APPLE BUTTER I
A Sweet Apple Butter
Provided by Susan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
- Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 18.6 mg, Sugar 28.6 g
CANDY APPLE JELLY
With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. -Betsy Porter, Bismarck, North Dakota
Provided by Taste of Home
Time 15m
Yield about 6 half-pints.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED RED CANDIED APPLES
These are the kind you found at the circus or carnival! Not the newer version covered with cramel. ;) Candy thermometer is needed for this, as well as popsicle sticks. The number of apples needed depends on the size of the apples, probably 4 medium ones. The recipe states that each batch candies approximately 1 dozen medium apples. I'm not sure I trust that. Cook time depends on your altitude where you live, heat of your burner, and pot used. NOTE: See review by Canada Goose for helpful hints! Thanks, CG!
Provided by Nana Lee
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1st 3 ingredients in saucepan.
- Put on high heat with candy thermometer positioned in center of fluid level.
- While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
- Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
- Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.
CANDY APPLES
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 medium or 12 mini candy apples
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
- Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.
RED HOT APPLE BUTTER
And Red Hots were made for apples: Their addition means applesauce picks up a smidgen of pink coloring and tangy spice, as do baked apples, apple jelly and apple dumplings. Red Hots candies were created by the Ferrara Pan Candy Co. in the early 1930s using the panned candy method. This process involves creating candy from a hard...
Provided by Penny Hall
Categories Fruit Sauces
Time 8h30m
Number Of Ingredients 6
Steps:
- 1. Special tools: large, heavy-bottomed pan, sieve In a large, heavy-bottomed pan (such as cast iron), bring the cider to a boil. Cook it down to 2 1/2 cups. Add apples and simmer until they are mushy and no longer watery, about 2 hours. Push apple mixture through a sieve into a large bowl, removing any apple skin and lumps. Measure the apple mixture in cups and put back in the pot. For every 1 cup of pulp, add 1/2 cup sugar. Then, add ground cinnamon and candies. Cook uncovered on medium heat for 6 to 8 hours, stirring occasionally, until mixture becomes thick. The apple butter should be a reddish-brown color.
BLACK CANDY APPLES
A teaspoon of black food coloring added to homemade caramel sauces gives these carnival sweets a dark twist for Halloween. They take just 10 minutes to prepare, so this bewitching bite is just around the corner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment, and lightly brush parchment with butter. Combine sugar, water, corn syrup, and food coloring in a medium heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium-high. Boil until syrup reaches 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, about 15 minutes.
- Meanwhile, insert a wooden dowel into the stem end of each apple, pushing halfway down. When syrup reaches desired temperature, immediately remove from heat. Working quickly, dip apples, 1 at a time, in caramel to coat. Transfer to baking sheet; let cool. Candy apples can be made up to 4 hours ahead; keep at room temperature until ready to serve.
CANDY APPLE BUTTER
A slightly sweet and sassy apple butter kids are sure to love! Cinnamon oil and red food coloring may be used in place of the candies. If using the cinnamon oil and omitting brown sugar this becomes a healthier tasty treat your kids won't know is good for them! My kids love this on buttered bread, warm atop french toast, or on ice cream.
Provided by Kitchen Witch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 8h25m
Yield 40
Number Of Ingredients 7
Steps:
- Toss apples and lemon juice together in a bowl.
- Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples.
- Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour.
- Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.4 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.3 mg, Sugar 4.3 g
HOW TO MAKE CANDY APPLES
Candy apples are a great fall treat that's easy to make and tastes great. There are two different types of candy coating: chocolate and candy. Chocolate apples can be made with white, milk, or dark chocolate. If you use colored bakers...
Provided by wikiHow
Categories Chocolate and Candy
Number Of Ingredients 3
Steps:
- Wash and dry the apples, then insert a wooden stick into the top of each one. If your apples came with a waxy coating, the chocolate may not stick. Boil 6 cups (1.4 liters) of water with 1 tablespoon (15 milliliters) of white vinegar. Dip each waxy apple into the mixture for 5 seconds, then pat dry. If the sticks are hard to insert, make a shallow cut in the top of the apple first with a sharp knife. Make sure that the apples are secure on the sticks.
- Place the apples in the fridge. The apples will chill as you prepare the chocolate. This will help the melted chocolate harden faster once you dip the apples into it.
- Cover a large baking sheet with wax paper. If you don't have wax paper, lightly coat the baking sheet with cooking spray instead. This way, the chocolate won't stick to the baking sheet.
- Assemble a double-boiler. Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water. Place a heat-safe glass bowl on top of the saucepan. The bottom of the bowl should not be touching the surface of the water.
- Place the chocolate and the butter into the bowl. To help the butter melt faster, cut it into small cubes. You can use any type of chocolate you want: white, milk, or dark. If you bought colored bakers chocolate, it may have different melting instructions; follow the directions on the bag instead.
- Melt the chocolate and butter over medium heat, stirring occasionally with a rubber spatula. Don't let the chocolate get wet, or it will seize. Also, don't let the chocolate burn, or it will have a bad taste. This will only take a few minutes.
