How Are Candy Apples Made?

Apples

Candy apples start out in the orchard. When making candy apples, it is crucial to select fresh, crisp apples to ensure overall quality of taste. The treat has two parts: candy and apple. Therefore, the quality of apple matters. In theory, any apple can be used, but larger apples with a crisp--such as Fuji, Pink Lady or Gala--make for better candy apples.

Caramel Sauce

The candying process is relatively easy; most children can do it. The traditional candy coating of apples is a caramel sauce, though chocolate can also be used to add a twist. The key to the caramel coating is to use a caramel that will harden to a nice shine (chocolate used should harden as well). Most sauces are merely melted caramel pieces with butter, though the sauce can be made from scratch with brown sugar, butter, condensed milk, vanilla and molasses.

Sticking and Dipping

The treats are assembled by sticking a wooden craft stick securely into one end of the apple. It is then dipped slowly into the hot caramel sauce (by holding onto the stick). It's then left to harden and dry on a piece of wax or parchment paper. The candy apples can dry either at room temperature or in the fridge.

Gourmet

While traditional undoubtedly has its merits, there are many ways to turn a candy apple gourmet. Rolling the freshly dipped apple in chopped nuts, candy pieces, crushed cookies, chocolate bits, marshmallow and even seeds are all possible additions for a candy apple.

References

• Gourmet Candy Apples

Resources

• Caramel Candy Apple Recipe