Caramel apples have become a firm favourite Halloween tradition in our family. I make them every year and serve them on a big tray at our annual neighbourhood Halloween party. I’ve had to double the amount I make over the years because they’ve become so popular. I even heard a child say ‘that’s the caramel apple house!’ to her mum as she walked past our house earlier this year, which made me giggle with pride.
We use the green Granny Smith apples, because I love the mix of the slightly sour apple with sweet caramel. I try to find small apples, because they’re easier to dip (and to hold on a stick). And lastly, you’ll need popsicle sticks or wooden skewers to stick into your apples.
Here’s the recipe for 12 small caramel apples:
- 12 small apples
- 2 cups of light brown sugar (firmly packed)
- 1/2 cup of whole milk
- 1/2 cup (115 g butter)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Wash and dry the apples, then remove the stems. Insert skewers or popsicle sticks into the stem end of the apples and set aside on a tray or large piece of parchment paper. Combine the next 4 ingredients into a saucepan and mix well. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat and add the vanilla. Beat with a wire whisk for about 10 minutes until mixture thickens and loses its gloss. Dip the apples into the sauce, covering completely and allowing excess caramel to drip off (you have to do this quickly because the sauce hardens over time — I usually ask a friend to help me with this step because a second set of hands makes this process so much easier).
Enjoy, and happy Halloween!
For more favourite family recipes and food ideas, check out my Nurture e-course…