Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (25 page)

Yield:

About 20 slices

Storage:

Refrigerate in an airtight container between sheets of wax paper. If protected from heat, candied fruit can last as long as 6 months.

General Description:

Candy apples, or
toffee apples
, are apples dipped in a sweet, cinnamon-flavored sugar syrup with a wooden stick inserted into each core as a convenient handle
. The sugar syrup is tinted red and dries to a hard coating, enhancing the candylike appearance. Candy apples are associated with Halloween and commonly found at fairs and carnivals, especially in the United Kingdom and North America. Their distinctive hue led to the color name “candy apple red.”

History:

Although candied fruit and candied apples date back to ancient times, the candy apple as we know it likely originated in Britain in the late 19th century. The first candy apples made in Britain were sold at local fairs.

Serving Suggestions:

Candy apples are wonderful treats to make for local carnivals or festivals. You can roll them in toppings, such as chopped nuts or sprinkles, before the candy coating dries.

Candy-Making Notes:

The sugar for this recipe must be cooked to 300°F, or hard crack, which is likely the highest temperature you will see in a candy recipe. Be very careful when dipping the apples in the hot syrup.

Recipe:

1.
Wash apples and remove the stems. Insert a wooden craft stick or skewer about 2 inches into the core of each apple.

2.
Line several baking sheets with wax paper or silicone baking mats.

3.
Combine sugar, corn syrup, and ½ cup water in a saucepan and bring to a boil over medium-high heat. Continue cooking until the mixture reaches 300°F, hard crack stage. Remove saucepan from heat and stir in cinnamon oil and red food coloring.

4.
Dip apples one at a time into the syrup. Roll in toppings if desired. Place on the baking sheets to firm up before serving.

Yield:

12 candy apples

Storage:

Store at room temperature for up to 2 days.

General Description:

Bright red apples that have been stuck on sticks and covered in creamy caramel and nuts are a common sight at Halloween
. Caramel apples are simply apples that have been dipped in a sweet caramel sauce and skewered on a wooden stick for ease of eating. They can be dipped in chocolate and rolled in nuts, sprinkles, and other toppings.

History:

Caramel apples are a more recent invention than
candy apples
. The first recipe for caramel apples was printed on bags of Kraft’s caramel candies in the 1950s. A Kraft sales representative named Dan Walker is credited with inventing the recipe or creating home kits for making caramel apples, undoubtedly boosting sales of his company’s products in the process. Caramel apples are traditionally associated with Halloween and harvest time.

Serving Suggestions:

It is easy to roll dipped apples in a variety of coatings, from nuts to grated
coconut to crushed candies. Set out dishes of different coatings and let guests make their own versions.

Candy-Making Notes:

Whereas the bright red, mild Red Delicious apple may be the most popular choice for making caramel apples, tarter varieties offer a better contrast to the sweet, buttery caramel. Try Granny Smith, McIntosh,
or Gala. Small lady apples make for a charming variation.

Recipe:

1.
Wash the apples and remove the stems. Insert a wooden stick into the core of each apple.

2.
Line several baking sheets with wax paper or silicone baking mats.

3.
Combine sugar, corn syrup, cream, and butter in a saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 245°F, soft ball stage.