Red And Black Candy Apples Food

BLACK-HEARTED CANDY APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from the heat and pour into 2 small bowls. Stir 1/4 teaspoon cinnamon and red food coloring into 1 bowl; stir black food coloring and remaining cinnamon into other bowl., Working quickly, dip 2 apples into red sugar mixture and 2 apples into black sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

RED CANDY APPLE SLICES

Steps:

• Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside.
• In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. Pour in the candy pieces and continue cooking to 285 degrees F. Remove from the heat and add the food coloring to achieve the desired shade of red.
• Put the chopped nuts, coconut and candies in shallow bowls. Set aside. Wash the apples thoroughly. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple.
• Dip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Roll the apples in the assorted toppings, coating the bottom half of each apple. Place on the greased cookie sheet and allow the coating to cool and harden. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices. Place a toothpick in each slice.

OLD-FASHIONED RED CANDIED APPLES

Steps:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

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.

THE BEST RED CANDY APPLES

Steps:

• Put all ingredients into a medium saucepan and cook on medium high heat until a candy thermometer reaches 300 degrees. This usually takes from 20-30 minutes. Meanwhile, wash and dry your favorite apples. Insert wooden popsicle sticks or skewers. Prepare a baking sheet to hold your apples by spraying it with cooking spray. When the syrup is ready, quickly dip apples and place on prepared baking sheet. Let cool, and enjoy!

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.

RED AND BLACK CANDY APPLES

Steps:

• Clean and dry the apples.
• Try to remove as much of the wax as possible.
• If you purchase them from your local farmer�s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole.
• Set apples aside.
• Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.
• Boil until the syrup reaches 300 degrees on a candy thermometer.
• Don�t go over 310 degrees or your candy burns and then you�ll be sad.
• Remove from heat and stir in flavored oil and food coloring.
• Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy.
• Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that�s greased or lined with a silpat.
• Repeat the process with the remaining apples.
• If your syrup thickens or cools too much, simply reheat briefly before proceeding.
• Let the apples cool completely before serving.