Fact or Fiction: Testing Tricks for Longer Lasting Caramel Apples

 

In the quest to keep caramel apples fresh for as long as possible, Joe Sofia from Cargill Cocoa & Chocolate investigates the effectiveness of a popular preservation method: the lemon juice trick. This method, which suggests dipping the wooden sticks in lemon juice before use, is believed to extend the shelf life of these sweet treats. But does it really work?

The shelf life of a caramel apple is typically only one to two weeks. The primary issue arises at the point where the stick is inserted into the apple. Over time, this area turns brown and becomes unappetizing due to enzymatic browning—a biochemical reaction triggered when apple flesh is exposed to oxygen. This phenomenon is what often limits the apple's appeal and shelf life.

Variables Affecting the Rate of Browning:

Temperature: Temperature plays a significant role; refrigerating caramel apples can slow down this process.

Apple variety: the variety of apple used can affect how quickly it browns, as different types have varying compositions

Without the stick, the shelf life of caramel apples could be considerably longer, since the caramel, nuts, and chocolate used in their preparation generally have a much longer shelf life.

The apples on the left illustrate the effects of unsoaked sticks, while the apples on the right show the results of sticks soaked in lemon juice.

Does the lemon juice trick really work?

The lemon juice trick involves soaking the wooden sticks in lemon juice before inserting them into the apples. It has been suggested that this trick helps to preserve the apples by reducing browning at the stick insertion point. However, Joe Sofia's testing did not reveal a significant difference between apples with lemon-soaked sticks and those with unsoaked sticks. After a week, both types of sticks—whether soaked in lemon juice or not—showed similar browning around the insertion point.

Given the limited impact of the lemon juice trick, another approach to extending the shelf life of caramel apples is to forgo the stick altogether. By using large dipping forks, beaker tongs, or scissor-style tongs to dip the apples in caramel, candy makers can avoid the browning issue associated with the stick. While this method may slow down the dipping process, it might be a worthwhile trade-off for those focused on maximizing freshness. For customer convenience, sticks could still be provided separately for those who prefer them.

In conclusion, while the lemon juice trick does not significantly extend the shelf life of caramel apples, exploring alternative methods like going stickless could offer a practical solution for preserving these delightful treats.

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5 Confections Made Better with Sea Salt

Just when you think rich and buttery caramel couldn’t get any better, a dash of sea salt can take it to the next level. Marked as a hot flavor trend in 2008, this sweet and salty power couple continues to prove its staying power.

Chocolate-covered sea salt caramels are a customer-favorite for many RCI members. If you’re looking for new avenues to apply the magic of sea salt, keep reading for five confections that are even better with sea salt.

Credit: Bruce’s Candy Kitchen

Caramel Apples
Elevate your caramel apples with a drizzle of chocolate and a sprinkle of sea salt. Not only does this application stimulate the taste buds, the addition of delicate sea salt crystals levels up the sophistication.

Credit: Bixby & Co.

Toffee
It just makes sense to pair buttery and nutty confections with a dash of high-quality sea salt. It’s no surprise toffee and sea salt are a winning combination.

Credit: Popped!

Caramel Popcorn
If you make caramel popcorn, a sprinkle of coarse sea salt crystals, like fleur de sel, can instantly elevate your product and add another variety to your product lineup. Invite customers to sample the new combo, touting “if you love our caramel popcorn, wait until you try it with sea salt!”

Salt Water Taffy
Aside from the flavor, coarse sea salt can add a welcome crunchy element to smooth and creamy confections like taffy. If you pull your own taffy, consider adding sea salt crystals towards the end of the production process so not to lose the texture of the sea salt.

Credit: Belmont Peanuts

Lemon Confections
Think twice before limiting lemon and sea salt to savory seafood dishes. This flavor combination is popular in Asian confections and can be seen in various applications in North America. If you’re looking for a more unexpected application, consider ways to incorporate sea salt with your lemon-flavored confections—such as a touch of sea salt to chocolate-covered lemon creams. Alternatively, we love this idea of lemon sea salt peanuts from Belmont Peanuts. Described as “a flavor match made in peanut paradise,” this pairing is worth a try!

Sea salt can instantly add value to confections, along with an undeniable punch of flavor and satisfying crunch. When adding a twist to any product, even if just a dash of salt, we highly recommend offering samples in-store and heavily promoting the new product (with photos, of course) on your website and social media outlets. Staging your salty, new products atop a generous mound of coarse sea salt crystals (think pink with pink Himalayan Sea salt, if you use it in your application) can both be visually appealing and reinforce the message even if the consumer doesn’t read the description.

Crave more? Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

6 Ways to Dress Your Apples for Halloween

You may already have a Halloween costume in mind for yourself, but what about your apples? For shoppers looking for unique treats this Halloween, here are six ways to dress up both candy and caramel apples for Halloween.

Photo credit: Bakingdom

Pumpkins

If you already make candy apples, simply replace the red food coloring with orange and tie on a green ribbon to transform your apples into “pumpkins.” Fans of your candy apples will be pleasantly surprised by a new take on a classic.

Photo credit: Hilliard's Chocolates

Ghost

These caramel apple ghosts are so cute…and easy, it’s almost frightening. After layering your apples with luscious caramel, dunk them in white chocolate. We recommend piping dark chocolate to make the for the eyes and mouth—by the way, we love their pumpkin apple too!

