Cinnamon Candy Apple Salad Food

CANDY APPLES RECIPE

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.
• Wash and dry apples carefully. Make sure that no water remains on the apples.
• Remove stems and firmly stick skewers in stem ends.
• Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.
• Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer .
• Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
• Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.
• Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.
• Remove pan from heat and stir mixture so that it is smooth and even.
• Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating apple to cover it completely with a smooth, even layer of red candy.
• Pull apple out of pan and twirl it to remove any excess. Set it stick-side up on prepared baking sheet.
• Repeat with remaining apples.
• Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.

CINNAMON APPLE-NUT SALAD

Steps:

• In a large bowl, combine the apples, pecans, cranberries and onions. In a small bowl, whisk the remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate for 1 hour before serving.

CANDY BAR APPLE SALAD

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

APPLESAUCE CINNAMON GELATIN SALAD

Steps:

• In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.

CINNAMON CANDIED APPLES

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

CINNAMON GELATIN SALAD

Steps:

• In a heavy saucepan, cook and stir candies and water until candies are melted. In a bowl, dissolve gelatin in boiling water. stir in candy mixture and cinnamon. stir in cold water. Cover and refrigerate until partially set. Fold in apple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate until set.

CINNAMON APPLE SALAD

Steps:

• In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8-in. square pan that has been lightly coated with cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature. , Meanwhile, combine the cream cheese, Miracle Whip, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.

CANDY APPLE SALAD

Steps:

• Mix butter, sugar and cornstarch.
• Stir while pouring boiling water over it.
• Bring mixture to a boil and thicken.
• Cool.
• Then add vanilla, vinegar and salt.
• Pour over chopped apples (we like to use Spartans).
• You can add a handful of nuts or raisins or both, if you like.

CINNAMON CANDY APPLE SALAD

Steps:

• In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.
• At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

CINNAMON CANDY APPLESAUCE

Steps:

• Peel/slice/core apples. I use my peeler/slicer/corer device. Put apples in bowl, sprinkle lemon juice and fruit fresh.
• Repeat process, till apples are finished peeled and cut up.
• Place some in blender, alittle of the water, some of the cinnamon imperial candies and 2 tbs lemon juice.
• Blend at one of the higher speeds, till blended.
• Pour in crock pot or dutch oven.
• Note: I make several different batches at once. One in the dutch oven on medium-high heat and the other in the crock pot. Cook till hot.
• Repeat process till apples, water, cinnamon candies have been blended.
• Pour in crock pot or dutch oven, add 1 cup sugar.
• Meanwhile while applesauce is cooking, wash canning jars, lids, and bands. Sterilize in hot water.
• Take out a few jars at a time, pour in applesauce, put lids and bands on. Put in hot water bath for 25 minutes.

CINNAMON APPLESAUCE JELLO SALAD

Steps:

• Dissolve 1/2 cup red cinnamon candies in 1 cup boiling water until all the red is off, leaving little white candies.
• Dissolve Jello with 2 cups boiling water. Mix together red liquid ONLY with Jello. Stir in applesauce.
• Chill until partially set. Add walnuts. Mix softened cream cheese, milk, mayonnaise and spoon onto top.
• Swirl through salad to marble.
• Chill to firm. Use a 9x13 inch pan.

CINNAMON CANDY APPLE SALAD

Steps:

• In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.
• At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

CANDY APPLE SALAD

Steps:

• In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.
• In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.

CINNAMON CANDY APPLE SALAD

Steps:

• In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.
• At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.