Caramel and Candy Apples

Cooking With Kids

It’s apple harvest time and caramel and candy apples are a common treat at all autumn festivals. Caramel apples are easier to make than candy apples and the kids will love dipping apples on-a-stick in caramel and rolling them in toppings (we used chopped peanuts) before cooling. Candy apples are covered in a hard sugar candy coating and can be rolled in toppings as well. Below are a caramel apple recipe found in my mother’s cookbook and a candy apple recipe from Emeril Lagasse.
 
Caramel and Peanut Apples

What You Need:

8 -10 Small Apples at Room Temperature
1 cup Toppings Such As: Chopped Peanuts, Coconut Flakes, Sprinkles, Candy Corns, Mini M&Ms, or Mini Marshmallows
1 (14-ounce) Package Caramels
2 tablespoons Water
Popsicle Sticks
Waxed Paper

What to Do:

1. Wash and dry apples
2. Insert stick into stem end of each apple and set aside
3. Place chopped peanuts (or other toppings) in a shallow bowl or pie pan and set aside
4. In a heavy saucepan, cook caramels and water over low heat until melted and blended, stirring frequently
5. Remove from heat (you may have to return to heat if mixture starts to set up)
6. Dip and turn each apple in caramel mixture, coating most of the way up
7. Allow excess to drip into pan
8. Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners
9. Store in a cool place or refrigerate
10. Remove from the refrigerator 20-minutes before serving

Emeril Lagasse Coconut-Coated Candied Apples

What You Need:

4 Apples
4 Popsicle Sticks
Vegetable Oil
1 1/2 cups Granulated Sugar
1/4 cup Light Corn Syrup
1/2 cup Water
1/8 teaspoon Ground Allspice
1/8 teaspoon Ground Cinnamon
2 cups Coconut Flakes
Candy Thermometer

What to Do:

1.Wash and dry the apples, being sure that they are firm and do not have any bruised spots.
2. Remove the stems from the apples and insert the sticks into the core of the apple to form a handle. Place a waxed paper on a small baking sheet or cover the baking sheet with aluminum foil and brush with vegetable oil.
3. In a 1-quart saucepan place the sugar, syrup and water. Heat over medium-high heat until the sugar is dissolved. Cook the sugar mixture, without stirring, until a candy thermometer registers 290 degrees F.
4. Remove the pan from the heat.
5. Swirl the allspice and cinnamon into the syrup and, working quickly, dip the apples into the syrup, twirling the apple and tilting the pan as necessary to fully coat the apple.
6. Working quickly, sprinkle 1/2-cup of the toasted coconut onto the apple while the candied coating is still hot, twirling to evenly coat. Be sure to get the tops of the apple as well.
7. Place on the sheet pan to cool. Continue with the other 3 apples being sure to coat each 1 quickly by hand.
8. Allow the apples to cool completely before serving.

Reference:
Food Network

My mother’s cookbook