Halloween Treats

Mari-Beth and I decided to make some caramel apples for the special kiddo's who were going to come by trick-or-treating this year, because honestly who doesn't love a caramel apple covered in pecans? I am pretty sure we hit the jack pot with this recipe, its easy and doesnt' take forever and a day to make. 

First you place the apples sticks (we used BBQ skewers cut in half) and placed them on a baking sheet and put them in the fridge while we started on the carmel. The caramel tends to stick better to the apples if they are chilled a little.

We got all of our topping ready to go before we started the carmel, so we weren't scrambling around as the caramel got too hard on the apples. We decided to use pecans, slivered almonds, peanut better reeses pieces and heath bar.

Once we were organized in the toppings department it was time to start the caramel. Combine dark brown sugar, butter, sweetened condensed milk, dark corn syrup, pure maple syrup, vanilla, molasses and salt into a saucepan and stir over medium heat until sugar dissolves, about 15 minutes.

Attach candy thermometer and increase heat to medium-hight. Cook caramel at rolling boil until thermometer registers 236 degrees fahrenheit, constantly stirring. Once carmel reaches 236 degrees pour into bowl and place the candy thermometer into the bowl of carmel. Cool to 200 degrees fahrenheit, usually about 20 minutes.

Dip apples into 200 degree carmel and let excess caramel drip back into bowl. Place coated apple on baking sheet (with silicone baking mat or buttered foil)

By the time you are done with the last apple, the first one should be ready to coat with the yummy toppings. I think we waiting a bit long so it was hard to get the toppings to stick, next time I won't wait as long. 

Once they are cooled and hardened, wrap up in cute baggies and enjoy!

Here is the original recipe we used. Next time I want to do more exciting toppings; chocolate, white chocolate, coconut....

Gourmet Style Dipped Apples with Homemade Caramel

1 pound dark brown sugar (about 2 cups packed brown sugar)

2 sticks unsalted butter

1 14-ounce can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup pure maple syrup

1 1/2 teaspoon molasses

1/4 teaspoon salt

12 medium sized apples

popsicle sticks, chopsticks or skewers

toppings for dipping

Wash and dry apples; place sticks in cores and place on backing sheet in fridge to chill. Prepare all toppings to have them ready to go.

To prepare caramel, combine first 8 ingredients in 2 1/2 quart nonstick saucepan (about 3-4 inches deep at least). Stir over medium-low heat until sugar dissolved (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes. 

Attach a candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236 F, stirring constantly but slowly brushing/scrapping down the sides of pan, about 12 minutes. Pour caramel into a bowl. Submerge thermometer bulb in carmel. Cool to 200F, about 20 minutes. If it cools to much just heat it back up a little.

While carmel  cools, line baking sheets with silicone baking mats or buttered foil. Set up decorations and melted chocolates. 

Holding sick, dip 1 apple into 200F caramel, submerging all but very top of apple. Lift apple out, allowing excess carmel to drip back into bowl. Turn apple carmel side up and hold for several seconds to help set carmel around apple. If needed, gently scrape the bottom of the apples to remove excess caramel. Place coated apple on prepared baking sheet. Repeat with remaining apples and carmel. If caramel  becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and whisk caramel in bowl over low heat to thin.

By the time you have dipped all apples, the first ones should be ready partially set enough to add toppings. If not, chill in fridge for a few minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple. Then firmly press toppings into the caramel and return to the baking sheet.