Caramel apples are covered with a layer of caramel sugar. They are almost always served with a chopstick in the middle making them easier to eat. Caramel apples are a common delight at fall festivals in western culture in the northern hemisphere, such as Halloween and Guy Fawkes Night, because these fall festivals fall on the awakening of the annual apple harvest.
William W. Kolb invented the red caramel apple. Kolb, a veteran candy maker from Newark, produced his first batch of candied apples in 1908. While experimenting at his candy store with the red cinnamon candy for the Christmas trade, he dipped a few apples into the mixture and placed them in The windows to display them. He sold the whole batch for 5 cents each and sold thousands more each year. Soon, candied apples were sold along Jersey Shore, the circus and candy stores across the country, according to Newark news in 1948.
The caramel apple is made by covering an apple with a layer of sugar.
The most common sugar layer is made of sugar, corn syrup, water, cinnamon and red dye. The sugar syrup is created by boiling the ingredients in a saucepan. The liquid should reach about 300 degrees on a candy thermometer. Dip the apples with the sugar in the hardness stage. The sugar hardens in one hour.
It can be difficult for caramel apples in the summer. Wet weather prevents sugar from hardening.