Halloween Caramel Apple Food

CARAMEL APPLES

Steps:

• 1. Lay out a large sheet of wax paper. Sprinkle nuts, or your desired toppings, onto it to be ready to set apples on after dipping.
• 2. Stick popsicle sticks into the tops of apples. Set apples aside.
• 3. In a saucepan combine sugar, syrup, and butter. Stir well and bring to a boil over medium heat. Stir constantly.
• 4. Stir in milk, slowly as to not stop the boiling, continue to stir constantly until mixture reaches 235 degrees/softball stage.
• 5. Remove from heat. Stir in vanilla.
• 6. Allow caramel to cool about 5-7 minutes, stirring it constantly. Then dip apples. You'll have to tip the saucepan on its side almost, then roll the apples in the caramel.
• 7. Set into nuts onto waxed paper. Allow to cool. Then enjoy!!!
• 8. *For extra added yumminess, you can sprinkle more chopped nuts on top of apples after dipping. And/or you can sprinkle many things on them from coconut to crushed Oreos. *Also, something fun to do, especially if giving as gifts, melt some milk chocolate, white chocolate, or dark chocolate (or all three) and drizzle over the apples after they've set.

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.

HALLOWEEN CARAMEL APPLE

Steps:

• You will also need: 1 quart ziptop bag (freezer-type is best).
• Wash, dry apples and remove stems. Insert sticks into apples.
• Line a cookie sheet with wax paper and coat with nonstick cooking spray (Pam). Set aside.
• Microwave caramels and 2 tablespoons water in a large microsafe bowl on high for 2-3 minutes, stirring occassionally, until caramel is melted and smooth.
• Dip one apple into melted caramel, spooning over apples to ensure the whole apple is coated well, letting excess drip off into bowl. Place on prepared baking sheet. Prepare remaining apples and then refrigerate for at least 30 minutes or until caramel is hard.
• In a saucepan or bowl stir shortening into melted chocolate.
• Preparing one apple at a time, spoon a band of chocolate half way up and around apple, covering bottom half of apple (the part of the apple opposite the stick).
• Return apple to baking sheet.
• Prepare remaining apples and refrigerate at least 2 hours or until hard.
• Melt candy melts (available in cake decorating store or in baking aisle) according to package directions. Spoon or scrape into ziplock bag. Cut a tiny corner in corner of bag.
• Pipe orange on each apple zigzagging decoratively.
• Place on cookie sheet and refrigerate at least 30 minutes or until serving.