Photo credit: Keeping Up With Kaci

Mummy

Bring you mummy caramel apples to life by turning white-chocolate-covered apples on their side and spining while adding thin, layered stripes in white chocolate. Before the chocolate dries, embellish with candy eyeballs or, as before, use dark chocolate.

Photo credit: Rocky Mountain Candy Company

Frankenstein

Green confectioners coating topped with candy corn, dark chocolate and more candy eyeballs complete this Frankenstein-inspired caramel apple. Do you dare to give it a try?

 

Photo credit: Woman’s Day

Woodland Creatures

These adorable woodland creatures are proof that Halloween treats don’t have to be spooky. Click here for a tutorial from Woman’s Day.

Photo credit: CountryLiving

Poison Apple

These glossy, black candy apples are spooky chic. Expect lots of oohs and ahs, in addition to social media shares. Click here to view a video tutorial by Taste Made.

Shoppers looking for unique treats will scream with delight when seeing your spooky, sweet apples all dressed up for Halloween.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook.

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Tips for Making Caramel Stick to Apples + Summer Inspiration

Have you ever experienced problems with caramel slipping off your caramel apples? The wax on your apple may be the culprit. By simply wiping each apple with a damp cloth prior to dipping, you can remove the waxy residue that rests on the apples.

An apple naturally produces a waxy film to protect itself, however, in some instances additional food-grade wax is added by suppliers to further increase an apple’s shelf life. For this reason, it could save you time and effort to request unwaxed apples from your supplier, if they do add wax to their apples.

If that doesn’t help, consider adding white compound to your caramel at a 5 to 1 ratio to help it better adhere to the apple.

If you can’t wait to test this out, here’s a few summer-inspired caramel apples ideas to try too!

Patriotic Caramel Apples
Show your patriotic stripes with drizzles of red and blue over a white chocolate coated caramel apple.

 

Zesty Coconut Caramel Apples
Think tropical by adding a generous helping of toasted coconut and a little lime zest to your caramel apples.

 

Wormy Caramel Apple
Turn shoppers heads with these fun, wormy caramel apples!

S’mores Caramel Apples
Transform your caramel apples into a s’mores lover’s dream by adding layers of graham crackers, marshmallows and drizzled chocolate. 

Was this tip helpful? If so, let us know in the comments below.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.

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Tip #250: The Best of 2017: Top 5 Tips of the Week

As we prepare to bid farewell to 2017, we’ve pulled the topics most important to candy makers with the top five most-read tips from the year.

#5: Troubleshooting: Hazy Chocolate Moulds

A little hazy on what’s causing the buildup of a film on the surface of your chocolate moulds? You’re not alone. Learn what causes this common problem and get preventative tips on how to avoid it.

#4: Give Your Candy Shop the WOW! Factor on a Budget

Save money by finding new uses for old items to create eye-popping displays with “wow factor!” Old ladders, tables, or wooden crates can make for unexpected and memorable ways to display your confections.

#3: Making Meltaways with Untempered Chocolate

Consider this alternative method to making stable, smooth-textured meltaways with untempered chocolate.

#2: Here’s How to Clean Chocolate Moulds the Right Way

Did you know chocolate moulds that aren’t cleaned properly can cause chocolates to lose their desired smooth and glossy shine? Follow these five easy steps to ensure your plastic moulds are cleaned properly and produce perfectly glossy chocolate masterpieces every time.

#1: Turn Caramel Apples Upside Down

This simple tip is about to turn your world upside down, literally. Long-time RCI member, Fascia’s Chocolates started using this unconventional approach to caramel apples after practicing the traditional method for 53 years.

We look forward to bringing you more great tips to help you build your business in 2018! Wishing you a safe and happy New Year!

Tip #238 Turn Caramel Apples Upside Down

If you love caramel apples, but you hate how apples don’t always set straight and level, then this super simple tip of the week is about to turn your world upside down, literally.

Instructors at RCI’s Caramels, Toffees & Brittles course, recommend turning apples upside down before inserting caramel apple sticks into the base of the apple.

Thanks to this tip, long-time RCI member, Fascia’s Chocolates of Waterbury, Connecticut, started flipping their apples after 53 years of practicing the traditional method of inserting sticks through the top of the apple, near the stem. Carmen Romeo, of Fascia’s Chocolates, says their apples now set more steadily and less caramel seems to gather on the bottom.

Try this tip yourself and let us know which method you prefer in the comments below.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip # 137: Tips for Making Caramel Stick to Apples

After recently wrapping up RCI’s second Caramels, Toffees & Brittles course, we want to share a favorite caramel apple tip.

Have you ever experienced problems with caramel slipping off your caramel apples? The wax on your apple may be the culprit. By simply wiping each apple with a damp cloth prior to dipping, you can remove the waxy residue that rests on the apples.

An apple naturally produces a waxy film to protect itself, however, in some instances additional food-grade wax is added by suppliers to further increase an apple’s shelf life. For this reason, it could save you time and effort to request unwaxed apples from your supplier, if they do add wax to their apples.

If that doesn’t help, consider adding white compound to your caramel at a 5 to 1 ratio to help it better adhere to the apple.

Caramel apple season is just around the corner, so we hope this quick and easy tip will help when making this customer favorite.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.