The Ultimate Guide to Candy Apples

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Caramel Apples: The Apples

The first thing to remember for caramel apples is the type of apple to get: Granny Smith. There’s no other apple that will give you that tart, sour flavor that is matched perfectly with the rich, subtle sweetness of the caramel. Fresh apples (from farmers' markets or picked yourself) are best because they don’t have the waxy film of store-bought ones that makes them hard to them coat with caramel. If you do buy them at the store, make sure you give them a good wash, and Toth suggests letting them come to room temperature before coating in caramel so that they’re not too cold for the hot candy.  

Isabelle Boucher