- Remove the bowl from the saucepan and set it down onto a stable work surface. Get your apples out, and be prepared to start dipping. The chocolate will start to harden quickly.
- Dip the first apple into the melted chocolate. Roll it around the chocolate to coat it evenly, then lift it out of the bowl. Give the stick a twirl to help the chocolate coat the apple more evenly. It will also help get rid of any excess chocolate.
- Consider dipping the apple in chopped nuts. You can also shake some sprinkles over the apples to make them more colorful. When shaking sprinkles onto apples, try to do it over a paper coffee filter. The filter will catch the sprinkles, and make it easier to funnel them back into the jar when you are done.
- Set the apple down onto the baking sheet and move onto the next. Work quickly, as the chocolate will start to harden. If the chocolate begins to harden, simply place the bowl back onto the saucepan, and warm the chocolate up again. When placing the apples onto the baking sheet, remember to leave a little space between each apple so that they don't stick together.
- Place the baking sheet into the fridge for 5 to 10 minutes, or until the chocolate hardens. Because you added some butter to the chocolate, it will never become rock-solid.
- Finished.
APPLE BUTTER RECIPE
Follow these step-by-step, photo illustrated instructions for our delicious Apple Butter Recipe. This is just another in our Canning 101 series of recipes for preserving our heritage, one jar at a time. Apple Butter is really easy to make despite the fact that it takes a little bit of time to slow cook it to perfection. Your family will love it and, it makes a great gift item for those special folks on your gift giving list.
Provided by Steve Gordon
Categories Canning
Time 6h50m
Number Of Ingredients 12
Steps:
- Wash the Apples in cool water.
- Slice apples into quarters or smaller pieces if using very large apples.
- Add 3 cups of Water to a large sauce pot, place on Medium-High Heat, bring to a rolling boil.
- Add Apple Cider Vinegar.
- Add the sliced apples.
- Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft.
- Firmer apples will need more cooking time. Stir apples as needed as they cook down.
- Use a spoon to remove apples from liquid, place apples in a food mill or sieve.
- Force the pulp through sieve and place in separate bowl below.
- Measure the amount of puree you now have as you place it back into the sauce pot.
- Add ½ cup Sugar to each cup of apple puree, adjusting amount as needed... starting with ½ cup as Brown Sugar and the remainder as White Sugar. You'll need 1/2 cup Sugar for each cup of puree.
- Stir sugar until it dissolves.
- Add Cinnamon
- Add Ground Cloves
- Add Ground Allspice
- Add Lemon, zest and juice only.
- Add Vanilla Extract
- Add pinch of Salt
- Stir well to incorporate all flavors.
- Place sauce pot over very low heat and let simmer for about 6 hours, stirring as needed to keep from burning. Mixture will thicken over time and splatter if not watched carefully.
- As it thickens, place a spoonful on a saucer that has been kept in the freezer.
- Swipe your finger through the butter to see if it will leave a trail or if it runs back together.
- When done, ladle into hot jars leaving ¼ inch headspace.
- Remove air bubbles, clean rim, apply lid, apply band, tighten finger tight.
- Process 10 minutes using the water bath method.
GRANDMA'S APPLE BUTTER
This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this.
Provided by CindiJ
Categories Apple
Time 9h30m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Place apples in crock pot; cook on high for 4-1/2 hours (covered).
- After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
- Stir and seal in jars.
- *Can seal in hot water bath or top with paraffin.
RED HOT APPLE BUTTER
It's such an amazing color and the cinnamon will be so good in the apple butter.
Provided by Canning Homemade
Categories Appetizer
Time 1h10m
Yield 40
Number Of Ingredients 4
Steps:
- Peel, core, and slice the apples. Place in a large, heavy-bottomed, pan. Add the water or apple juice and cook on medium heat (with a lid) for approximately 2 hours, or until the apples are soft and start to fall apart.
- Add the sugar and stir. Continue to cook for another 30 minutes. Add the Red Hot Candies and stir to dissolve and incorporate.
- At this point you can use a stick blender (or a regular blender) to smooth it out if it's still a bit chunky.
- This is also when you decide if it is thick enough. If it is not thick enough, remove the lid and continue to cook until you reach the desired consistency.
- While it is still hot, ladle into hot, sterilized jars. Process in boiling water canner. 5 minutes for half pints and pints, 10 minutes for quarts (as per USDA recommendations).
- Yield will vary based on how thick you want the consistency.
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- Line a cookie sheet or tray with wax paper or parchment paper. Wash and dry apples and twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple.
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- To dip the apples, carefully tip the pan to one side and insert one side of the apple into the mixture and rotate it until it is covered. Allow it to drain a little and place the apple on the wax paper to cool and harden.
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- Finely chop the candy bars by hand. Put into a smaller bowl. Put them back in the freezer or refrigerator to keep cool and the caramel from sticking. Put the M&M's® into a plastic sealable bag. Using something heavy like a kitchen mallet or a hammer, crush the M&M's® up into consistent sized pieces.
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