Try our Caramel Apple recipe this Halloween for a mysterious soiree finale.
4 small apples ( we used 'Braeburn' variety, you can also try red varieties)
400g caster sugar
5 tbsp of golden syrup
Sticks/ lollypop sticks - we used sticks for a more festive effect.
Dunk the apples in a bowl of boiling water to remove the waxy covering and dry thoroughly - this step is really important. Remove the stalks from the apples.
Put the sugar and water to a pan and put on a medium heat until dissolved
Add the golden syrup and heat to 140 degrees or until it passes the crack test - take the caramel off the heat
Insert the stick into the core of the apples and roll in the caramel
Place the caramel apples on a baking sheet lined with greaseproof paper
The Crack Test!
To test if the caramel is ready if you don't have a thermometer do the cold water test. Drop a dollop of caramel in a glass of cold water and hardens immediately and goes brittle when removed it's ready.
Try pairing the apples with Freixenet Cordon Negro's black bottle for a more theatrical effect!