Halloween Recipe | Caramel Dipped Apples

It's that time of the week again, no we don't mean Friday although yes that's something to be excited about. We're actually talking about the time of week where we share one of favourite Halloween recipes. This week we turned to one of our favourite foodie bloggers Cat Davis for her take on Caramel Apples. A little more sophisticated than the traditional candy apple, they would be perfect for a Halloween dinner party dessert.

Before you get started check out some top tips that Cat has provided to ensure your apples turn out the best they can be...

Tips

• If you’re using paper straws, make sure they’re a good quality that won’t snap. Insert a wooden kebab stick into the straw before sticking it in the apple. The sharp tip helps it get through that tough core.
• Let the caramel cool overnight on the apple before dipping in chocolate or decorating
• Use the smallest apples you can find, they're a lot easier to dip!
• Wash the apples, give them a light scrub with a (new and clean) scrubby sponge, rinse and dry. It helps the caramel stick.

Method

• Prepare the apples by washing, scrub lightly with a scrubby sponge, rinse and dry.
• Place sticks through the top centre of each apple going almost to the bottom of the apple. Set aside on a sheet of wax paper.
• In a large heavy duty pot over medium heat, melt the butter.
• Once fully melted add the corn syrup, milk and brown sugar.
• Use a flat edged wooden spatula to stir the mixture, taking care to scrape the bottom and avoid the sides of the pot.
• Clip a candy thermometer to the side of the pot, making sure the end is inside the mixture but not touching the bottom.
• Continue stirring constantly until the thermometer reaches 244 degrees F (or soft ball line if labeled on thermometer)
• Immediately remove from heat and stir in vanilla bean paste.
• Allow the caramel to cool for about 1 minute then dip one apple at a time. You may need to tilt the pot side ways so the caramel is deep enough to coat the apple to the top.
• Allow the excess caramel to drip off the apple for about 30 seconds then place it on the wax paper. Repeat until all 12 apples are dipped.
• Cool the apples overnight before decorating.

Have a wonderful Friday everyone!

LJC

x

BLOGLOVIN || FACEBOOK || TWITTER