With the kids I made Emeril’s Caramel and Three Chocolate Apples, you can find the recipe on the Food Network Board. Dip an apple (I used granny smith) in caramel, then milk chocolate, then white chocolate, then milk chocolate again then in crushed nuts like pecans. Takes a few hours to firm between layering but so good!
I love all candy apples, Now when I get them, I take it home, slice up the whole apple thin and serve out. Everyone enjoys.

I agree with CajunKing-granny smith with caramel-nuts, too.

quote:

Originally posted by holdem

For me it’s caramel with nuts.

I second that, especially since I got to watch (for the first time) a caramel apple-making machine in action last fall atBuell’s Orchard in Eastford, CT. The ones that just came off the machine were the best I’ve ever had! [:p] Chris

For me it’s definitely the caramel coated granny smith! What a grand blend of flavors!

Andrea

For me it’s caramel with nuts.

quote:

Originally posted by Fieldthistle

Hello All,
No debate in my mouth…Candy Coated.
But next…what type of apple under the candy coating?
I like red rome apples.
Thanks leethebard, I can almost taste the candy apple in mouth now.
Take Care,
Fieldthistle

My choice was, candy coated on a Macintosh apple.

Growing up in the NYC area, I always preferred the red candy apples. Of course today, I wouldn’t touch one. But, I sure do miss them. They were always a special treat, to me.

As a kid, I chipped my tooth on a candy apple so I’ll have to go with caramel–especially when the caramel is still hot.

In the fall someone at our local farmer’s market always made the cin. flavored candy apples and the were $2 each. They no longer make them and I have been looking everywhere here to find them. We had a Chocolate Crockadile shop open up here and they have the hard candy and the caramel (with many different types of toppings). They are $5 a piece but they are huge. I finally had my hard candy apple fix.

I do love the pecan and carmel apples too. Yummy!

I have never seen a candy apple around here, only caramel, but now they dunk them in chocolate after that or sprinkles.

This subject had come up before I believe. My answer is still the same. Neither. I will not eat a coated apple and it all goes back to Halloween in the 50s. Apples back then always had a worm in them and there was no way to tell where with a coated apple. Uncoated I just accepted it and learned to eat around the worm. But it has been in my hed ever since even though with modern pesticides very few apples on the market have worms.

For me it is a granny smith coated in caramel yummmmmmmmmmmmmmmm

Hello All,
No debate in my mouth…Candy Coated.
But next…what type of apple under the candy coating?
I like red rome apples.
Thanks leethebard, I can almost taste the candy apple in mouth now.
Take Care,
Fieldthistle

Iwannago always purchases the candy ones at the Apple Barn in Pigeon Forge. That the choice of the individual. I never buy myself.

Paul E. Smith
Knoxville, TN

Caramel. The candy alwasy disappoints. If I think it will be hard shell it’s soft, or the flavor is not what it is supposed to be.

Like the gourmet, but I have to take them off the stick and cut them up. More of an at home thing.