Candy Apples

Last updated on September 7th, 2015 at 11:37 pm

Whether you call them taffy or toffee apples, or know them as caramel or candy apples, there’s no doubt that these tasty treats are a perennial fall favourite. Perfect to serve your guests on Halloween!

by Jane Lake

Candy Apple Recipes

Old-Fashioned Red Candy Apples

• 8 medium sized apples
• 8 wooden sticks
• 3 cups white sugar
• 1/2 cup light corn syrup
• 1 cup water
• 1/4 teaspoon cinnamon (optional)
• 1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.

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Caramel Apples

• 1 cup butter
• 2 cups packed brown sugarPin
• 1 cup light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla
• 8-10 wooden sticks
• 8-10 medium tart apples

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Quick Microwave Caramel Apples

• 6 apples
• 6 wooden sticks
• 1 (14 oz) package of wrapped caramels
• 2 tablespoons milk

Wash and dry apples and remove stems. Insert a wooden stick into the end of each apple and set aside.

Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 2 minutes, stirring once.

Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.