Old-fashioned autumn delight: Caramel apples

Let’s say that you and I are perched on a porch here at my farm. We’re cradling warm cups of spiced cider in our hands and watching rust-colored leaves drift and dance on the October breeze. It’s the time of year for gathering, you know. Food, friends and fond memories are all part of the harvest that will see us through the winter. So we’re enjoying a moment together, you and I, sharing stories. And somewhere along memory lane, I ask you what autumn treat you remember as a favorite from childhood. Wait — let me guess: caramel apples? Me too! The crisp, tart snap of a fresh apple blanketed in sweet, sticky caramel is one of those palate-pleasing sensations that endures year after year. Unlike the grab-it-and-go sugar rush of packaged Halloween treats these days, kids of past generations went crazy over caramel apples. The season wasn’t complete without them. And, as you know, the excitement over these old-fashioned delights still lingers today. If your kids are planning a crash course of trick-or-treating this year, there is likely no swaying them from the intensity of their mission. But the memories of all those brightly colored wrappers will surely dim over the years to come. You can make this fall season more special by providing your family with goodies that are more substantial, for both the belly and the heart. Round up your little loved ones for an afternoon of homemade, caramel-apple fun, and they’ll be savoring the sweetness of the experience when they’re our age. The recipe is as easy as it is delicious. (Those chemically treated versions from the store don’t compare.) Take a look. Homemade Caramel Apples: Makes 6 6 tart organic apples (Granny Smith or Pink Lady) at room temperature 1 cup heavy cream* 1 cup sugar 3/4 cup corn syrup** 1/2 cup butter 1/2 teaspoon vanilla 1 cup chopped pecans, almonds, walnuts or peanuts (optional) 6 stout twigs (you can use wooden craft sticks or chopsticks, but natural twigs have a rustic charm, and they’re free!) 1. Line a tray with wax or parchment paper. 2. If apples have a waxy coating, wash well with dish soap and hot water. Rinse and rub dry with a towel. 3. Make a small cut in the top of each apple (the stem end) and insert sticks about 2 inches. 4. Combine cream, sugar, corn syrup and butter in a deep saucepan and bring to a boil over medium-high heat. Stir constantly until mixture reaches 245 F on a candy thermometer. 5. Remove from heat, placing pan in an ice-water bath to stop the cooking process. Stir in vanilla. 6. When the caramel mixture temperature drops to about 150 F, dip each apple and roll in the caramel to coat. A spoon may come in handy to cover the entire apple. 7. Place coated apples on your parchment-lined tray and refrigerate about 15 minutes until set. (Some caramel will pool around the apples.) 8. Now pick up each apple and press the pooled caramel back onto the apple. If desired, press chopped nuts into the caramel too. 9. Chill about 1 hour until nuts are set. Now your homemade caramel apples are ready to eat, or you can cover and chill for up to 1 week. Ingredient Notes: * I recommend using cream and butter from Organic Valley, an organic farming cooperative of over 1,200 family farms (www.organicvalley.coop). ** Because most corn syrup on store shelves contains unhealthy high-fructose corn syrup, look for Wholesome Sweeteners Organic Light Corn Syrup (www.wholesomesweeteners.com).