Long before North Americans decided to send children door-to-door asking for candy or threatening tricks on Oct. 31, folks in the Middle Ages already had a tradition much similar to modern Halloween.
In those early days, homemakers made Soul Cakes to give to children who came to the door. The Soul Cakes were meant to free the dead from purgatory, or as a means to redeem lost souls on the Nov. 2 date which became All Souls Day.
The tradition of covering apples with a sweet sauce which hardened around the apple is much younger than the Soul Cakes. Caramel Apples are credited to the Kraft Foods company as a 1950s contribution to modern Halloween. Travelling carnivals capitalized on this treat and set up special booths that offered not only candied apples, but also the much desired Caramel Apple.
Happy Halloween.
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Soul Cakes (Cookies)
1/2 cup butter
1/2 cup light brown sugar
2 egg yolks
1 1/4 - 1 1/2 cups all-purpose flour
1 pinch turmeric
1 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsps. milk
1/4 cups raisins, chopped
Soften butter by cutting into small chunks. Preheat oven to 355 degrees F. Cover a cookie sheet with baking parchment.
Use a hand-held electric mixer to cream butter and sugar until light and fluffy. Whisk in egg yolks.
Add flour and spices and add enough milk to form a dough that holds together. Stir in chopped raisins.
Turn dough onto a floured surface and roll to about 1/4 inch thick. Cut into rounds and place on the prepared cookie sheet.
Bake about 25 minutes or until golden and firm. Cool on racks. May be drizzled with a favourite thin icing. Store in refrigerator.
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Caramel Apples
8 Granny Smith apples
1 3/4 cups heavy cream
1 cup light corn syrup
2 cups packed light brown sugar
1/4 cup unsalted butter, at room temperature
1/2 tsp. salt
1/2 tsp. vanilla extract
Rinse apples in water and wipe dry to remove wax. Remove stems and insert wooden sticks about 3/4 into apple centre. Store in refrigerator overnight. Line cookie sheet with a silicone baking mat or grease with butter. Do not use parchment or waxed paper.
To make the caramel, combine cream, syrup, sugar, butter and salt in a 3 quart saucepan over medium heat. Stir constantly with wooden spoon until butter is melted.
Insert a candy thermometer. Without stirring let mixture cook and bubble until thermometer reaches between 235-240 degrees F., about 15-20 minutes.
Remove from heat and stir in vanilla. Allow caramel to cool 10-15 minutes until slightly thickened. If too thin, let thicken and cool for 5-10 minutes longer.
Dip chilled apples into warm caramel. Lift up and swirl to allow excess caramel to drip off. Place on prepared pan and let set for 45 minutes.
If desired, apples may be dipped in finely chopped nuts, sprinkles or coconut while caramel is still warm. Store in refrigerator until completely set. Apples may then be wrapped in cellophane.
Joyce Walter can be reached at ronjoy@sasktel.net
