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|Alternative names||Taffy apples|
|Place of origin||United States|
|Main ingredients||Apples, caramel, sometimes nuts|
|Cookbook: Caramel apple Media: Caramel apple|
Caramel apples or taffy apples are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. Generally, they are called caramel apples when only caramel is applied and taffy apples for when there are further ingredients such as peanuts applied.
For high-volume production of caramel apples, a sheet of caramel can be wrapped around the apple, followed by heating the apple to melt the caramel evenly onto it. This creates a harder caramel that is easier to transport but more difficult to eat. Caramel apple production at home usually involves melting pre-purchased caramel candies for dipping or making a homemade caramel from ingredients like corn syrup, brown sugar, butter, and vanilla. Homemade caramel generally results in a softer, creamier coating.
In recent years, it has become increasingly popular to decorate caramel apples for holidays like Halloween. Methods used to do this include applying sugar or salt to softened caramel, dipping cooled, hardened apples in white or milk chocolate, or painting designs onto finished caramel apples with white chocolate colored with food coloring.
Classically, the preferred apples for use in caramel apples are tart, crisp apples such as Granny Smith or Fuji apples. Softer, grainy-textured apples can also be used, but are not preferred.
|Wikimedia Commons has media related to Caramel apples.|
- Candy apple (also known as a "toffee apple" outside North America)
- Caramel Apple Pops
- List of apple dishes
- "Caramel Apples Recipe". allrecipes.com.
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