Atomic Apples Recipes

ATOMIC CANDY APPLES

Steps:

• Put 3 inches of water in a 3 1/2-quart saucepan and bring to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half-sheet pan lined with parchment paper or a silicone baking mat and set aside.
• Combine the sugar, corn syrup, and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and continue cooking the syrup until it reaches 300ºF on a digital instant-read thermometer, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. Add the cayenne, cinnamon oil, and food coloring, stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
• Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half-sheet pan. Wrap individually in waxed paper and plastic wrap, or store for 2 to 3 days in an airtight container.

BEST APPLE RECIPES: APPLE CRISP AND MORE!

Steps:

• Preheat the oven to 375 degrees.
• Core, peel and cut the apples into 1/2-inch chunks. Combine the apples with the lemon juice, lemon zest, orange zest, granulated sugar*, cinnamon, ginger, and allspice in a large bowl and toss until well coated.
• In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add it to the to bowl. Use your hands to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; you can also use a pastry cutter or fork if you prefer.
• Grease a 9 x 9-inch (or equivalent size) baking dish. Place the apple filling in the bottom, then evenly distribute the crumble over the top.
• Bake for 45 to 50 minutes until browned and bubbly. Allow to cool slightly, then serve with Greek yogurt sweetened with maple syrup, whipped cream or ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

ATOMIC APPLES

Steps:

• Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
• Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. Add the cayenne, cinnamon oil and food coloring, stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
• Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.