With Halloween parties and apple picking just around the corner, Candy apples and apple cider have resurfaced as a craving for us all. To get our fix, we have infused our maple chai into a caramel and a candy coating to take a nostalgic caramel candy treat and blend it with the flavor of your favorite apple fall beverage! Dip the apples in One or both of these coatings, but you won’t be disappointed no matter your choice!

Supplies needed:

• Candy Sticks (look in cake decorating section)
• Candy Thermometer
• Cheesecloth
• ~8 apples
• Dominion Tea Maple Chai
• Parchment Paper
• Heavy Cream
• Light Corn Syrup
• Brown Sugar
• Salted Butter  
• White Caster Sugar (finer than granulated sugar, but standard sugar is fine)
• Red Food Coloring

Prep:

Carefully remove apple stems and insert candy sticks into the center of the apple.

Line a baking sheet with greased parchment paper, along with prepared apples, and place in your fridge while you prepare your coatings. This will help your coatings set quickly!

Caramel Coating:

• 2 cups heavy cream
• 1 cup light corn syrup
• 2 cups brown sugar
• 1/4 cup  Salted Butter
• 4 Tbsp Maple Chai

Step 1: Wrap your maple chai in your cheesecloth, tie at the top to create something similar to a bindle bag, and pour heavy cream into a heat-proof container.

Step 2: Microwave in 15-second increments until your heavy cream changes color and is fragrant. Once you reach this point, remove your tea and squeeze it between 2 spoons. You have now created your infused heavy cream concentrate.

Step 3: Pour heavy cream and remaining ingredients into a medium saucepan and place over medium heat, stir until butter is melted. Once butter is melted, scrape the edges (this will be the last time to stir until your caramel is up to temperature to avoid crystalization) and attach your candy thermometer to the pan, being careful not to touch the bottom.

Step 4: Without stirring, bring your caramel to a soft boil and wait till it reaches anywhere from 230°F – 240°F (230°F gives a softer caramel that We have preferred; closer to 240°F gives you a harder and stickier caramel like to your carnival candy apples) Once to your desired temp remove from heat let cool and thicken for a few minutes.

Step 5: Once the caramel thickens, pull your apples out of the fridge and, while carefully holding the stick, twist your apples at an angle in your caramel until you have reached your desired texture. Carefully scrape against the side of your pan and place back on your baking sheet.

Step 6: Repeat this with remaining apples and set it in the fridge for at least 10-15 minutes to cool the caramel and firm it up.

Step 7: Enjoy!

Special Note: If wanting to have caramel coated candy apples, follow instructions below, dip in candy coating first and then allow to fully harden before dipping in caramel.

Candy Coating:

• 1 1/2 cups Sugar
• 1/2 cup Water
• 4 tbsp Maple Chai
• 1/4 cup Light Corn Syrup
• Red Food Coloring

Step 1: In a heat-proof container, pour boiled water over your loose-leaf maple chai and allow to set for 5 minutes. Stir the tea and strain your leaves through a sieve or cheesecloth. This will be your Maple Chai Concentrate.

Step 2: In a saucepan, pour your sugar, concentrate, and light corn syrup into a pot over medium heat, stirring until sugar is dissolved, scrape sides and place your candy thermometer, being careful not to touch the bottom. (alike to your caramel, refrain from stirring until candy is up to temp to avoid crystalization)

Step 3: Bring to a soft boil and wait until you reach 300°F, or hard ball stage. Once your thermometer reads 300, immediately remove from heat and add your red food coloring to your liking.

Step 4: Carefully holding onto the apple sticks, twist the apple at an angle until fully covered. Place on baking sheet and repeat with remaining apples. Repeat again if you would like a thicker candy coating.

If candy begins to harden too fast, you can place it back on the stove at a low temp and bring it back up to heat; just be careful not to leave it on too long as not to burn the sugar.

Step 5: Let Cool to Harden and Enjoy!