Red Candy Apple Slices Recipes

HOW TO MAKE CANDY APPLE SLICES

Steps:

• Set up everything you will be using to decorate your Candy Apple Slices.
• Set out one or two baking sheets lined with a piece of parchment or wax paper. (This is so your chocolate covered apple slices don't stick)
• In small individual bowls, place the chocolates and caramels you will be using to cover the apple slices in. Dark chocolate, milk chocolate, white chocolate all work fine. I prefer the melting disks from the craft store for this since they melt evenly and smoothly.
• Slice apples to about a 1/8 inch thickness. You can have all sizes of slices to not waste the apples OR just eat the smaller ends instead of dipping them, your call.
• At the bottom of each apple slice, make a small slice 3/4 of the way through, gently but firmly press a candy stick into the apple and push it up into the apple a bit. Place the apples on your parchment paper-lined baking sheets.
• Melt the chocolate you will be covering your slices in and with a spoon, spoon the melted chocolate onto one apple slice at a time, making sure you have coated the top and sides and secured the stick with chocolate.
• Gently flip it over and do the other side. If decorating with sprinkles, jimmies or candies, do so quickly before the chocolate begins to harden.
• Melt additional chocolate for drizzling (white on dark or dark on white) and drizzle onto chocolate-covered slices.
• Melt caramel and do the same. Caramel will solidify fast, so move quick. A small spoon will work for drizzling the caramel.
• To melt the chocolates as well as the caramel, place each separately in small bowls and one at a time, microwave in 15-30 second bursts, stirring in between until you can stir the chocolate and it becomes smooth. Caramel will take a little less time. Be careful not to burn.
• Once all slices are finished being candied and decorated, place your tray(s) in the fridge for 15 minutes to ensure all is heartened.
• Best if enjoyed within 24 hours.
• No nutritional information is given since apple slice sizes and chocolate and toppings used are not finite.

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.

RED HOT CINNAMON APPLES - A RED HOT APPLES RECIPE

Steps:

• In a medium to large saucepan, heat water, sugar and Red Hot candies until it come to a boil and candies begin to melt. Turn off heat.
• Peel and quarter apples.
• Add apples to red syrup and turn heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower heat to medium.
• Continue to cook and stir apples until they are tender and have absorbed the red color. For a more vibrant red, add red food coloring while they are cooking. Stir often.
• Gently ladle apples into a serving dish, and let cool. If desired, top with chopped pecans.

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.

CANDIED APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.

RED CANDY APPLE SLICES

Steps:

• Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside.
• In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. Pour in the candy pieces and continue cooking to 285 degrees F. Remove from the heat and add the food coloring to achieve the desired shade of red.
• Put the chopped nuts, coconut and candies in shallow bowls. Set aside. Wash the apples thoroughly. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple.
• Dip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Roll the apples in the assorted toppings, coating the bottom half of each apple. Place on the greased cookie sheet and allow the coating to cool and harden. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices. Place a toothpick in each slice.