the apples on a nonstick or waxed paper on a cookie sheet or Silpat mat and let cool.

 

Resource:

 

Halloween Ribbon, Michael's, Hobby Lobby

Cello Bags, Walmart, Wilton

Sticks for Apples, Walmart, Wilton

Halloween Plate, Fred Meyer

 

Thank you for stopping by.