It's Caramel and Candied Apple Season
The leaves are turning, the air is crisp, the county fairground is lit with thousands of twinkling lights, and all I can think about are caramel and candied apples. Caramel apples bring back a nostalgia so strong! I can smell it and almost taste it. I think of fall carnivals at the school, back when candy and Mom baked treats were allowed, and when bobbing for apples was a thing.Take a trip down memory lane and make new memories with the family by making your own caramel or candied dipped apples. We have everything in stock that you need, well almost everything. You'll have to stop by the grocery store or farmer's market to pick out your favorite apples.
*Photo Tip: Candied fuji apples, because of their pear like shape, stand up straightest when sticks are inserted through the bottom of the apple, allowing the broad top to act as the "foot" or base of the dipped apple. *
My husband's favorite apple is a Fuji. Mine? I have several, mostly crisp, sweet and tart apples. I love Honey Crisp, sweet with a delightful crunch, and the hard to find Arkansas Black Apple and the Pink Lady (also known as Cripps Pink), both sweet tart apples. The Arkansas Black Apple's skin turns darker and darker in cool storage, and the flavor mellows out a bit sweeter. These are excellent apples for your Black Cauldron Candied Apples.
Look for apples with firm flesh and no bruising. Handle them gently (offer to bag them yourself) for best storage results.
You can make your own candy or caramel, but the easiest way is to use premade and heat it to the proper dipping temperature. We even offer a sugar free candy mix if you have someone in the family trying to reduce their sugar intake.
The 8 pound Carnival King Caramel Dip is fantastic and easy. Open the can and place can and all into a large stock pot filled with water to reach halfway up the can. Heat the stockpot and can nestled inside to 175 to 185 degrees Fahrenheit.
Stir the caramel gently to avoid incorporating air bubbles and then stick and dip your apples. Dip all the way to the puncture wound of your apple to help seal the apple and protect it.
Find everything you need to complete your candied and caramel covered apples in our Caramel Apple Collection.
Candied apples are super simple with LorAnn Oils Hard Candy Mix.
- 1 box of LorAnn Hard Candy Mix
- 1/2 cup of water
- 1 dram of LorAnn's Super Strength Flavoring
- Liquid Food Coloring in Red or Black
- Candy Thermometer
- Sturdy Sticks
- Your choice of Apples - 1 box covers 3 to 4 medium large apples.
Directions:
- Combine hard candy mix and water in a large saucepan. Stir over medium heat until sugar dissolves and begins to boil.
- You may want to use a pastry brush dipped in water to wash down the sides of the saucepan. Washing the granules down to the boiling liquid keeps the crystals from seeding this mixture, and turning it into rock candy granules again.
- Heat mixture to 250-275 degrees Fahrenheit and immediately remove from heat.
- Once all boiling and bubbling subsides stir in your flavoring and divide and stir in your coloring. There may be some splattering as the liquids sizzle and steam off. Liquid food coloring works best. Sometimes gels are a little too thick and do not fully emulsify into the candy.
- Place in bowls deep enough to dip your apple all the way to the stick.
- Dip your apples allowing excess to run off and back into the saucepan and then place your apples on a silicone mat or lightly greased cookie sheet. If adding toppings, now would be the time to roll the candy covered apples into sprinkles, toffee, candies, and nuts.
- Work in small batches and place your candied apples into the refrigerator to firm up the candy right away and to keep it from pooling at the bottom of your apples.
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