Food of Love: The Apple

Planet: Venus
Element: Water
Energies: Love, health, peace

Apples have been eaten since the Paleolithic era. To the ancient Egyptians, they were a highly valued food. Baskets of apples were offered to Hapy, the Egyptian god of the Nile. Iduna, a Norse goddess, guarded a store of apples that, when eaten, gave the gift of perpetual youth to the other goddesses and gods. The Yoruba still offer apples to Chango.

Apples are linked with spirituality in the British Isles, particularly with Avalon.

Apples were once rubbed before eaten in order to move the demons or evil spirits that were thought to reside within. The mere smell of a fresh apple was once thought to betwoe longevity and restore physical strength.

For love, carve a heart into the skin of a fresh apple before eating it. Visualize yourself attracting love and being in a loving relationship. Share an apple with your lover. Bake a cinnamon-scented apple pie or drink cold or warm apple cider.

This Samhain, or even Mabon, whip up a batch of love-red candy apples or beautiful, creamy caramel apples to share with loved ones. Inscribe symbols of love into the candy or caramel coating before hardening.

Candy Apples:

8 medium sized apples, preferably one with firm, crisp flesh (Granny Smith is my favorite)
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variation: Before completely cooled, dip the apples in some heart-shaped sprinkles for love.


Caramel Apples:
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Sources: Cunningham's Encyclopedia of Wicca in the Kitchen
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