Halloween Spiderweb Apples Recipes

HALLOWEEN SPIDERWEB APPLES

Steps:

• 1. Stick a wooden stick into each apple. In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready. While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart. Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired. Allow to cool completely before serving. These are very sticky, but tasty!

APPLE SPIDER WEB POPS

Steps:

• Line a baking sheet with parchment or a silicon baking mat.
• Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
• Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
• Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
• Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

HALLOWEEN SPIDERWEB APPLES

Steps:

• Stick a wooden stick into each apple.
• In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready.
• While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart.
• Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired.
• Allow to cool completely before serving. These are very sticky, but tasty!

HALLOWEEN APPLES

Steps:

• Combine sugar, corn syrup, honey and salt in a heavy-bottom 3-quart saucepan.
• Cook over medium heat, stirring, until the mixture begins to simmer around the edges.
• Wash the sugar and syrup from the inside of the pot with a wet pastry brush or a wad of paper towel dipped in water.
• Cover and continue to cook for about 3 minutes.
• Rinse the spoon before using it again later.
• Uncover the pot and rinse the sides once more.
• Insert a candy thermometer without letting it touch the bottom of the pot.
• Cook, uncovered, without stirring until the mixture reaches 305 degrees
• Meanwhile, bring the cream to a simmer and keep it hot until needed.
• When the sugar mixture reaches 305 degrees, turn the heat off.
• Stir in the butter chunks.
• Gradually stir in the hot cream.
• Turn the heat back on under the pot and adjust it so that the mixture boils energetically.
• Continue to cook, stirring occasionally, until temperature reaches 250 degrees.
• Remove from heat. Stir in the vanilla.
• Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples.
• Cool for 10 minutes.
• Impale each apple on a stick.
• Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot.
• Set the apple on a sheet of waxed paper. Repeat to coat each apple.
• Let the dipped apples set until the caramel is cool and firm, at least 30 minutes
• Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently, until almost entirely melted.
• Remove from heat and stir until completely melted and warm.
• Dip each apple into the chocolate, allowing the excess chocolate to flow back into the bowl.
• If desired, sprinkle with sprinkles.
• Set the dipped apples on a tray lined with waxed paper.
• Refrigerate to set the chocolate, keep the apples fresh and crisp, and keep the chocolate from discoloring.