COOKING FORGET PUMPKIN SPICE. CARAMEL APPLES ARE THE REAL FALL TREATS.
Pair crisp apples with homemade caramel for a seasonal sweet
These days, fall seems to mean drowning oneself in a sea of pumpkin spice latte (thanks, Starbucks). However, as the days get shorter and a crisp autumn chill emerges, there’s only one flavor pairing that satisfies my seasonal craving: caramel apples.
That first bite into the teeth-clinging, sweet-andsticky exterior makes me feel like a kid again. As tart apple juice drips down my chin, the nostalgia flows: weekend drives with my parents to apple orchards in Southern California, costumed crowds at local harvest festivals and kitchen time with my mother as we dropped Brach’s caramel candies into a pot to make Halloween party treats for my friends. To me, these cozy memories are what this season is all about.
These days, I may be too old to go trick-or-treating — but I can still whip up a batch of caramel apples.
Instead of using caramel candies like we used to, I now make a basic caramel sauce from scratch using butter, brown sugar, corn syrup and cream. If I’m in the mood — and making a batch of apples for grownups — I’ll add a splash of apple brandy for an extra kick.
Making caramel sauce from scratch can be a little intimidating at first, but all it really takes is patience and a careful eye. A candy thermometer is also a must; seriously, caramel can go from toffee-colored perfection to burnt, unusable dreck in the blink of an eye.
That said, the trickiest part of making caramel apples is getting the caramel to adhere. First and foremost, if your apples are coated in wax — which is often the case if they’re from a grocery store — you’re going to have to remove it.
The shiny wax coating, used to make the fruit more visually appealing and prolong shelf-life, can be removed (see recipe). Just make sure the apples are completely dry before dipping them into the caramel. One last stickiness tip: Pop the apples into the refrigerator 15 minutes prior to dipping, so the caramel will adhere faster.
Once the apples are dipped in caramel, you’ll have to work quickly, so make sure that you have all your toppings ready to go. While I used to be a toppings purist — just apple and caramel, please — I’ve learned to be more flexible, letting the apples serve as a base for creative accoutrement. Chopped toasted almonds and hazelnuts? Sure. A sprinkling of flaky Maldon sea salt or toasted coconut? Why not! I might even dive into the trick-ortreat candy stash and grab some M&Ms or crushed candy bits for an extra festive touch.
These dipped and decorated apples are a great treat to bring along to any fall gathering. Or better yet, invite your friends and their kids over and create some new fall memories of your own.