CANDY APPLES
Steps:
- In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
- Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
- Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
CANDY APPLES
Steps:
- Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
- Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
- Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
- Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.
CANDY APPLES
Traditional candy apples are dipped in a vibrant syrup that's tinted red. This version skips the food coloring, and instead infuses the candy coating with cinnamon and vanilla. If you're worried about your teeth, serve these by slicing them, rather than trying to take a bite, as the candy coating sets to be quite firm. Be sure to start with room temperature apples as cold apples will cause the candy mixture to harden too quickly making it difficult to work with.
Provided by Erin Jeanne McDowell
Categories snack, candies, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
- In a medium pot, combine the sugar, corn syrup, 1/2 cup water, vanilla bean seeds (discard the pod) or extract, cinnamon and salt. Stir the mixture over medium heat until the mixture begins to bubble at the edges, about 5 minutes - once it begins to bubble, stop stirring.
- Cook the mixture (without stirring) until it reads 300 degrees on an instant-read thermometer, about another 10 to 15 minutes. Leave the syrup mixture in the pot, and cool to 275 degrees. (The mixture will cool quickly; if it cools too much, it can be reheated until fluid.)
- Working quickly, dip 3/4 of an apple into the sugar syrup, tilting the pot as needed to coat. Hold the apple over the sugar syrup, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the sugar syrup as necessary. Cool completely before serving.
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.
HALLOWEEN CANDY APPLES
Make and share this Halloween Candy Apples recipe from Food.com.
Provided by Chef Dee
Categories Candy
Time 1h34m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash, dry and polish apples.
- Remove stem.
- Insert wooden stick in stem end.
- Remove blossoms.
- Set aside.
- Put sugar, syrup and water into saucepan.
- Heat and stir to dissolve.
- Boil without stirring until it reaches 300 degrees on candy thermometer.
- A bit of syrup dropped into cold water will separate into brittle threads.
- Remove from heat.
- Stir in cinnamon and food coloring.
- Dip apple to cover.
- Hold above saucepan to drain.
- Place on greased pan or tray stick side up.
- Quickly dip remaining apples.
- Return syrup to heat long enough to liquefy if it firms too much.
- Let stand at least 1 hour before serving.
Nutrition Facts : Calories 445.4, Fat 0.3, SaturatedFat 0.1, Sodium 16.7, Carbohydrate 116.5, Fiber 4.4, Sugar 99.5, Protein 0.5
COLORFUL CANDIED APPLES
The glossy coating in this candy apple recipe is hard, so it's best to lick them like a lollipops or cut 'em into wedges to serve. Be sure your apples are clean and dry before dipping. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Wash and thoroughly dry apples; remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.
Nutrition Facts : Calories 634 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 166g carbohydrate (161g sugars, Fiber 4g fiber), Protein 0 protein.
CANDIED APPLES II
Apples with a hard candy coating, like you can get at fairs.
Provided by JONAR
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 15
Number Of Ingredients 5
Steps:
- Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
- Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 62.5 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 15 mg, Sugar 46.8 g
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
Serve these easy candy apples at a summer fête, on Bonfire Night, Halloween at a kids' birthday party. Experiment with fun and vibrant colours
Provided by Lulu Grimes
Categories Treat
Time 35m
Number Of Ingredients 6
Steps:
- Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
- Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
- Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
- Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.
Nutrition Facts : Calories 284 calories, Carbohydrate 69 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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