Thursday, 28 October 2010

Trick Or Treat, My Sweet?

This is the plan for tomorrow afternoon. Dipping Granny Smiths into all kinds of delicious, gooey smotherings with the equally delicious Miss Lou. Doubt our efforts will look as good as the ones here, but bet they taste supa-dupa - lashings of caramelised sugar and bowls of hot melted chocolate just can't go wrong - or can it?? Glad we won't be doing it in my kitchen *eek*

What are your plans for this weekend? Lou and I will be dishing out our treats to some unsuspecting gals and ghouls at a party tomorrow night. I will (hopefully) be a spider *bleeuurrrgh*

Old-Fashioned Red Candy Apples

8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Caramel Apples
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Recipes taken from here.


  1. That post just made me really hungry! Can't wait for Halloween, my boyfriend and I are going to Club Noir tomorrow, but I guarantee the daytime will involve toffee apples :)

  2. You've heightened my expectations for tomorrow's toffee apple session. Although I feel under equipped with only some chocolate bars and hundreds n' thousands. I do have lots of food colouring though! Bring it on! xx


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