Many people do not think about caramel apples as making a nice wedding favor. They are easy to make, and most people love them. These candied apples can also be wrapped decoratively to add a bit of flair. The apples can be purchased at the store for any season favors or picked fresh from the orchard in August or September for an autumn wedding.
An autumnal wedding can take place on Halloween or Thanksgiving or any time during that season. This is a great time of year to incorporate candied apples into a wedding theme. The apples can be picked fresh by the caterer or the decorator and made to be placed on the wedding tables. The apples are distinctive in weddings and will go well with any autumn theme or color, making them easy to incorporate into the decor.
Types of Apples
Fresh apples are the tastiest ones to use. Mcintosh apples are juicy, with a sweet, tangy taste. This tangy flavor aids the sweetness of the caramel. Granny Smith apples are another good choice. The sweetness of the caramel goes well with the tartness of this variety of apple.
Caramel apples are are made by melting caramel in a saucepan or a double boiler. Craft sticks are placed partway into the top of the apples, and the apples are dipped into the melted caramel until the apples are covered 1/2 to 2/3 of the way. The apples are then rolled into a bowl of nuts or sprinkles and then placed on wax paper until the caramel hardens.
Autumn colored sprinkles can be found at the grocery store in colors such as orange, brown and black.
Wax paper, cut along the edges using scrapbook punches, can be used as doilies at each place setting. Another, slightly bigger doily in the wedding color can be placed below this. Tags are attached to the sticks of the apples with a guest's name on each, and then the apples are placed, unwrapped, on the doilies.
Another option is to place a table runner along the center of the table, running from one end to another. For every four to six guests, place a caramel apple on a plate and this plate on the table. A doily can be placed under each plate if desired. Provide one caramel apple per guest, plus a few extras if room permits. Each apple can be wrapped in clear cellophane, which is then tied closed with a ribbon of an autumnal color.