Caramel Apples

You’d think Hallowe’en would be over by now based on how long Hallowe’en candies have been available in stores. You would also think we would already have sufficient Hallowe’en candies to pass out to the trick or treaters that will be soon knocking on our door. I mean we’ve been buying more each week since they arrived in the stores late last summer.

But somehow, most of them have disappeared. 


So, what do you do to prepare for Hallowe’en when all the goodies have vanished? Do you want to give the ghosties and goblins that will be coming around something delicious or something healthy?


Some years, we will throw an apple into their pillow sheets along with some traditional treats of sugar filled delights just to help keep their teeth clean.


But why not give them both in one? Who’s not going to love getting an apple covered in caramel or taffy? Back in the day when I was young, there was one house in the neighbourhood that was known for handing out taffy apples. But you had to get there early before they were gone.


BE the house that children all want to go to first and when you run out, close the door, shut off the lights and settle down to watch your favourite Freddy Krueger movie that is guaranteed to keep your honey snuggled up by your side for protection from the bogey man.


This recipe is only for 12 so you might want to scale it up for a larger quantity once the word gets out in the neighbourhood that your house will be the first stop on Hallowe’en night.


Stuff Required:

  • 12 small apples

  • 12 popsicle sticks or wooden coffee stir sticks

  • margarine

  • 2 bags of caramels (350 gm each)

  • 4 tbsp water


Do This:

  1. Wash & Dry apples.

  2. Place a stick in each one as a holder.

  3. Place a piece of parchment paper on a tray and rub margarine over it.

  4. Unwrap caramel pieces and place them in a medium to large saucepan

  5. Add water.

  6. Heat on medium heat, stirring with a wooden spoon constantly until melted.

  7. Stick an apple in the pot and coat using the spoon to cover any missed spots.

  8. Hold above the pot to let the excess drip and then place it on the parchment paper.

  9. Refrigerate until an hour before serving.

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