Deluxe Chocolate Cinnamon Dipped Apples Food

CHOCOLATE DIPPED APPLES

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

CHOCOLATE-DIPPED APPLE RINGS

Steps:

• Preheat oven to 225°. Core apples and cut crosswise into 1/8-in. slices. In a shallow bowl, mix sugar and cinnamon. Dip apple slices in sugar mixture to coat both sides; shake off excess. Arrange in a single layer on parchment-lined baking sheets., Bake 1-1/2 hours. Turn; bake 50-60 minutes longer or until apples are dry and slightly shriveled. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over simmering water, melt chocolate; stir until smooth. Dip apple slices in chocolate; allow excess to drip off. Place on parchment or waxed paper; decorate with sprinkles as desired. Let stand until set. Store in airtight containers.

MARBLED DIPPED APPLES

Steps:

• Line a baking sheet with wax paper. Insert ice pop sticks into the cores of the apples and set aside.
• Place the colored chocolate discs into separate glass bowls and melt in the microwave according to package instructions. Drizzle a few tablespoons second and third colors in to the base color; do not stir.
• One at a time, fully dip the apples in the base color, twisting and turning as you remove them to create marbled patterns. Allow the excess to drip off, then set on the prepared baking sheet. Refrigerate the dipped apples for at least 15 minutes to harden.

MINI CHOCOLATE DIPPED CARAMEL APPLES WITH VANILLA SWIRLS

Steps:

• Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed.
• Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes.
• Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes.
• Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed.

CHOCOLATE-DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the chocolate to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the melted chocolate.)
• Cover plate with parchment; spray with cooking spray. Insert wooden pop stick into stem end of each apple.
• Melt chocolate in small microwaveable bowl following microwaving directions on package. Stir in oil. Dip bottom half of each apple in chocolate mixture, turning until evenly coated. Sprinkle nuts over chocolate. Place on prepared plate.
• Refrigerate 20 min. or until chocolate is firm. (The dipped apples can be refrigerated up to 2 days before serving.) Cut each apple in half to serve.

DELUXE CHOCOLATE-CINNAMON DIPPED APPLES

Steps:

• Melt the white chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the cinnamon. Spread the mixture thinly on wax paper into a 9 inch square, then place onto a baking sheet. Freeze until hard, about 5 minutes. Remove from the freezer and crush the white chocolate into small pieces and place into a bowl.
• Melt the semisweet chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Skewer each apple slice with a fork. Dip the apple into the semisweet chocolate, wiping off excess, then dip the apple into the white chocolate pieces. Carefully remove the fork and place the chocolate dipped apple slices onto a plate covered with wax paper. Refrigerate until hard, about 45 minutes.

DELUXE DIPPED APPLES

Steps:

• Bring 3 inches of water in a medium saucepan to a boil.
• Insert a craft stick into the top end of each apple.
• Dip the apples, 1 at a time, into the boiling water for 20-30 seconds, this will remove the wax coating on the apples. Dry thoroughly and place onto a sheet pan lined with parchment or wax paper.
• Prepare the caramel by adding caramel candies and milk to a medium saucepan over medium heat. Stay close and stir often while the candies melt. Once melted, remove from heat and allow to sit about 1 minute.
• Dip each apple in the caramel, turning slowly to coat. Continue to turn, allowing any excess to drip back into the saucepan.
• If desired, dip the bottoms of each apple into nuts, chocolate chips or other garnish.
• Cool apples completely on the prepared sheet pan then wrap individually and store for 2 to 3 days in an airtight container.