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 FONDUE
Provided by Food Network
Categories dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Add the cream, chocolate candies, chocolate-caramel candies, peanut butter cups and 18 of the mini chocolate bars to a slow cooker. Turn it on high, cover and cook for 30 minutes. Whisk the mixture until smooth.
- If the fondue is too thin, add a few more chocolate bars; if it is too thick, pour in up to 1/4 cup more heavy cream. Cover and cook until completely melted and smooth, another 10 minutes. Lower the slow cooker to warm.
- Serve the fondue with skewered apples, bananas, pound cake and marshmallows for dipping.
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.
HALLOWEEN CANDY-COATED APPLES
Provided by Food Network Kitchen
Time 1h
Yield 6 apples
Number Of Ingredients 0
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.
CRUNCHY HALLOWEEN SNACK MIX
This snack mix has it all! The Cheerios, nuts, chips and M&M's make it sweet, and the noodles and nuts add just the right crunch. Arrange it in layers in a large glass jar and give it as a hostess gift. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 7 cups.
Number Of Ingredients 7
Steps:
- In two wide-mouth quart jars, layer all of the ingredients. Cover jars. Decorate with fabric and ribbon if desired. To serve, pour into a bowl and stir to combine.
Nutrition Facts : Calories 445 calories, Fat 24g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 253mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
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- In a sauce pan combine sugar, water, corn syrup, vinegar and food colouring. Bring to a boil over high heat then reduce heat to medium-low.
- If using a candy thermometer continue to slowly boil until temperature reaches between 150C degrees for 20 minutes, if you don’t have candy thermometer you can use a toothpick to guess if the candy is ready, dip them into the boiling sugar once the liquid thickens up. If the sugar sticks to the toothpick and hardens up in seconds then it will be ready.
- When sugar mixture is ready remove from heat then quickly dip apples in mixture until coated completely. Place in greased baking sheets and let it cool before serving.
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- Have ready a place to stand up the apples once they are on the sticks and dipped, such as a sturdy block of Styrofoam or a shallow, sturdy cardboard box with holes punched in the lid.
- Pour the Candy Melts in a medium heat-proof bowl (use separate bowls if you're using more than one color.)
- Holding the apple by the stick, roll it through the melted Candy Melts until the top and sides are coated. Tap off the excess or use a small rubber spatula to smooth off the excess.
25 OF THE BEST CANDY APPLE RECIPES ON THE INTERNET ...
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- Super Easy Poison Apples Recipe for Halloween. This poison apple recipe shows you how to make deliciously creepy candy poison apples for your next Halloween party!
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- Ultimate Caramel Apples - A Favorite Fall Treat. Photo Credit: www.cookingclassy.com. These gourmet caramel apples are made with a buttery, homemade caramel and then coated in a rich layer of chocolate or white chocolate and finished with your favorite toppings!
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- Insert a wooden skewer or heavy-duty cake-pop stick through top of each apple. In a medium microwave-safe bowl, melt candy melts on high until smooth, stirring halfway through, about 3 minutes total.
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- Wash the apples in a vinegar and water mixture to remove the wax coating from the apples (this helps the chocolate coating stick to the apples).
- Twist the apple sticks firmly into the apples. You want the sticks to be deep enough that the apples will easily stay firmly on them.
- Melt the chocolate using the double boiler method. Choose a small pot and a medium to large heatproof glass bowl that fit well together. The bowl should rest about 3” above the bottom of the pot when nested on top of it. Fill the pot with 2” of water (leaving 1” of space between the water and the bowl). Bring the pot of water to a simmer without the bowl on top. Turn the heat off and place the bowl on top. Add the chocolate in and use a silicone spatula to stir constantly until the chocolate has melted and has the consistency of thick drippy honey.
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