Spooky Caramel Apples

I must say, this was the busiest Halloween I have had possibly ever. Between work parties and house parties, there were three different costumes going around and an equal number of spooky treats. Cupcakes are an easy go-to for parties because they're single-serve. I try to keep the treats to things people can grab and go with. Like mini-caramel apples. All of the things.

 

A few months ago when Halloween started taking over Pinterest, I saw these dark caramel apples and thought they would be a great Snow White inspired treat. However, they turned out to be quite a challenge. I went apple picking late in October so a lot of apples were picked over but apparently no one likes golden delicious. There was an abundance of golden delicious apples, including several that were nearly bite sized. My issue with caramel apples is they're so hard to start into because you just get your face all sticky trying to take the first bite. But with the smaller version, it seemed perfect for a party treat.

My plan was to make caramel apples pops with Halloween sprinkles coating some of the caramel apples. Everything was going well with the caramel making and the food coloring, I even sampled the caramel and it tasted amazing. However, it was simply sliding off the apples. I tried cooling the caramel for awhile in the fridge which did help but ultimately, I had some sticky slimy caramel apples. Perhaps if I had chilled the apples, that would have worked better. Lessons for next time.

 

They never quite got to that solid state like at the apple orchards but they must have still been good because they were all eaten up! I also managed to spill a fair amount of caramel and sprinkles everywhere. It basically sounded like a rain stick in my living room.

 

Overall a successful spookfest was had by all. And most importantly, IT'S ALMOST CHRISTMAS TIME!!!!!!!!!!!!! Too much too soon? I think not.

Recipe
makes about 18 small caramel apples

• 2 Tablespoons corn syrup
• 2 Tablespoons of water
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
•  Pinch of salt
• 1/2 teaspoon vanilla
• 2 Tablespoons unsalted butter
• 2-3 drops black food coloring (or combine red, blue and yellow together)

1. Wash, dry and de-stem the apples prior to dipping in caramel. Line the clean apples on a baking sheet lined with parchment. Attach lollipop sticks or natural sticks to the top.
2. In a heat proof, microwavable bowl, combine the water, corn syrup and sugar. Cook in the microwave until the mixture is a deep amber color. You can also do this on the stove.
3. Once the sugar is darkened, stir in the heavy cream, salt, vanilla and food coloring. Stir until combined and then add the butter until it is melted and smooth.
4. Allow the caramel to cool slightly. Dip the apples in the caramel one at a time, turning to coat the entire apple. Ideally, the excess will drip off of the apple in about 20 seconds and you can then place it back on the wax paper.
5. Dip in sprinkles if desired. If the caramel isn't sticking to the apple, trying cooling the caramel longer or chill the apples.