Halloween Caramel Apples
By: Meghan McGarry
- Yield: 6-7 mini caramel apples
- Course: Dessert
- 6-7 small granny smith apples, use organic apples, if possible
- 7 wooden craft sticks
- 1 cup heavy cream, divided
- 1 cup sugar
- pinch of salt
- 3/4 cup light corn syrup
- 8 tablespoons (4 ounces) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup white or dark chocolate
- 1/2 cup peanuts, chopped
- Halloween sprinkles or candy, if desired
- candy thermometer
- Wash and dry apples. Remove stems and firmly press a craft stick into the top of each apple.
- Line a sheet pan with parchment paper and set aside.
- In a medium size saucepan fitted with a candy thermometer, combine ¾ cup of heavy cream, sugar, salt, corn syrup and butter. Bring mixture to a boil over medium-high heat, stirring occasionally.
- Once mixture comes to a boil, do not continue to stir. Allow mixture to bubble until it reaches 246°F or firm ball. Remove from heat and stir in remaining ¼ cup of cream and vanilla. Be aware that hot caramel may sputter when liquid is added.
- Working quickly, dip each apple into the caramel and turn the apple to completely coat it. Lift caramel apple up and allow excess to drip off. If coating in peanuts, immediately dip caramel apple in chopped nuts and then set on parchment-lined pan.
- Repeat process with remaining apples, making sure to space them out on the parchment-lined pan so they don’t stick together. Allow caramel apples to set in the refrigerator.
- To decorate: In medium size bowl, melt chocolate of choice. Dip a in chocolate of choice and then lift apple up allowing excess chocolate to drip off. If desired, coat chocolate with assorted sprinkles or candy. Place on parchment-lined pan.
- Fill pastry bag with remaining melted chocolate and lightly drizzle over tops of apples. Decorate with sprinkles. Allow caramel apples to set in the refrigerator.
- Serve caramel apples at room temperature.