Coming off the coat tails of Oktoberfest, Brooklyn Pour and our crafty brewing night with Etsy has only left us more enthralled with beer, Fall and all things DIY. With Halloween right around the corner we decided there was no better time than now to concoct a delicious Halloween classic- candied apples. But it wouldn't be a Brooklyn Brew Shop recipe if it didn't include one of our favorite things to cook with: beer.
We included our Chocolate Maple Porter when making the toffee which created the perfect sinister black coating-ideal for any Halloween gathering. If you have any left-over toffee porter it makes an excellent topping to drizzle over Coconut Maple Porter or Malted Apple Crisp Ale ice cream. Halloween just got a whole lot sweeter.
- 4 Gala Apples (you want large, tart and crisp - Granny Smith work as well)
- 3/4 cup Dark Brown Sugar (packed)
- 1/3 cup Chocolate Maple Porter (or other dark beer) reduced to 3 tablespoons
- 3 tablespoons Molasses
- 1 tablespoon Butter
- 4 wooded sticks
- Candy thermometer
WHAT YOU NEED
- Wash, de-stem and dry apples. insert sticks firmly 1.5" in
- In a heavy bottom sauce pan reduce the beer on medium-low heat to 3 tablespoons
- Dissolve sugar, molasses, and butter in beer
- Bring to a boil over medium-low heat, cover and cook 3 minutes
- Uncover and continue cooking (without stirring!) until candy thermometer reads 285 degrees F
- Remove from heat and quickly dip apples turning to coat
- Cool apples on a parchment lined baking sheet
- Toffee will harden into a shell as it cools. Enjoy.