How To Make Candy Apples Food

CANDY APPLES

Steps:

• Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
• Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
• Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
• Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.

HOW TO MAKE CANDY APPLES

Steps:

• Wash and dry the apples, then insert a wooden stick into the top of each one. If your apples came with a waxy coating, the chocolate may not stick. Boil 6 cups (1.4 liters) of water with 1 tablespoon (15 milliliters) of white vinegar. Dip each waxy apple into the mixture for 5 seconds, then pat dry. If the sticks are hard to insert, make a shallow cut in the top of the apple first with a sharp knife. Make sure that the apples are secure on the sticks.
• Place the apples in the fridge. The apples will chill as you prepare the chocolate. This will help the melted chocolate harden faster once you dip the apples into it.
• Cover a large baking sheet with wax paper. If you don't have wax paper, lightly coat the baking sheet with cooking spray instead. This way, the chocolate won't stick to the baking sheet.
• Assemble a double-boiler. Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water. Place a heat-safe glass bowl on top of the saucepan. The bottom of the bowl should not be touching the surface of the water.
• Place the chocolate and the butter into the bowl. To help the butter melt faster, cut it into small cubes. You can use any type of chocolate you want: white, milk, or dark. If you bought colored bakers chocolate, it may have different melting instructions; follow the directions on the bag instead.
• Melt the chocolate and butter over medium heat, stirring occasionally with a rubber spatula. Don't let the chocolate get wet, or it will seize. Also, don't let the chocolate burn, or it will have a bad taste. This will only take a few minutes.
• Remove the bowl from the saucepan and set it down onto a stable work surface. Get your apples out, and be prepared to start dipping. The chocolate will start to harden quickly.
• Dip the first apple into the melted chocolate. Roll it around the chocolate to coat it evenly, then lift it out of the bowl. Give the stick a twirl to help the chocolate coat the apple more evenly. It will also help get rid of any excess chocolate.
• Consider dipping the apple in chopped nuts. You can also shake some sprinkles over the apples to make them more colorful. When shaking sprinkles onto apples, try to do it over a paper coffee filter. The filter will catch the sprinkles, and make it easier to funnel them back into the jar when you are done.
• Set the apple down onto the baking sheet and move onto the next. Work quickly, as the chocolate will start to harden. If the chocolate begins to harden, simply place the bowl back onto the saucepan, and warm the chocolate up again. When placing the apples onto the baking sheet, remember to leave a little space between each apple so that they don't stick together.
• Place the baking sheet into the fridge for 5 to 10 minutes, or until the chocolate hardens. Because you added some butter to the chocolate, it will never become rock-solid.
• Finished.

BLACK CANDY APPLES

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.

CANDY APPLES

Steps:

• Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
• Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
• Tip the sugar into a large saucepan, 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 simmer 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, if you like, and swirl to combine. Turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.

"POISON" CANDY APPLES

Steps:

• Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
• Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
• Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.

RUBY RED CANDY APPLES

Steps:

• Mix sugar, corn syrup, cinnamon candies and water in large pot.
• Over medium heat, stir constantly until candies are melted (do not boil).
• Add cinnamon and food coloring.
• Boil until hard crack stage.
• Turn off heat and dip apples (washed with sticks).
• Let coating cool slightly while twirling apple. Make sure the coating touches the stick or it will slide of the apple.
• Place on greased cookie sheet.
• Pour any left over coating on a greased cookie sheet to break apart for candy latter.

EASY HOMEMADE CANDY APPLES

Steps:

• Wash and thoroughly dry the apples (See Kelly's Notes below). Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
• Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
• Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back. And you may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring.)
• One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.

COLORFUL CANDIED APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.