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Five things about candy and caramel apples



When they came to be —The origin of candy or caramel apples is unclear, but references to dipping apples in melted caramel date back to the 1800s.


Bad apples —The apples became a popular Halloween treat in the ’60s, but due to the fear, real and exaggerated, of them being tampered with, children have been encouraged not to accept homemade Halloween treats.


Tart —Tart apples, such as Granny Smith or McIntosh, are the favourite choices for caramel or candy apples.


So Hot! —The liquid candy coating must reach approximately 150°C (300°F), before the apples are dipped,  and will harden within one hour.


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