Candied Caramel Apples
The ultimate Halloween treat! Small eating apples covered in a hard, crunchy caramel coating. Also known as candy apples or toffee apples.
Ingredients
- 6-8 small eating apples
- 500 grams white sugar (caster or granulated is fine)
- 150 ml water
- 75 grams golden syrup
- melted dark chocolate for decoration
- chopped roasted nuts for decoration
- sprinkles for decoration
- sea salt for decoration
Instructions
- Wash the apples well to remove any wax, take out any stalks, dry well and stick a lollipop stick through the middle of each one.
- In a heavy based saucepan, add the water, sugar and golden syrup. Start on a low heat until the sugar is melted and turn up to medium to bring it to a slow boil.
- Allow the sugar to cook for 10-15 minutes, swirling the pot often to ensure it doesn't burn.
- Cook to hard crack stage (138°c or 280°f). Test to see if it's ready by dropping a little into cold water. If it totally hardens, it's ready. If it's still a little soft or chewy, continue cooking further.
- Take the caramel off the heat and allow to cool slightly, just enough until the bubbles subside.
- Tip the saucepan in one direction to pool the caramel onto one side and dip each apple in, rotating to cover it all.
- Allow the excess caramel to run off the apple back into the saucepan and place directly onto a lined baking sheet to cool. You can dip the bottoms of the apples directly into sprinkles or nuts before placing on the baking sheet also.
- You can remelt the caramel at any time if it starts to harden during this process. Warm on a low heat, swirling the pan often,
- Decorate with drizzled chocolate, nuts, sprinkles or sea salt.