Caramel Apples | The Night Circus

“Apples dipped in caramel so dark they appeared almost blackened but remained light and crisp and sweet.”

-The Night Circus, Erin Morgenstern

This midnight black caramel apple is the perfect Halloween treat, inspired by the magical book, The Night Circus.

Until I made this recipe, I’d never been a fan of caramel or candy apples. Awkward to bite into, with hard or sticky candy that glued your teeth together, I never saw the appeal. Maybe it’s the vanilla and cinnamon that changed my mind, or merely the fact I made them with smaller, more manageable sized apples, but I couldn’t get enough of these. I was daydreaming about them during my afternoon mug of tea and had to sink my teeth into one before dinner. Add a wooden skewer wrapped with black ribbon or an ornate stick to these caramel apples, and you’ll have a beautiful and irresistible treat for your Halloween party.


Caramel Apples | The Night Circus

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  • Author: Bryton Taylor @ Food in Literature


Units Scale
  • 68 small-medium tart apples (eg. Granny Smith, Fuji, Jonathan)
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 tbsp molasses
  • 1/2 cup corn syrup
  • 1/2 can sweetened condensed milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • black food gel
  • wooden skewers


  1. In a medium sized saucepan over medium heat, melt the butter, then stir in the sugar, molasses, corn syrup and sweetened condensed milk.
  2. While the mixture cooks, push wooden skewers into the apples.
  3. Boil a pot of water and plunge the apples in for 30 seconds, then remove and rub with a clean tea towel to remove wax on the skin.
  4. Prep a baking tray with baking paper and set near your workspace.
  5. Once combined, let slowly come to a boil until it reaches 120C on a candy thermometer.
  6. Quickly stir in the vanilla, cinnamon and black gel.
  7. Take an apple, and using the wooden handle to hold, twirl in the caramel mixture until covered. Quickly place on the baking paper lined tray and repeat with the rest of the apples.
  8. Set aside for an hour to cool and harden, then wrap individually and keep in the fridge.


Adapted from http://allrecipes.com/recipe/228210/the-best-caramel-apples/


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