Apples

Deliciously one of Nature’s perfect snacks, few people can improve the flavor of an apple like the carnival.

I have heard the comment many times, “I tried to make candy apples on my own at home. But they didn’t come out right. What’s the secret?” I can tell you that there isn’t too much of a secret to it. Just a combination of having the right equipment, the right ingredients, and knowing how to follow directions.

Caramel Apples

To make caramel apples just right requires the right kind of caramel heated to the right temperature. Sometimes it may need a little extra moisture (water) added to it. Other times it’s ready to come out just right. … Get the caremel too hot, it is so melty that it runs right off. Don’t get it warm enough and it’s just a goopy mess. Burn it and … Eww! It just doesn’t taste good enough. I spent 5 months making caramel apples and learned that a trick to keep it from getting burned is to keep the container it is beign warmed in from coming in contact with the heat source. (We did this by floating tubs of caramel in hot water … If you try this, use common sense to make sure your setup is safe. One of the last things you need is a hot, sticky substance stuck to your skin.) Stir it often to ensure even heating. Lift the spoon to see what consistency it is melted to. If it starts to run right off and look watery – it is probably too hot. Time to turn down the heat. If it falls off in clumbs, it is too cold. Instead, it should drizzle off, leaving a 1/8 inch or slightly thicker coating.

Be sure to remove the stickers and wash and dry the apples. (caramel won’t stick as well if there is still water on the apple) Insert a stick and dip carefully.

Want nuts or sprinkles added to your apple? Let it cool for just a few seconds. While it is still warm, roll it in a pile of chopped nuts or sprinkles. Set aside to cool and enjoy 🙂

Hard Candy Apples

Hard candy apples. – This is the kind I have heard the most questions about. The kind people seem to have the hardest time with. And the kind that my boss never even asked me to attempt to make. Why? Not only are they hard to make. They can be a bit dangerous. A candy thermometer is required to ensure that they are at the right temperature. – A VERY hot temperature that is beyond boiling water. Dangerous because unlike boiling water, you can’t quickly stop the damage of fix a candy apple burn by sticking your hand in cold water. Doing so would just lead to a hot layer of hard candy adhered to your skin. … But back to this article.

The two most important things you need to know for making hard candy apples are #1, be safe. Make sure you and your kids aren’t going to get burned. And #2, follow the directions on the package. Have all supplies, including a candy thermometer ready. You can find one home-made cinnamon candy apple recipe here.

Don’t want your apples to get stuck while cooling?

Consider spraying the surface you will be cooling them on with a thin layer of regular Pam cooking spray.

Wide variety of ways to prepare apples.

There are so many ways to prepare candy and caramel apples! My favorite two combos are green Granny Smith apples in a hard cherry coating and Red Delicious apples coated with caramel and peanuts. Here are some of the apple varieties I have tried:

Cherry Candy Apple - Hard

Hard Cherry Candy Apple

One of my favorite candy apples is a nice, tart Granny Smith covered in a hard, cherry flavored, candy shell.

I have heard few complaints about this flavor. The main complaints I have heard are dental related: Too hard for young children with wobbly teeth, gets stuck in dental work such as braces, and people with dentures hesitant to give it a try.

Apparently, a lot of people also enjoy these with peanuts or colorful sprinkles. I tried one with peanuts once – it wasn’t my thing. But I am curious how well it would go with some chocolate chips. (if I could manage to get them to stick without melting)