RED CANDY APPLE SLICES
Provided by Trisha Yearwood
Time 30m
Yield 32 candy apple slices
Number Of Ingredients 10
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
These are the kind you found at the circus or carnival! Not the newer version covered with cramel. ;) Candy thermometer is needed for this, as well as popsicle sticks. The number of apples needed depends on the size of the apples, probably 4 medium ones. The recipe states that each batch candies approximately 1 dozen medium apples. I'm not sure I trust that. Cook time depends on your altitude where you live, heat of your burner, and pot used. NOTE: See review by Canada Goose for helpful hints! Thanks, CG!
Provided by Nana Lee
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
RED AND BLACK CANDY APPLES
This is a fabulous Halloween creation that I fell in love with and had to keep safe (as in not losing the recipe!). It's from mattbites.com (http://mattbites.com/2011/10/05/adams-scary-apples/) and I unashamedly stole it word for word. You'll find some amazing photo's of these apples there too. All credit goes to Matt and Adam, and they deserve it in truckloads! "*A Note About The Black Apples:* Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky! Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores." Do Not take the times I gave as gospel they are a complete guess. IMPORTANT: You will also need "8-10 wooden twigs, twimmed"
Provided by Annacia
Categories Candy
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
RUBY RED CANDY APPLES
I loved candy apples as a child. I never knew they had cinnamon until I found this recipe. I was surprized when they turned out just like the ones at the Fair. I forget how many apples it covers so I just guessed 10.
Provided by Milk and Cookies
Categories Low Protein
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 348.1, Fat 0.1, Sodium 43.4, Carbohydrate 92.5, Fiber 0.1, Sugar 58.2
CANDY APPLES
Serve these easy candy apples at a summer fête, on Bonfire Night, Halloween at a kids' birthday party. Experiment with fun and vibrant colours
Provided by Lulu Grimes
Categories Treat
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 284 calories, Carbohydrate 69 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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