Cascade of Caramel

This time of year is all about sweets and sugars. Kids and candy combined with ghosts and goblins fully encapsulates the Halloween spirit. Dressing up as children and handing out candy as adults has become a tradition that most of us have observed since childhood. Foods and rituals often come together to commemorate a remembrance or observation of cultural significance, Halloween is no exception.

It has been seventy years since someone first thought of combining apples with caramel. Back in the fifties an employee with a food manufacturer was left looking at all the leftover caramels from Halloween and thought to melt it down and cascade the liquid atop an apple. Since that time this timeless treat has circled its way around the country.

Recipes:

Caramel Sauce:

½ cup white sugar

¼ cup water

¼ cup 10% cream

¼ cup butter

Place sugar and water into a pan over medium high heat. Stir regularly and keep a close eye after mixture heats through.

Once mixture reaches a dark brown colour, add butter and stir.

After a uniform consistency is reached, add cream and stir once again. (Be careful as it will fester initially)

When desired thickness is reached remove pan from heat and let cool.

Caramel Apple:

Insert popsicle stick into the top centre of the apple.

Cascade viscous caramel over apple, be sure to coat the apple evenly.

Let cool, serve.

Most dishes when put together are planned around complimentary or contrasting flavours. A tart bite combined with something sweet can find its way into any great cookbook. A crisp apple combined with a sweet caramel, such as this, fits this description like a glove.

When are we not looking for an excuse to get together with family or friends? This time of year Halloween parties are as sure as cake at the office on someone’s birthday. Caramel apples, while in whole could be a significant amount of sugar, would not be out of place on a sweets platter this time of year.