How about them ap­ples?

The Phoenix - - FRONT PAGE - By Emily Ryan

This Hal­loween, scare up an iconic treat: an ooey­gooey caramel ap­ple. It’s a fall must-have, espe­cially to­day, aka Na­tional Caramel Ap­ple Day.

“They’re just de­li­cious, ev­ery­thing about them,” said Caleb Coe of Zwahlen’s Ice Cream & Choco­late Co. in Audubon. “We have 26 dif­fer­ent va­ri­eties, so we have a lot of your fa­vorite ap­ples to choose from.”

In­dulge in s’mores, cook­ies and cream or peanut but­ter-pret­zel. Try a be­witch­ingly tasty ghost or were­wolf ap­ple. Root for a Phillies or Ea­gles ap­ple. The list goes on, but the core re­mains the same.

“We al­ways make them out of Granny Smith ap­ples,” he de­scribed. “It has that re­ally, re­ally crisp ap­ple taste.”

And when the tem­per­a­ture dips, sales sky­rocket, peak­ing near Christ­mas at “about 1,000 a day.”

High­land Or­chards in West Ch­ester also boasts a loyal caramel-ap­ple crowd, fill­ing or­ders for fam­i­lies, par­ties and wed­dings.

“When they see the caramel ap­ples, that’s what they want,” said store man­ager Shirley Moore. “The caramel recipe’s a se­cret. I don’t know if I can tell you.”

How­ever, she did re­veal an ap­ple-mak­ing tip.

“Start them at room tem­per­a­ture,” Moore ad­vised. “Don’t start them cold. The caramel runs right off.”

An­other High­land tra­di­tion: “ap­ple pie with caramel driz­zled on top and wal­nuts.”

It’s a hit at Cor­ropolese Ital­ian Bak­ery and Deli in Nor­ris­town and other lo­ca­tions too.

“I love a pie, and any­time you can put caramel and nuts on top of a pie, I’m there,” ex­plained owner Joe Cor­ropolese, who sells cake and cheese­cake ver­sions as well. “If you’re a carame­lap­ple lover, you’ve got to try them. They’re re­ally good.”

Hun­gry for more? Head to Han­del’s Home­made Ice Cream in Ber­wyn for - you guessed it - caramel ap­ple ice cream. Or­der caramel ap­ple dough­nuts at Beiler’s Bak­ery in the West­town Amish Mar­ket and Read­ing Ter­mi­nal Mar­ket. Or pair caramel ap­ple cook­ies with cof­fee at Fre­con Farms in Boy­er­town.

Back at Zwahlen’s, Coe looked ahead, an­tic­i­pated the caramel-ap­ple rush and said, “We’re go­ing to be pulling all-nighters.”

Fa­vorite Caramel Ap­ples

In­gre­di­ents

1 cup finely chopped salted peanuts

1/2 cup Land O’Lakes but­ter

2 cups firmly packed brown su­gar

1 cup light corn syrup Dash salt

1 (14-ounce) can sweet­ened con­densed milk 1 tea­spoon vanilla

10 tart ap­ples, washed, dried In­struc­tions But­ter waxed pa­per; set aside. Place peanuts into bowl. Set aside. Melt but­ter in 2-quart saucepan; add brown su­gar, corn syrup and salt. Cook over medium heat, stir­ring oc­ca­sion­ally, 10 to 12 min­utes or un­til mix­ture comes to a full boil. Stir in sweet­ened con­densed milk. Con­tinue cook­ing, stir­ring oc­ca­sion­ally, 20 to 25 min­utes or un­til small amount of mix­ture dropped into ice water forms a firm ball or candy ther­mome­ter reaches 245 de­grees. Re­move from heat; stir in vanilla. Dip ap­ples into caramel mix­ture. Dip one end of each ap­ple into peanuts. Place onto pre­pared waxed pa­per.

RECIPE COUR­TESY OF LAND O’LAKES, INC.

Caramel Ap­ple Pie

This pie won a blue rib­bon at the 2014 Penn­syl­va­nia Farm Show. In­gre­di­ents

Pie crust:

1/2 cup veg­etable short­en­ing

1/4 cup but­ter

1/4 tea­spoon salt

2 1/2 cups flour

1/3 cup ice water

3 1/2 cups PA Pre­ferred ap­ples, peeled, cored, sliced 3/4 cup su­gar 3 ta­ble­spoons flour

1/2 tea­spoon cin­na­mon 1/4 tea­spoon salt

25 Kraft caramels, melted

Dash of nut­meg In­struc­tions

For the crust: Cut short­en­ing into flour, add but­ter and salt. Add water a lit­tle at a time. Work with hands to form dough. Roll onto flour-cov­ered cloth. Roll onto pie pan.

Mix su­gar, flour, salt and spice to­gether in a small bowl. Toss ap­ples into the bowl. Lay ap­ples into un­baked pie crust. Top with the melted caramels. Top the whole pie with crust. Bake 15 min­utes at 400 de­grees. Turn oven down to 375 de­grees and bake for 45 more min­utes or un­til ap­ples are soft and crust is golden brown.

RECIPE COUR­TESY OF DOROTHY MARTIN AND THE PA FARM SHOW

Sip, sip… caramel ap­ple cock­tails

Toast the sea­son with caramel ap­ple san­gria at TJ’s Restau­rant and Drinkery in Paoli, or mix up these cock­tails at home. Caramel Ap­ple Cock­tail In­gre­di­ents

1 ounce Crown Royal Re­gal Ap­ple Cana­dian Whisky

3/4 ounce Crown Royal Salted Caramel Cana­dian Whisky

1/2 ounce fresh lemon juice

4 ounces ginger ale 1 ap­ple slice In­struc­tions

Pour first four in­gre­di­ents over ice in a rocks glass; stir gently. Gar­nish with ap­ple slice.

RECIPE COUR­TESY OF FINE WINE & GOOD SPIR­ITS

Salted Karamel Cider

In­gre­di­ents

1 ounce Stolich­naya Salted Karamel Vodka 3 ounces ap­ple cider 1 cin­na­mon stick In­struc­tions

To serve cold, com­bine the in­gre­di­ents in a rocks glass filled with ice; stir gently and gar­nish with cin­na­mon stick. To serve warm, heat ap­ple cider to de­sired tem­per­a­ture, pour into a mug and add the fla­vored vodka. Gar­nish with cin­na­mon stick.

RECIPE COUR­TESY OF FINE WINE & GOOD SPIR­ITS

PHOTO BY EMILY RYAN

Sprin­kles add a fes­tive touch to a High­land Or­chards’ caramel ap­ple.

PHOTO COUR­TESY OF COR­ROPOLESE ITAL­IAN BAK­ERY & DELI

Got cake? Caramel ap­ple cake, that is.

PHOTO COUR­TESY OF ZWAHLEN’S

It’s hard to choose just one ap­ple at Zwahlen’s Ice Cream & Choco­late Co.

PHOTO COUR­TESY OF ZWAHLEN’S

Get your Hal­loween (ap­ple) on!

PHOTO BY EMILY RYAN

At High­land Or­chards, caramel and wal­nuts top these ap­ple pies.

PHOTO COUR­TESY OF FINE WINE & GOOD SPIR­ITS

Mix up a caramel ap­ple cock­tail.

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