How ‘Bout Them (Candied) Apples
Posted by The Editorial Desk / Tuesday, October 27th, 2009
Photo: concessionstands.com
Candied and caramel apples are the quintessential fall-time treats. Though it seems like it would be a no-brainer to whip up a batch of fruit with candy coating on the outside, the process can be deceptively simple, even treacherous, territory in the kitchen.
“Most people don’t take the wax off the apples,”says Kate Baltren of the Butcher’s Block in Alexandria. Seems simple enough, but who among us has attempted to make candied apples only to have our culinary efforts thwarted by a little wax?
If you want to unravel the secrets to making viscously sweet goo stick to your apples, make it a pre-Trick-or-Treat event and head over to an apple dipping demo with Chef Kate this Friday beginning at 5:30 p.m. Kate will be using Honey Crisp apples since they are in season right now, but at home you can use any variety you like.
Samples will be widely available of the apple confections, too, including your basic caramel and candy apple recipes, along with more adventurous adult versions like red wine caramel. And speaking of wine, there will be a lot of that kind of sampling too.
How ’bout you folks out there? Any candy apple horror stories you can share?
–Amy Loeffler
Tags: Amy Loeffler, candied apples, caramel apples, Kate Beltran, Northern Virginia Magazine, The Butcher's Block