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Red Candy Apples History & Recipe

Red Candy Apple
Candy apples are a Halloween favorite (photo © Sevenmarie Creative Commons CC-BY-2.0).

  Yesterday we published a recipe for caramel apples, also known as toffee apples.

Today we present candy apples: the same concept, but with a hard, crackly red candy coating instead of the softer caramel.

The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.

> The recipe is below.
 
 
THE HISTORY OF CANDY APPLES

Who Invented Candy Apples

According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) probably date to the late 19th century.

Both toffee and caramel candies (the difference) can be traced to the early decades of the 18th century. Inexpensive toffee and caramels became available by the end of the 19th century. Culinary evidence confirms soft, chewy caramel coating from that time.

Red cinnamon candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.

 
According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner.

Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture, and the modern candy apple was born. The tasty treat was soon being sold at the Jersey Shore, the circus, and then in candy shops nationwide.

Red candy apples were once a popular trick-or-treat booty. Beginning in the 1960s, they became less popular when news reports scared the public into thinking that sociopaths were inserting razor blades or needles into the apples. (This was later exposed as a hoax.)

As a precaution, newscasters advised parents that their children should accept only factory-sealed, packaged candy. Candy bar companies jumped on the opportunity to advertise their packaged candies as the “safe alternative” for Halloween treats. Parents would sort through the candies kids brought back to discard any unwrapped, loose treats (and they still do).
 
 
CARAMEL APPLES ARRIVE

Caramel apples debuted many years later.

In the 1950s, a Kraft Foods employee, Dan Walker, melted Kraft caramels and dipped apples on a stick, following the lead of candy apples.

Walker said that he created the treat while experimenting with excess caramels from Halloween sales.

While caramel apples were dipped by hand for the first decade or so, Vito Raimondi of Chicago made and patented the first automated caramel apple machine in 1960 [source].

National Candy Apple Day and National Caramel Apple Day are both celebrated on October 31st, Halloween.
 
 
RECIPE: CANDY APPLES

You can whip up a batch in just 20 minutes.

Ingredients

  • 8 wood craft sticks/popsicle sticks
  • 8 medium Granny Smith or Gala apples
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup hot water
  • 1/2 cup red cinnamon candies, like Red Hots, or 1/8 teaspoon cinnamon oil (which we prefer)
  • Optional toppings: Halloween sprinkle mix, candy corn, chopped pistachio nuts
     
    Preparation

    1. Line a baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.

    2. Wash the apples carefully and remove any stems. Stick the apples in boiling water* for 10 seconds, then remove and dry thoroughly—moisture will prohibit the coating from adhering properly. You can do this step first; towel dry the apples, then let them air-dry for an hour or more.

    3. Stick the skewers firmly in the stem ends.

    4. Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves; then continue to cook, without stirring, until mixture reaches 250° degrees on a candy thermometer. Occasionally wash down the sides of the pan with a wet pastry brush to prevent crystallization.

    5. Once the candy thermometer reaches 250°F, add the cinnamon candies or cinnamon oil and stir briefly to incorporate. Continue to cook, washing down the sides, until the thermometer reaches 285°F.

    6. Remove the pan from the heat and stir the candy coating until it is smooth. Hold an apple by the skewer and dip it into the candy, tilting the pan at an angle and rotating the apple to cover it completely with an even layer. Remove the apple and twirl over wax paper to remove the excess, then set it on the prepared baking sheet. Repeat with remaining apples.

    7. Allow the apples to cool. Candy apples are best enjoyed within 24 hours when the candy coating will be the most crackly. Over time, ambient moisture and humidity cause the coating to soften.

    TIP: If you have leftover candy syrup, there’s no need to waste it. Spoon it into rounds on a wax paper- or parchment-covered cookie sheet until it hardens into red cinnamon hard candy.

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    *This removes any wax from the apples and helps the coating to adhere. Alternatively, you can soak them for a few minutes in hot tap water with a dash of cider vinegar, then remove and polish dry with a soft cloth. You can also purchase Veggie Wash, a spray solution that removes the wax from fruits and vegetables.
     
     

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    TIP OF THE DAY: Homemade Caramel Apple Recipe

    Here’s a different approach to caramel apples (also called toffee apples*): Use pretty twigs instead of the same old predictable wood popsicle/craft sticks.

    The recipe comes from the book Sugar, Sugar: Every Recipe Has a Story, by Kimberly “Momma” Reiner and Jenna Sanz-Agero. The book will be published on October 25th, but you can order it now.

    First, send the kids to the backyard or the park in search of twigs. Look for twigs that are about five inches long, although anything from four to six inches will do.

    Note that this is a quick recipe for busy mommas. If you make caramel from scratch, you’ll notice the superior taste.

    And if you prefer sugar-free treats, get sugar-free caramels.
     
