Caramel apples are a descendant of the candy apple. Candy apples are wrapped in a hard, red candy syrup coating. The caramel apple is rumored to have been invented by Kraft Foods employee Dan Walker in the 1950s. Walker melted down leftover caramels from Halloween and thought to eat the sauce with apples. Caramel apples were handmade throughout the 1950s until Vito Raimondi of Chicago patented the first caramel apple machine in 1960. Today, caramel apples are a festive tradition. They appear widely around Halloween but can be found at festivals and fairs all year. They are often sprinkled with a variety of sweet or salty toppings such as peanuts, M&Ms, or walnuts.
Recipe Servings: 8
Ingredients
- 8 small/medium Granny Smith apples
- 1 cup heavy cream
- 1 cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla
- 2–4 Tbsp water, as needed to maintain consistency
- 8 wooden chopsticks
Directions
- Wash apples in hot water to remove as much wax as possible. This will help the caramel stick. Dry vigorously with a clean towel.
- Line a large tray with waxed paper and place apples on it.
- Place sugar and salt in a thick saucepan and melt over medium heat, stirring with a wooden spoon to smooth out clumps.
- Carefully and gradually add coconut cream 2 tablespoons at a time, stirring constantly to prevent scorching. When all coconut has been added, bring to a quick boil, then turn off heat.
- Add vanilla and enough water to make the caramel smooth and thick. It should drip off the end of a spoon.
- Prepare individual toppings in separate flat dishes: M&Ms, coconut, chopped walnuts, etc.
- Pierce the bottom of apple with a chopstick. This will act as the handle.
- When caramel has cooled but is still liquid, dunk apple into caramel.
- Roll caramel in toppings and return to tray.
- Chill the apples. Serve after the caramel becomes firm.
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