Name: Easy Homemade Caramel Apples for Halloween (No Thermometer)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 small firm, tart apples (Granny Smith or Honeycrisp); 6 wooden sticks or sturdy lolly sticks; 400 g soft caramels, unwrapped (about 14 oz); 2 tbsp heavy cream or milk; 1 cup chopped nuts, mini chocolate chips or crushed cookies (100 g), choose one or mix; 50 g dark chocolate, melted, optional, for drizzling

American Autumn Vegetarian 30 min 6 servings350 Calories

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Few treats say Halloween like a shiny caramel apple, and with Halloween just two weeks away, now is the time to practise. The tart crunch of a firm apple against soft, chewy caramel is hard to beat, and the method below uses store-bought soft caramels, so there is no candy thermometer and no risk of burnt sugar. Kids can decorate while you do the dipping.

Choose the right apples

Pick small to medium, very firm, tart apples such as Granny Smith, Honeycrisp or Pink Lady. Tart fruit balances the sweetness, and firm flesh holds the stick without bruising. Supermarket apples are usually coated in wax, which stops caramel from sticking. Dunk them in a pot of simmering water for 5 to 10 seconds, rub them dry with a clean towel, then chill them for at least an hour. Cold, completely dry apples are the secret to caramel that clings.

Tips for a smooth, even coat

Cool the caramel slightly. After melting, let it rest for 3 to 5 minutes. Caramel that is too hot slides off; slightly thickened caramel coats evenly.
Tilt, don’t dunk. Hold the apple by the stick, tilt the pot and roll the apple through the caramel, then scrape the bottom against the rim to remove the drip.
Add toppings right away. Roll the apple in chopped nuts, mini chocolate chips, crushed cookies or sprinkles while the caramel is still tacky.
Set on baking paper, buttered lightly. This stops the base from sticking and keeps the apple from sliding.

Halloween variations

Chocolate drizzle: melt 50 g dark chocolate and drizzle over the set caramel in zigzags.
Cookies and cream: roll in crushed chocolate sandwich cookies for a dirt-and-worms look.
Salted pecan: toasted chopped pecans and a pinch of flaky salt for adults.
Monster faces: press on candy eyes with a dab of melted chocolate once the caramel has set.

Serving ideas for a Halloween party

Cut a chilled caramel apple into wedges with a sharp knife and serve on a board, which is easier for small guests than biting into a whole apple. Pair with warm spiced apple cider, roasted pumpkin seeds and a bowl of brownies for a simple dessert table.

Storage

Keep the finished apples in the refrigerator on baking paper, loosely covered, for up to 3 days. Bring them out 15 minutes before serving so the caramel softens. Because moisture can seep from the apple under the caramel, they taste best within a day or two. Wrapped in cellophane, they also make a pleasant party favour.

A note on safety

Caramel is very sticky and can hot-burn skin, so adults should do the melting and dipping. Whole caramel apples are hard for very young children to bite; cut them into wedges for them, and mention any nut toppings to guests with allergies.

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