Orange Candy Apples Recipes

OLD-FASHIONED RED CANDIED APPLES

Steps:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

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.

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.

ORANGE JELLY CANDIES

Steps:

• Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.

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.

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.

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.

ORANGE CANDY APPLES

Steps:

• Insert lollipop sticks one-third of the way into each apple. Line a baking sheet with parchment paper and coat the parchment with cooking spray.
• Combine the sugar, corn syrup and 1/4 cup water in a small saucepan; bring to a boil. Reduce the heat to medium and add the orange food coloring. Continue cooking, swirling the pan but not stirring, until a candy thermometer registers 290 degrees F, about 10 minutes; remove from the heat. Working one at a time, dip the apples into the candy, then twirl over the pan to let the excess drip off, keeping your fingers out of the way of the hot candy coating. Transfer to the prepared baking sheet and let stand until set, about 5 minutes.
• Put the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. One at a time, hold each apple over the bowl and use a fork to drizzle with chocolate, turning to coat around the base of the apple. Return to the baking sheet; let set, about 5 more minutes.