Today’s Spotlight is on Caramel Apples.

Caramel apples are whole apples covered in a layer of caramel. They are made by dipping or rolling apples-on-a-stick in hot caramel, and sometimes rolling them in nuts or other small savories or confections. The caramel used to coat caramel apples is made from heavy cream, corn syrup, brown sugar, butter, salt, and vanilla.

Caramel apples have a softer, chewier coating around the apple that is similar to taffy. They are often called “taffy apples” when additional ingredients such as peanuts are applied. Caramel apples are enjoyed by people of all ages. Kids love the flavor and crunch, while adults reminisce their childhood memories. Caramel apples were created by Kraft Foods employee Dan Walker by accident. He was experimenting with leftover Halloween inventory, melting the caramels together, and incorporating different fruits.

 

History

The first candy apple was invented in 1908 by William W. Kolb in Newark, New Jersey. Kolb was experimenting with red cinnamon candy to sell at Christmastime. He decided that apples would be an effective way to showcase his sweet and spicy confection.

The first caramel apple was created in the 1950s by Kraft Foods employee Dan Walker.  Walker was experimenting with leftover Halloween caramels. He melted the caramels down and dipped apples into the mixture.  He created the caramel apple as a healthier and crunchier counterpart to soft candy.

Hunter’s Candy in Moscow, Idaho began selling caramel apples in 1936.

Apples are a common treat at fall festivals in the Northern Hemisphere, including Halloween. The apple was once a symbol of fertility and immortality. The tradition of bobbing for apples on Halloween may be a remnant of beliefs that date back to prehistory.

In the 1940s, caramel apples were given to orphaned children during the holidays. In 1946 and 1947, they were named the best Halloween treat. During World War II, caramel apples were given to orphaned children during the holidays. In 1946 and 1947, they were named the “best Halloween treat”.

 

Here are some interesting facts about caramel apples:

• Kraft Foods still prints the recipe for caramel apples on the backs of their caramel bags.
• Affy Tapple claims to have invented the caramel apple in 1948.
• Dan Walker is widely regarded as the creator of the caramel apple.
• If the caramel slides off soon after being dipped, it’s still too hot and needs to cool longer.
• A candy thermometer is a must for caramel apples.

 

Here is a Carmel Apple Recipe for you to try:

Ingredients:

• 10 apples or use 8-10 apples depending on size.
• 10 skewers for apples
• 22 oz caramels, unwrapped*, from two 11 oz bags
• 4 Tbsp heavy whipping cream
• Pinch of salt Ingredients:

Optional Toppings:

• Chopped pecans.
• Sprinkles
• Mini M&M’s
• Shredded coconut
• Crushed Oreo cookies
• Melted chocolate for drizzling.
• Crushed pretzels
• Chopped peanuts.

 

Instructions:

• If using store-bought apples, you should remove the wax coating first. Dip apples in hot water for a few seconds then rub them with a towel to remove wax. Dry the Apples really well. Remove stems and Insert Sticks into the top of the apples. Tip: refrigerating apples will help the caramel set faster while you prep toppings and melt caramel.
• Line a baking sheet with parchment paper or a silicone liner. Prepare toppings so they are ready to use.
• Heat caramel, cream and a pinch of salt over a double boiler or microwave for a few minutes stirring every 30 seconds until caramel is melted and smooth.
• Roll apples in caramel, dipping apples sideways to coat almost to the top. We like to leave a little bit of Apple showing on top so you can see what kind of Apple you’re picking. Allow excess to drip back into the bowl. Scrape off the bottom of the Apple against the side of the bowl so you don’t get too much caramel pooling at the bottom.
• If you see a lot of air bubbles in your caramel start to form or if it gets too thick, then rewarm it slightly. If caramel so too runny, let it cool slightly before using.
• Immediately after dipping in caramel, roll apples into your toppings or leave them plain if desired. Refrigerate at least 15 minutes or until caramel is set before drizzling with melted chocolate and enjoying.

 

Consumption

According to Tastewise, the average person consumes 1.57 caramel apples per year. The caramel apple business has grown every year for the last 10 years. On a busy day, Affey Tapple can produce a quarter of a million apples.

Caramel apples are a nutritious treat. They contain protein, antioxidant phytonutrients, and dietary fiber. They also contain some vitamin A and potassium.

A typical caramel apple has 160 calories and 28 grams of sugar. The caramel coating is usually the equivalent of three or four caramel candies, which adds 120 to 160 calories.

However, some store-bought caramel apples could be contaminated with listeria. Listeria is a bacteria that can lead to an infection called listeriosis. Listeriosis can cause muscle aches, fever, diarrhea, and convulsions.

Unrefrigerated caramel apples were linked to a listeria outbreak that killed seven people and caused a miscarriage. The sticks in caramel apples are prone to developing listeria.

 

Celebrating Carmel Apples

National Caramel Apple Day is celebrated on October 31st. The day has been celebrated since the 1950s. Caramel apples are a popular fall treat. They’re often eaten at fairs, carnivals, and Halloween parties.

National Caramel Apple Day celebrates a time-honored treat. Many people remember eating caramel apples or making them with family. Caramel apples are associated with Halloween. It’s no coincidence that National Caramel Apple Day is on the same day as Halloween. Caramel apples wouldn’t exist if it weren’t for Halloween.

 

Let us know in the comments about your favorite Carmel Apple story.