Halloween, celebrated on October 31 in many Western countries, is traditionally a day of costumes, candy and festive foods. One popular treat associated with the holiday is the caramel apple, a sweet confection that combines crisp apples with a glossy caramel coating. A recent recipe has outlined how to make caramel apples at home. The instructions call for eight large green apples and eight wooden sticks (often called “satsuki” sticks). The caramel mixture is made from two cups of brown sugar, one cup of corn syrup, one cup of butter, one cup of condensed milk, and two teaspoons of vanilla extract. The apples are first briefly boiled in water to remove the waxy coating, then dried with paper towels. Each apple is pierced at the stem with a stick. In a medium saucepan, the brown sugar, condensed milk, corn syrup, and butter are combined and stirred over medium heat until the mixture boils. The heat is then reduced and the mixture is cooked for 25 to 30 minutes, stirring constantly to prevent burning. When a small drop of the caramel is dropped into cold water and forms a firm ball, the mixture is removed from the heat and vanilla is added. The apples are then dipped into the caramel, ensuring that about half an inch of the stick is coated. They are placed on a parchment‑lined baking sheet and allowed to cool for an hour. After cooling, the apples are refrigerated for another hour before serving. The recipe emphasizes careful stirring and temperature control to achieve a smooth, glossy coating. It also notes that the apples should be served cold for the best texture.
Article source: Ajker Patrika | Image credit: Ajker Patrika