Guests will adore these spooky caramel apples designed especially for Jack Skellington’s Halloween Town festivities.
The Nightmare Before Christmas Caramel Apples
- Wax paper
- Unsalted butter, softened
- 2 cups sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 teaspoon black food coloring
- Candy thermometer
- 8 red apples
- Wooden dowels or popsicle sticks
- Striped paper straws
Caramel apples can be made up to 4 hours ahead. Keep at room temperature until ready to serve.
Line a baking sheet with wax paper, and lightly brush with butter.
Wash and dry apples. Insert a popsicle sticks or wooden craft dowels into the stem end of each apple. We covered our dowels with striped paper straws to add black and white striped detail.
In a saucepan, combine sugar, water, corn syrup, and food coloring. Bring to a boil, then reduce heat to medium-high.
Boil until syrup reaches 300 degrees to 310 degrees on a candy thermometer, about 15 minutes.
When syrup reaches desired temperature, immediately remove from heat. Dip apples, 1 at a time, in caramel. Tilt and rotate to coat. Transfer to baking sheet and let cool.