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Handy Apples
By JANET K. KEELER, Times Staff Writer
The creative juices and sticky sugar flowed after we sent five people to the kitchen to create candy or caramel apples in celebration of Halloween. There were only two rules: The apple had to be whole, and it had to be stuck on a stick of some sort. Candy apple cakes and sliced caramel apple desserts wouldn't do. They rose to the occasion like determined ghosts from graves. The apples, with their gooey caramel and sticky candy coatings, reflected the best traditions of Halloween: sugar, for sure, but moreover it was their originality -- in looks and taste -- that made us want to don costumes and run door-to-door. Or at least try our hand at making some. * * * Times photos: Patty Yablonski
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Candy Apples
Insert a wooden craft stick into the bottom of each apple. Grease a cookie sheet and set aside. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270-290 degrees or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift apple out of syrup, turning to allow drips to adhere. Place apples on prepared baking sheet to cool completely. Makes 8. Nutritional analysis: 429 calories; 0 protein, 0 fat, 26mg sodium, 0 cholesterol, 112g carbohydrates, 4g fiber. -- Source: www.allrecipes.com. Homemade Orange Caramel
In a large, heavy saucepan over medium heat, cook 1 cup of sugar until it is dissolved, melted and golden brown. Stirring constantly, slowly add boiling water to form a smooth syrup. Stir in remaining 2 cups of sugar, evaporated milk and salt. Bring to a boil and cook uncovered and without stirring to the soft-ball stage (238 degrees), when a small amount of syrup dropped in cold water forms a soft, pliable ball. Remove from heat and add orange peel. Stir until mixture cools slightly and begins to look dull. Dip apples in caramel and set on waxed paper coated with nonstick spray to cool. Makes enough coating for 8 apples. Nutritional analysis per serving: Calories 336, fat 2.8g, carbohydrates, 78g. Note: Leave out orange zest to make traditional caramel. Source: Orlando Sentinel. Microwave Chocolate-Caramel Apples
Place caramels and water in a large measuring cup or glass bowl. Cook on high (100 percent) for 2 minutes until caramels are melted. Stir once or twice during cooking. Wash and dry apples thoroughly. Insert a flat wood stick or a heavy wood skewer through the stem end. Dip or roll apple in hot caramel to coat. Place on wax paper that has been sprayed with nonstick coating. Cool in refrigerator for 15 to 20 minutes. Place chocolate in a large glass measuring cup. Cook on high for 2 minutes or until chocolate has melted. Dip half the apple in chocolate. Let excess drip off. Repeat with each apple. Alternately, drizzle remaining melted chocolate in a fine stream over apples. Chill to set. Makes 4. Nutrition analysis per serving: Calories 690, fat 23g, carbohydrate 27g. Source: Orlando Sentinel. Jack Daniel's Cinnamon Chipotle Caramel Apple
Heat cream, sugar, corn syrup and salt in medium saucepan over medium heat, continually stirring until mixture reaches 248 degrees on a candy thermometer. Stir in remaining ingredients. Roll apples in mixture while hot and place on greased cookie sheet until hard. Makes 6. Note: This sugary mixture hardens to toffee-like toughness. The taste is great, but you'll be better off cracking the apples with an ice pick or a sharp knife rather than your teeth. Source: Chef Eric Webber, Eric's New World Bistro, Palm Harbor.
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From the Times Taste section From the features wire |
STAINED GLASS APPLE. Homemaker Martha Buttner of St. Petersburg made a candy apple as pretty as a picture with the help of dried fruit strips and orange food coloring. Mini cookie cutters made leaves from Fruit Roll-Ups that were layered on a golden delicious apple. The apple was then dipped into standard candy apple syrup dyed with orange food coloring. Buttner's only regret was not using a tree branch for a handle. That would have really been Martha.
BOO-ZEY APPLES. Chef Eric Webber of Eric's New World Bistro in Palm Harbor laid his Jack Daniel's Cinnamon Chipotle Caramel Apples to rest in a spooky graveyard of Indian corn, whispy fog and really creepy Halloween Peeps. A black cat perches on one apple while the other apple meets its fate with an oyster shucker for a handle. 
KINDLY SCARECROW. Preschool teacher Shirley Collins of the Happy Workers Children's Center in St. Petersburg fashioned this scarecrow apple from caramel made by melting store-bought caramels with heavy cream. She dipped the apple first and then molded his hat with a sheet of cooled caramel. Crushed pecans double as straw at the base and the eyes; the mouth is red licorice.
