Nothing says “Halloween” like yummy fall-inspired spooky treats! This time of the year apples are in season and the smell of fresh made caramel is wafting through my kitchen signaling the end of summer and the approaching, All Hallows Eve. Mmmwwwahahaha !!
For my Halloween Caramel Apples I use Granny Smith apples. This tart, juicy and firm apple is perfect for this treat!
I insert Candy Apple sticks I purchased from Smart N Final. Set them aside and get started on my caramel.
For the caramel you will need:Wooden Spoon or Silicon Spoon Medium Sized Stainless Steel Saucepan or a Cooper Saucepan Small Sized Stainless Steel Saucepan/Pot or a Cooper Saucepan/Pot
Black Sugar Granules for Decoration
Caramel Ingredients:1 ½ Cups Granulated Sugar 1-Cup Heavy Cream ¼ Cup Honey 4 Tablespoons Salted Butter ½ Teaspoons Himalayan Sea Salt
Pour sugar into saucepan and cook on medium fire the heavy cream and honey into a small saucepan or pot and let it cook on medium fire.
Cook both simultaneously. If the cream boils up too much, lower the fire and let it simmer down.
After a few minutes on the fire the sugar in the pan will begin to liquefy. The liquid sugar will begin to darken and “caramelize.” This is the point where I always want to grab my spoon and start stirring. But resist. Instead take the pan by the handle and slide in a sautéing motion. If the caramel starts to cook too fast, take it off the fire and reduce the temp.
You want your cream to boil right around the same time your sugar completely caramelizes.
Once all the granules of sugar become caramelized, take the pan off the stove. Pour in your hot heavy cream. Be ready for the boils and toils that your caramel will make once that cream hits. It will take a few seconds for the commotion in the pan to dial down. Start mixing the cream into the caramel. Right about now you should be smiling ear to ear in anticipation of the caramel goodness you have created.
Put your butter in. Stir
Add your salt. Stir.
Grab an apple, and then swirl it around in your warm caramel. Let excess caramel drip off. Cover in the black sugar. Set the apple aside on piece of parchment or on a cooling rack.
Refrigerate for one hour and enjoy.
Downloadable Halloween Caramel Apple Recipe here ===> halloween-caramel-apple-recipe
I can’t wait to see your spooky caramel apple creations. Post a picture in the comments.