Candy Apple Jello Recipes

CANDY APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the sugar syrup to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the syrup.) Insert wooden pop stick into stem end of each apple.
• Cover baking sheet with parchment; spray with cooking spray. Bring sugar and water to full rolling boil in medium saucepan on medium-high heat. Cook 8 to 9 min. or until syrup registers 238ºF on candy thermometer. Remove from heat. Immediately whisk in dry drink mix until blended.
• Dip apples, 1 at a time, into sugar syrup, turning to evenly coat each apple. Hold apple over pan to allow excess syrup to drip off. Place apples, 2 inches apart, on prepared baking sheet. Let stand 10 min. or until firm. Serve immediately or refrigerate up to 2 days before serving.

CANDY APPLE JELLY

Steps:

• In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

CANDY APPLE JELLY

Steps:

• 1. In a large kettle or Dutch oven, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly.
• 2. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
• 3. Remove from heat; skim off foam and any undissolved candies (all of the candies normally dissolve). Pour hot liquid into hot canning jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath. (Note: Use only jars made for canning in the boiling water bath. Regular jars from store-bought items might break. The one I used that previously had store-bought jelly in it (one with black lid), I didn't process ... it was just my "sample" jar to go straight into the fridge.) Yield: about 6 half-pints

FRUIT JUICE JELLO CANDY GUMMY SNACK

Steps:

• Mix together grape juice, Gelatine, and honey in a sauce pan over medium-low heat.
• Stir until Gelatine is completely dissolved.
• Place the gummy bear molds on a flat surface, and then using a dropper or baster (which comes with the mold), add the mixture to the molds. Slowly fill each cup to the top.
• Chill in the refrigerator for 2 hours. Make sure they're firm before you unmold them.
• Store in an airtight container in the refrigerator for 7-10 days.

CHEWY APPLE CANDIES

Steps:

• In a large bowl, combine 1/2 cup applesauce and gelatin; set aside to soften. In a 2-qt. saucepan, bring sugar and remaining applesauce to a boil. Add gelatin mixture; return to boiling. Boil for 15 minutes, stirring constantly. Remove from the heat; stir in vanilla and nuts. , Pour into a buttered 8-in. square pan. Cover and chill overnight. Cut into 1-1/2-in. x 1/2-in. pieces; roll in confectioners' sugar. Refrigerate for several hours. Store in an airtight container in the refrigerator.

JELLO APPLES

Steps:

• Cut apples (slice or cube) and place apples in zip lock bag with 2-4 tablespoons of dry jello & shake to coat apples.
• You can chill for 30 min or so but you don't have to--they are ready to eat.

CANDY APPLE JELLY

Steps:

• Combine juice, candy and pectin in a large pot.
• Bring to a full boil over high heat, stirring constantly.
• Stir in sugar.
• Return to a full boil.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skim off foam and unmelted candy.
• Pour hot liquid into hot jars, leaving 1/4 inch head space.
• Adjust lids.
• Process for 5 minutes in boiling water bath.

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.

CINNAMON CANDY APPLE SALAD

Steps:

• In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.
• At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

CARAMEL APPLE JELL-O® SHOTS

Steps:

• Halve apples cutting them from the stem down. Use a melon baller to hollow the apples, leaving enough flesh for the shells to hold their form. Squeeze lemon juice over the apples to reduce browning; arrange onto a baking sheet.
• Stir hot chocolate into boiling water in a saucepan off heat until smooth. Stir coconut milk into the cocoa mixture. Sprinkle gelatin over the cocoa mixture and leave undisturbed 1 to 2 minutes.
• Place saucepan over medium-low heat. Stir gelatin into the cocoa mixture. Add sugar; stir to dissolve sugar into the mixture. Drop yellow food coloring into the mixture. Remove saucepan from heat and cool mixture slightly.
• Pour cocoa mixture into the apple shells. Refrigerate 8 hours to overnight.
• Cut each apple half into 4 wedges; serve immediately.

CANDY APPLES

Steps:

• In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
• Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
• Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.

CANDY APPLE JELLO

Steps:

• 1. place candies in 2 cups water. bring to a boil and boil one minute. let sit 5 minutes. candy should start to dissolve.
• 2. reheat candy water to boiling and add to the box of jello. dissolve jello in this.
• 3. add 1 1/2 cups applesauce and 1/2 cup cold water. put in dessert dishes . put in refrigerator to set up. if using the oil and not candy for the diet version, add it when you add the applesauce.