     
    CARAMEL APPLE RECIPE

    Ingredients

  • 5 medium-size tart apples (such as Granny Smith or Pippin)
  • Assortment of twigs
  • Toppings such as Oreo cookie crumbs, graham cracker crumbs, Heath Bar or Skor bits, chopped pecans and mini chocolate chips
  • 1 package (11 ounces) Kraft Premium Caramel Bits† or other caramels
  • 2 tablespoons water
  • Wax paper or parchment paper
  •  
    Preparation

    1. DE-STEM the apples, wash and drop into boiling water for 10 seconds. This removes any wax from the apples and helps the coating adhere. Alternatively, you can soak the apples for a few minutes in a bowl of hot tap water with a splash of vinegar (known as a “vinegar wash”) or clean them with a produce wash such as Veggie Wash, a spray solution that removes the wax from fruits and vegetables.

    2. REMOVE and polish the apples dry with a soft cloth. You may also wish to let the apples air dry for an hour, to be sure all the moisture is gone. (Moisture hinders the coating from adhering properly.)

    3. RINSE the twigs under water and set aside to dry.

    4. LINE a baking sheet with wax paper or parchment paper.

    5. CRUSH the toppings and put them in separate bowls.

    6. USE a sharp paring knife to cut a small “X” in the top of each apple where the stem was. Gently push the twig down into the center of the apple.

    7. PLACE the Caramel Bits and the water in a medium glass bowl or other microwave-safe dish. Microwave on high for 2 minutes. Remove the bowl from the microwave (be careful not to burn yourself—it will be hot).

    8. STIR the caramel with a wooden spoon until all the bits are melted. If necessary, heat in additional 30-second increments until caramel is thoroughly melted and smooth. Let the caramel sit 1 to 2 minutes, until it is thick enough to coat an apple. If it is runny like water, the coating will drip off the apple.

    9. CAREFULLY SWIRL the apple in the caramel, making sure it is completely coated. Tilt the bowl as needed. You may need to spoon the caramel around the top rim. Let the caramel drip off the bottom of the apple onto wax paper. Then…

    10. ROLL the apples in the desired topping(s). Once coated, place the apples on wax paper to set for a minimum of 30 minutes to one hour. Enjoy your twiggy treat or store it in the refrigerator.
     
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    *Caramel and toffee are part of a family of butter-and-sugar confections that also includes butterscotch. Here’s the difference. Often, red candy apples, coated with a colored sugar syrup, are called toffee apples. This is incorrect. The terms caramel apple and toffee apple can be used interchangeably.

    †These little caramel balls melt easily and provide the perfect consistency for caramel apples. However, you can cut up and melt full-size caramels, too. We do this with our favorite gourmet caramels, as we prefer the flavor.

     
    [1] Twigs from the yard add artistry to caramel apples (photo © Momma Reiner [now closed]).


    [2] With caramel apples, use green rather than red apples so the red color doesn’t show through the caramel. Shown, Granny Smith apples (photo © Lisa Solonynko | Morguefile).


    [3] You can find sugar-free caramels to make this a better-for-you treat. These are from Abdallah (photo © Abdallah).


    [4] Heath Bar or other toffee bits are a great pairing with a caramel apple (photo © Webstaurant Store).

     

     
     
      

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    PRODUCT: Gourmet Dog Food

    Pheasant, buffalo, duck, rabbit and
    venison…for dogs. Photo courtesy Evanger’s.

      It’s National Roast Pheasant Day. What did we come across when doing some research?

    Canned pheasant for dogs!

    Evanger’s Grain Free 100% Pheasant Canned Dog Food is made with only one ingredient: pheasant, in some pheasant broth.

    The rich food is recommended as a mixed/topper. Not only is it gourmet, but it’s also great for pets with food allergies and sick dogs/fussy eaters.

    And that’s not all: Canine connoisseurs can enjoy buffalo (more accurately, bison—here’s the difference), duck, rabbit and venison.

    While we don’t write about products we haven’t tasted, this is the exception.

    Treat your pup with a can or two. While you’re at it, get a smoked pheasant—for yourself and any other humans you’d like to treat.

     

      

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    Start A Tradition With A Halloween Gingerbread House Kit & Gingerbread House History

    Gingerbread houses have long been a popular Christmas tradition. But they may be more appropriate for Halloween. After all, they were inspired by the gingerbread house belonging to the wicked witch done in by Hansel and Gretel. Witches = Halloween.
     
     
    THE HISTORY OF THE GINGERBREAD HOUSE

    At the end of the 11th century, when the Crusaders returned to Europe from the Middle East bringing ginger and other spices, gingerbread became popular in Germany.

    It was baked during the Christmas season as well as for year-round festivals. It engendered a trade guild: Only guild members could bake gingerbread, except during Christmas, when anyone could bake it.

    According to a reference in FoodTimeline.org, the tradition of baking gingerbread houses began in Germany after the Brothers Grimm published their collection of fairy tales in 1812.

    Inspired by the story of Hansel and Gretel, who nibbled at the witch’s candy-covered gingerbread house, German bakers created miniature houses from the already popular lebkuchen (gingerbread). Artists were employed to decorate the houses, which became particularly popular during Christmas.

