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During apple harvest season inevitably a debate regarding caramel apples versus candy apples takes place – which is better? Although they share the main ingredient the flavoring and textures differ dramatically rendering very different results. It’s like apples and oranges – sort of. Discussions or in some cases, arguments usually boil down to preference – soft and creamy versus hard and crackly – either way it’s a delicious debate.
Trick (On A Stick) Or Christmas Treat
Candy apples are associated with Halloween and apple season in general, but that wasn’t the original intent of coating this juicy yet crisp fruit with the glossy confection. In 1908, William Kolb, a well-known candymaker from Newark, New Jersey was searching for a way to market his signature red cinnamon-flavored hard Christmas candy. As with all business owners, Kolb wanted the popular candy to stand out in his display window, so he experimented with dipping fruit in his candy mixture and with apples in abundance and uniform shape, he found his muse. Once he put the cinnamon candy coated apples on display to complement his popular Christmas candy, customers asked about the glossy red edible props. Kolb unknowingly stumbled upon a new and successful product line and left a lasting and scrumptious impression for generations to come. Fast forward 50 years, Dan Walker, a Kraft Foods employee was thinking of ways to use the glut of candy products leftover from Halloween when he focused on the wrapped soft caramel candy. So, in the 1950s, with the popularity of the candy apple created by William Kolb as reference, Walker melted caramels, then dipped apples to create the caramel apple and a flavor combination that has become a food favorite ever since.
Dipped Apples: Easy To Make, Easy To Eat
At approximately 160 to 200 calories each – depending on apple size and coating of course – caramel and candy apples may be seen as a seasonal healthy splurge occasionally, by some. While it might not be the apple of choice in the saying, “An apple a day keeps the doctor away.” It’s not the worst treat either. Afterall, the thin candy coating enrobes a serving size portion or two of a fiber-rich fruit.
It all starts with the apple. Keeping in mind the coating will be sweet, a balanced sweet-tangy apple like Gala, Honeycrisp, etc. is recommended. However, there are those who enjoy the contrast of color and flavor and use a Granny Smith as is the Australian tradition, and many just use an apple variety they have on hand. Regardless of apple choice, clean the apple of any wax – a common non-toxic coating to protect and preserve produce – and thoroughly dry.
Which coating to choose? Why not conduct your own taste test? Both are easy to prepare and provide an adult-supervised (caramel and candy coating will be hot) fun-filled activity for families or a business opportunity for others. According to the popular food magazine, Taste of Home, caramel apples only have three ingredients and one of them is the actual apple, the other ingredients are individually wrapped soft caramel candies and a splash of milk to make the dipping mixture smooth. Next, dip a clean chilled apple into the mixture and swirling slowly by the stick, coat the apple. Allow the excess caramel to drip back into the pan and place the dipped apple on a parchment-lined baking sheet, then chill to set.
Traditional candy apples are made with just 6 ingredients, which includes apples and water, so it whittles down to just four pantry staples. The red candy coating is a heated mixture of sugar, water, corn syrup, ground cinnamon and red food coloring. Jolene Sugarbaker, the popular host of yoyomax – the diet free zone YouTube channel says the key to this shiny topping is to heat the sugar syrup mixture to 285 degrees F, then stirring in the cinnamon and food coloring. Next, holding the apple by the inserted craft or popsicle stick, gently turn to coat the apple in the sugar mixture, let the excess drip back into the pot. Place the coated apple on a greased foil-lined or silicone mat-lined baking sheet and let set.
Be A Show-Off
Whether giving as gifts, treats or selling in shops, these beautiful, coated apples should be highlighted to entice all. Caramel apples and candy apples are staples at county fairs, harvest farmer’s markets, not to mention other events like showers (baby and bridal), weddings, or corporate functions so make sure to showcase them in style. Wrapped in cellophane and placed on a grab-and-go acrylic tray or sold from display cases, easy-clean acrylic displays are a must. A vertical centerpiece offers a tantalizing tower of treats, while an enclosed acrylic case provides safety from the elements keeping items fresh while still allowing optimal viewing for oohs, aahs – and sales!
Whatever the reason this season – creating delicious memories or sales-opportunities – enjoy crafting simple yet sensational caramel apples and candy apples and proudly show them off!
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