spooky caramel apples
These black caramel apples are pure Halloween drama in the best way; crisp apples dipped in a buttery homemade caramel that’s cooked to the perfect chewy temperature, then tinted ink black for that gothic candy shop look. The key is stripping the wax off the apples first so the caramel actually grips, then letting them chill just long enough to set into that glossy shell. Simple process, maximum main character payoff.
What is the history of caramel apples?
Caramel apples are a classic American fall treat that grew out of early 1900s candy making culture, when apples were cheap, seasonal, and perfect for coating sugary candy. Candy apples actually came first - red, hard sugar shells became popular in the early 1900s, and caramel versions followed as caramel candies and home candy thermometers became more common. The caramel apple as we know it is often traced to the 1950s when a Kraft Foods employee reportedly dipped apples into leftover caramels as an experiment, and the idea took off because it was easy, dramatic, and used ingredients people already had. From there caramel apples became a Halloween and autumn staple at fairs, orchards, and candy shops - basically the edible version of sweater weather; simple, nostalgic, and endlessly customizable.
How to make spooky caramel apples?
Wash apples with hot water and soap to remove all the wax. This is important because if there is any wax left the caramel will slide off the apple. Pluck the stems and dry completely. In a medium size pot over medium low heat mix together butter, brown sugar, sugar, sweetened condensed milk, corn syrup, and salt. Continue to simmer while stirring frequently until the temperature is 230-240f - about 25 minutes. Remove from heat and slightly cool. Then whisk in vanilla and black food coloring. Transfer the caramel in a narrow container that is wide enough to fit an apple. Push the sticks through the tops of the apples and dip the apples in the caramel. Let the excess caramel drip off and then set them on a tray lined with parchment paper or mini cake boards. Refrigerate for about 15-30 minutes to set the caramel. Enjoy!
Tips
Caramel apples last up to two weeks, just wrap with plastic or wax paper!
Recommended products to make this recipe
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