Candy apple

Candy Apple

Pommes d'amour (candy apples)

A candy apple is a whole apple covered in a sugar candy coating, often with a stick inserted as a handle. These treats are popular at fairs, carnivals, and during the Halloween season.

History

The candy apple was invented in 1908 by William W. Kolb, a candy maker from Newark, New Jersey. Kolb was experimenting with red cinnamon candy for the Christmas season and dipped apples into the mixture to display in his shop window. The bright red apples attracted customers, and soon they became a popular treat.

Preparation

The process of making candy apples involves coating apples with a hard sugar candy shell. The candy coating is typically made from sugar, corn syrup, water, and red food coloring. The mixture is heated to the hard crack stage, around 300 °F (150 °C), and then apples are dipped into the hot candy.

Candy apple

Varieties

Candy apples can be made with different types of coatings and toppings. Some popular variations include:

• Caramel apples: These are similar to candy apples but are coated with soft caramel instead of hard candy.
• Chocolate apples: Apples dipped in melted chocolate and sometimes sprinkled with nuts or candy.
• Nut-coated apples: Candy or caramel apples rolled in crushed nuts, such as peanuts or almonds.

Cultural Significance

Candy apples are often associated with autumn festivals and Halloween. They are a traditional treat at fairs and carnivals, where they are enjoyed for their sweet and crunchy texture.

Related Pages

• Caramel apple
• Toffee apple
• Halloween
• Fairground food

Candy apple with red caramel and peanuts

See Also

• List of apple dishes
• Confectionery