    The tradition crossed the ocean with the German immigration wave that began in 1820. But it’s only in recent years that we’ve seen gingerbread houses for Halloween.
     
     
    HALLOWEEN GINGERBREAD HOUSE KITS

    Halloween gingerbread houses are available in easy-to-assemble kits; Those who just want to decorate can buy pre-assembled houses.

    This week, we tasted two different brands. The Wilton kit we tried was a Victorian mansion—not particularly haunted based on the kit’s contents, but you can add your own touches.

      Gingerbread House
    [1] A traditional gingerbread house for Christmas (photo © King Arthur Flour)..


    [2] A new tradition: the Halloween gingerbread house available from Wilton (photo © Wilton).

     
    More important than the accouterments in the kit, the gingerbread was delicious. We tried another brand’s gingerbread house kit that was full of Halloween-themed decorations: candy ghosts, candy corn, a spider, a black cat, and a tombstone. But the gingerbread was flavorless, and we declined to take a second bite.

    The assembled Wilton gingerbread house measures 6 inches wide by 3.5 inches deep by 9.5 inches high. It is available at Michael’s Stores and Jo-Ann Fabric & Craft Stores. You can find it online at Amazon.com.

    If you want to buy one online, here’s a haunted gingerbread house with all of the aforementioned Halloween decorations. We haven’t tasted it. If you buy one, please send us your opinion on gingerbread.

    ASSEMBLY TIP: Some of our gingerbread pieces arrived cracked. This is a relatively common occurrence, but not a disaster. The same royal icing you make to decorate the house is a good mortar to “glue” the pieces together. Glue it from the back.
     
     
    START A FAMILY TRADITION

    Decorating a gingerbread house is a family activity that can be carried through the generations. Start the tradition and take a photo of the finished house and the participants. See how the skill at decorating changes from year to year.

    If you don’t have kids but want the tradition, invite your friends to an annual Halloween tea party with the gingerbread house as the centerpiece. Here are tea party ideas for every month of the year.

    Gingerbread Recipes

  • Gingerbread Bars With Cream Cheese Frosting. For Halloween, press a piece of candy corn into the top of each piece. Recipe.
  • Gingerbread Whoopie Pies. For Halloween, leave off the crushed peppermint candy. Recipe.
  • Ginger Snaps. You can make these round cookies and add Halloween decorations: black and orange royal icing stripes, candy spiders, candy corn, etc. Recipe.
     
     
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    RECIPE: Candy Corn Cones For Fall & Halloween

    Candy corn is great as a garnish during the fall season in general, and Halloween in particular season.
     
     
    EASY CANDY CORN GARNISHES

    Cupcakes

    Use candy corn as a cupcake topping. Create a circle of candy corn kernels around the rim of the cupcake. You can stand one kernel in the middle of the cupcake.
     
    Or create your own patterns. It’s a fun party activity or after-dinner dessert activity for kids.
     
    Jack-O-Lantern Cake

    Make a carrot cake with cream cheese frosting and filling, and cover the sides with a mixture of candy corn and chopped nuts (if it’s a loaf cake, cover the top). Use the nuts to cover most of the cake and press in candy corn at intervals.
     
    You can also use candy corn to make the eyes, nose and mouth of the Jack-O-Lantern, on the top of the cake.

    For a regular iced cake, add candy corn as a cake topper.
     
    Halloween Sundae

    We love a scoop of vanilla ice cream topped with hot chocolate sauce and sprinkled with candy corn. (Butterscotch or caramel sauces don’t provide enough contrast to the candy corn.)
     
    Here’s a fun idea that decorates ice cream cones with candy corn.

  • You can fill a cone with candy corn, the crunchy cones contrasting nicely with the soft corn “kernels.”
  • You can add a scoop of ice cream first, or fill with chocolate or vanilla pudding.
  •  
     
    RECIPE: CANDY CORN CONES

    Ingredients

  • Ice cream cones, sugar cone style
  • Royal icing (recipe)
  •  
    Preparation

    Use a piping bag to pipe royal ice cream around the perimeter of the cone, an inch at a time. Quickly press in the candy corn. Start at the bottom (pointed end) of the cone.

    Royal icing dries to the touch quickly, although a thin layer can take 4 to 6 hours to dry completely.

    The process goes faster with a group: Enlist the family. Otherwise, do it in front of the TV and the task will go more quickly.
     
     
    MORE CANDY CORN RECIPES

  • Candy Corn Cocktail
  • Candy Corn Cones
  • Candy Corn Fruit Salad
  • Candy Corn Fudge
  • Candy Corn Layer Cake
  • Candy Corn Popcorn Balls
  •   Candy Corn Ice Cream Cones
    [1] Attach candy corn pieces to ice cream cones. These cones are upside-down. Eat them right-side-up (photo courtesy Food Network).

    Candy Corn
    [2] Candy corn (photo Liz West | Wikipedia).


    [2] How about some candy corn fudge? Here’s the recipe from The Pampered Chef.

     
     

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