Donnas Candied Apples Recipes

MARSHMALLOW WEB CANDIED APPLES

Steps:

• Lay a large piece of parchment paper on a work surface. Insert a wooden stick into each apple at the stem end.
• Combine the sugar, corn syrup and 1 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until it registers 302 degrees F. Remove from the heat and allow the bubbles to subside, about 2 minutes. Add 1 drop of soft gel red food coloring and the entire bottle of cinnamon candy flavoring oil, then stir well. Again, allow the bubbles to subside.
• Hold an apple by the stick and tilt the pan so the candy pools to one side. Dip the apple and swirl to fully coat, then transfer to the parchment. Repeat with 3 more apples. Stir in enough soft gel blue food coloring to the remaining candy to create a deep purple. Dip the remaining apples in the same manner. Let the apples stand until the candy is hardened, about 5 minutes.
• For the marshmallow web, microwave the mini marshmallows in a microwave-safe bowl for 30 seconds at 100 percent power. Stir until the marshmallows lose their shape. Let cool slightly, then pick up some of the marshmallow between your thumb and forefinger. Use your other thumb and forefinger to stretch the marshmallow into strands, and quickly wrap the stretchy strands around the apples. Continue with the remaining marshmallows and apples.

CANDIED APPLES

Steps:

• Place lollipop sticks or wooden craft sticks into each apple at the stem end. Set aside.
• In a heavy saucepan, mix together the sugar, golden syrup and water. Bring to a boil, then reduce the heat to medium and continue to cook until the mixture reaches 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. This will take a good 45 minutes!
• Remove the sugar mixture from the heat and stir in the black currant syrup. Quickly dip all of the apples, holding them by the stick. You can let them cool by inserting the other end of the stick into a thick sheet of foam board. If that is not available, set the coated apples onto waxed paper or aluminum foil. Make sure they don't touch each other.

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.

DONNA'S CANDIED APPLES

Steps:

• In a medium non-stick pan dissolve cinnamon candies in water on low heat. Peel, core and cut apples in 1/2 lengthwise. Once candy has dissolved place apples flat side down in pan. Cook on low to medium heat for about 45 minutes or until apples are tender; turning apples often. Apples should be the color of the candy. Once they are cooked place apples on a serving dish. Allow to cool.
• Once apples have cooled place 1 teaspoon Cream Cheese Topping on each apple. Garnish with small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
• Place cream cheese, powdered sugar, vanilla and mayo in a bowl and thoroughly combine with a hand-held mixer. Topping should be stiff.

DONNA'S CANDIED APPLES

Steps:

• In a medium nonstick pan, dissolve the cinnamon candies in water over low heat. Peel, core and cut the apples in 1/2 lengthwise. Once the candy has dissolved arrange the apples, flat side down, in the pan. Cook on low to medium heat until the apples are tender; turning often, about for about 45 minutes. The apples should be the color of the candy. When ready transfer to a serving platter and let cool.
• Once apples have cooled dollop 1 teaspoon of the Cream Cheese Topping on each apple. Garnish with a small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
• Add all the ingredients to a small bowl and thoroughly combine with a hand-held mixer. Topping should be stiff. Refrigerate until ready to use.