Halloween Caramel Apples

Caramel. Just about my favourite thing in the world. I’d even say that if it came down to a fight, chocolate would get battered by the butter/sugar/cream combo. For some reason I thought that these Caramel Apples from the first Matt Lewis and Rene Poliafito book would be glass-shatter crack style toffee – um, like those neon commercial ones.  Instead they were fudgy-sticky.

They were still good.  The caramel coats the fruit like a thin veneer and you get a mixture of buttery sweetness and the sharp apple taste in each mouthful. I used Cox apples but they could have been more crisp, by the time I got around to making them, a couple of days later than planned. It was also a bit late to add lollipop sticks to the long order of baking supplies that I put in last week so I found kebab skewers in the local pound shop (they’ve got to be food safe, right?) and used three in each apple which worked a treat.

I used a mixture of vanilla essence (not seeds infused into cream as they suggest) and a little maple in the caramel which gave a heady smell, and added cinnamon sugar.  Lots of flavours but they all blended beautifully. As you can see, there was plenty left over afterwards to scoop off the parchment too.


  • 10 medium apples, preferably a tart variety
  • 1 cup double cream
  • ½ tsp pure maple syrup
  • 1 tsp good quality vanilla extract
  • ½ cup caster sugar
  • ½ light brown cinnamon sugar
  • ¼ cup light corn syrup
  • 1 ½ tbsp unsalted butter


  1. Wash and dry the apples, and insert skewers, and prepare a large bowl of iced water
  2. Place all ingredients in a small heavy saucepan, stir and allow the sugar and butter to melt
  3. Monitoring it with a sugar thermometer, bring the temperature to 245F, without stirring the mixture, and keep it at that level for 1 minute
  4. Remove the pot from the heat and put in the ice water for 30 seconds to halt the cooking process
  5. Tilt the pan, and dip your skewered apples quickly, then place them on a baking sheet lined with parchment
  6. Put them in the fridge for at least 10 mins to set
  7. Wrap in parchment for transportation to scary film night.

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