Halloween Apples Food

HALLOWEEN TOFFEE APPLES

Steps:

• Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
• Tip the sugar into a large saucepan and 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 bubble 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 and swirl to combine. Add the glitter, if using, and turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.

HALLOWEEN CARAMEL APPLES

Steps:

• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth. , Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. Remove from the refrigerator 5 minutes before serving; cut into wedges.

HALLOWEEN CANDY-COATED APPLES

Steps:

• Insert a lollipop stick or dowel into the top of 6 apples. Microwave 3 cups white candy melts in 30-second intervals, stirring, until melted. Dip each apple into the white candy and let the excess drip off. Transfer to a parchment-lined baking sheet; let set before decorating unless otherwise directed.
• Mummy: Attach 2 candy eyeballs to a white candy-coated apple using more candy melts. Microwave 2 marshmallows until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up the marshmallow (it will stretch into a thread) and wrap it around the apple.
• Spiderweb: Microwave black candy melts until melted; transfer to a small resealable plastic bag. Snip a corner. While a white candy-coated apple is still wet, pipe a spiral onto one side with the melted black candy. Use a skewer to gently drag lines out from the center to create a web pattern. Let set.
• Cat: Snip a marshmallow in half diagonally, then trim to make 2 triangles. Press the cut sides in black sanding sugar. Attach to a white candy-coated apple using more candy melts, then attach 2 green candies for eyes. Pipe lines with black icing.
• Skeleton: Roll mini marshmallows between your thumb and index finger to make them into a bone shape. Attach the marshmallows to a white candy-coated apple in a hand formation using more candy melts.
• Werewolf: Drag a skewer across a white candy-coated apple in 3 spots to look like scratches. Fill the scratches with red gel icing.
• Ghost: Make a puddle of melted white candy melts on parchment; set a white candy-coated apple on the puddle while still wet. Let set, then pipe eyes and a mouth with black gel icing.

HALLOWEEN CANDY APPLES

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.

HALLOWEEN CARAMEL APPLES

Steps:

• Wash,dry and polish apples.
• Remove stems and insert wooden sticks.
• Remove blossoms.
• Put milk, syrup and sugar into heavy saucepan.
• Heat and stir to dissolve sugar.
• Boil, stirring continually, until thermometer reaches soft ball stage- 240 degrees, or until a bit dropped into ice water forms a soft ball that will flatten easily.
• Remove from heat.
• Stir in butter and vanilla.
• Dip apples to coat, holding over saucepan to drain.
• Place saucepan over heat to thin as needed.
• Place apples stick side up, on greased pan or tray.
• Makes 8-10 caramel apples.