Helpful Hints for Making Caramel & Candy Apples
Caramel and candy apples are iconic treats that evoke the cozy feeling of fall. Their sweet and tart flavor combinations, along with colorful toppings, make them popular at festivals, concession stands, and seasonal events. Preparing them correctly is key to ensuring both flavor and presentation, making them irresistible for customers. Below, we share expert tips to help you make the perfect caramel and candy apples every time.
How to Prep Caramel & Candy Apples
Nothing brings back the nostalgia of fall quite like a classic caramel or candy apple. This seasonal favorite is something customers look forward to each year. So how can you ensure your apples stand out and leave a deliciously lasting impression? Below are some helpful tips for properly prepping and serving caramel and candy apples.
1. How to Pick
Choose tart varieties such as Granny Smith apples, as they pair best with sweet toppings. Opt for fresh, firm apples to ensure the best results. Larger apples are also more visually appealing to customers.
2. ABC (Apple Basic Cleaning)
Thoroughly clean your apples to remove the waxy protective coating. Apple cider vinegar is a great cleaning agent for this. Be sure to rinse and dry the apples afterward for best results.
3. Get to the Point
Inserting the stick into the apple can be tricky. To make this easier (and safer), consider using a Stick Setter (#4006) for precision and consistency.
4. Temperature Tips
It’s important to keep apples at room temperature before dipping. Cold apples can cause condensation, which makes the caramel run off. Heat caramel dip to 175–185°F, and candy apple dip should be heated between 295–300°F for optimal results.
5. Watch for "Feet"
"Caramel feet" happen when excess caramel pools at the base of the apple. To avoid this, spin the apple when you remove it from the dip. Alternatively, you can fold or remove any excess caramel before serving.
6. Add Flavor with Toppings
Enhance your apples by adding toppings like granulated peanuts, melted marshmallows, candy sprinkles, candy bar pieces, melted flavor wafers, or frosting. Get creative to make your apples stand out!
7. Shelf Life
Store apples in Apple Bubble Trays (#4149) to keep them fresh for up to a week. Refrigeration is key for extending their shelf life.
8. Small Batches
For smaller batches, use caramel blocks instead of canned caramel. Cut the blocks into smaller pieces to help them melt more quickly.
9. How to Thin Caramel
If your caramel is too thick, thin it with condensed or evaporated milk (4-6 oz. per #10 can) to achieve a smoother consistency.
10. Try Apple Chips
For a fun twist, consider making apple chips. Use an Apple Hacker (#4180) to slice apples into wedges. Serve them with quick-serve caramel, granulated peanuts, and whipped cream for a delicious alternative to traditional caramel apples.
Why Proper Prep Matters
Caramel and candy apples are a treat that customers expect to look and taste perfect. By selecting the right apples, maintaining proper temperatures, and using the best tools, you can create beautifully coated apples with smooth finishes and appealing toppings. Whether you're selling these treats at a concession stand, food festival, or local event, following these tips will help ensure that your apples are delicious, visually appealing, and long-lasting.
For more helpful tips and tools, visit the Popcorn Supply Company to explore our wide range of apple-related products, including dip warmers, apple cutters, and display packaging for your caramel and candy apples.