Candy Apples Recipes

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

CARAMEL, CHOCOLATE AND CANDY APPLES

Steps:

• Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
• In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
• Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

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.

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.

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.

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.

CANDY APPLES RECIPE

Steps:

• Insert sticks into stem end of apples about half way through. Set aside. Into about a 2 quart heavy pot, add the sugar, water, corn syrup and red food coloring. Stir with a rubber spatula to combine. Place the pot over medium heat. Attach the candy thermometer to the side of the pot. Do not stir while mixture is cooking! Bring to a boil and cook for about 15-25 minutes until mixture reaches 300-310 degrees F. If not using a thermometer: test mixture after about 15-18 minutes, by placing a drop of candy mixture into cold water. It should harden into a brittle thread when ready. Off the heat, tilt the pot to one side and dip the apples in and quickly turn to coat with the candy. Once coated, hold apple above the pot for a couple seconds to let excess dip off. Place coated apples on greased parchment or foil. Work quickly, as the mixture cools fast and becomes very thick. A thick coating is not what you want. Let apples cool for at least 10 minutes to harden before eating. Store candy apples in an airtight container, in the fridge, for about 3 days. Wrap candy apples in cellophane and serve them at a Halloween party or hand them out for trick or treat. Recipe by: Diane Kometa Notes: 1) Apples purchased from a grocery store often come with a waxy coating, which will prevent the candy from sticking to the surface and does not always come off easily by washing the apples. To remove the wax from the apples, bring about 6 cups of water to a boil. After inserting the wooden sticks into the apples, quickly dip apples in the boiling water, one at a time for 5-10 seconds and then thoroughly dry them. The candy should stick no problem! 2) If the candy mixture gets too thick during the dipping process, simply reheat it over medium heat and continue coating your apples. 3) Apples that have a very thick candy coating will be almost impossible to bite into, but can be smacked down gently on the counter to crack. 4) Clean up: Hardened candy in the pot can be dissolved by filling the pot with water and boiling until candy has dissolved.

CANDY APPLES RECIPE

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.
• Wash and dry apples carefully. Make sure that no water remains on the apples.
• Remove stems and firmly stick skewers in stem ends.
• Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.
• Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer .
• Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
• Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.
• Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.
• Remove pan from heat and stir mixture so that it is smooth and even.
• Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating apple to cover it completely with a smooth, even layer of red candy.
• Pull apple out of pan and twirl it to remove any excess. Set it stick-side up on prepared baking sheet.
• Repeat with remaining apples.
• Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.