spooky caramel apples
Crisp apples coated in buttery caramel is an iconic fall dessert that is easy to make from scratch at home! This recipe embraces the spooky season by using black caramel to create a fun yet delicious treat for Halloween.
History of Caramel Apples
This classic fall dessert was created in the 1950s by Kraft foods employee Dan Walker who was experimenting with leftover caramel from Halloween. For many years the apples were hand dipped, until 1960s when a candy shop worker in Chicago invented a caramel apple dipping machine. Over the years the humble dessert was transformed into elaborate treat on a stick by candy makers who would get creative with the toppings and decorations.
How to make spooky caramel apples?
Wash apples with hot water and soap to remove all the wax. This is important because if there is any wax left the caramel will slide off the apple. Pluck the stems and dry completely. In a medium size pot over medium low heat mix together butter, brown sugar, sugar, sweetened condensed milk, corn syrup, and salt. Continue to simmer while stirring frequently until the temperature is 230-240f - about 25 minutes. Remove from heat and slightly cool. Then whisk in vanilla and black food coloring. Transfer the caramel in a narrow container that is wide enough to fit an apple. Push the sticks through the tops of the apples and dip the apples in the caramel. Let the excess caramel drip off and then set them on a tray lined with parchment paper or mini cake boards. Refrigerate for about 15-30 minutes to set the caramel. Enjoy!
Tips
Caramel apples last up to two weeks, just wrap with plastic or wax paper!
Recommended products to make this recipe
*This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
