Sweet Apple Pops Recipes

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CARAMEL APPLE POPS



Caramel Apple Pops image

It is surprisingly easy to make your own homemade caramel apple pops. Tart green lollipops are covered in sweet, chewy caramel for a fall treat.

Provided by Kristina Vanni

Categories     Dessert     Snack     Candy

Time 2h30m

Number Of Ingredients 7

2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
2 teaspoons green apple extract
1 teaspoon citric acid
5 drops liquid green food coloring
1 cup soft caramels

Steps:

  • Fill a large bowl with ice and top with water and set aside. Add candy sticks to slots in lollipop mold, reaching about halfway up the circle.
  • Increase heat to medium-high to bring mixture to a boil, stirring until sugar has dissolved.

Nutrition Facts : Calories 129 kcal, Carbohydrate 31 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 29 mg, Sugar 30 g, Fat 1 g, UnsaturatedFat 0 g

APPLE SPIDER WEB POPS



Apple Spider Web Pops image

Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 4

2 large Granny Smith apples, stemmed
4 ounces chopped bittersweet chocolate
2 teaspoons coconut oil
4 ounces chopped white chocolate

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.

APPLE PIE POPS



Apple Pie Pops image

These apple pie pops are the perfect handheld dessert. Try making them for a party or school bake sale, as they're the ideal grab-and-go sweet. Top with a pinch of flaky sea salt for a sweet and salty grown-up version.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield about 20 pops

Number Of Ingredients 17

2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 pound mixed apples (about 3), such as Granny Smith, Gala and McIntosh
2 tablespoons sugar
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter
1 1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon or apple pie spice
Pinch of fine salt
1/4 cup sugar
All-purpose flour, for dusting the surface
1 large egg, beaten

Steps:

  • For the pie crust: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water 1 tablespoon at a time, pulsing and checking the dough after each addition. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
  • For the apple pie filling: Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the sugar and lemon juice.
  • Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally and breaking up with a wooden spoon, until very soft, 12 to 15 minutes. Add the flour, cinnamon and salt and cook, stirring, until the juices thicken, about 2 minutes. Let cool completely.
  • Position 2 oven racks in the top and bottom third of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper and set aside. Put the sugar in a shallow bowl and set aside.
  • To assemble: Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thick. Cut into about 20 rounds with a 2 1/2-inch biscuit cutter, keeping the dough and rounds cool and rerolling scraps once if neccessary. Repeat with the second disk, for a total of about 40 dough rounds.
  • Divide half of the dough rounds (about 20) between the baking sheets, leaving 1 inch of space around each. Dip the top 1 inch of a wooden ice-pop stick in the beaten egg and lay it on one of the rounds, positioning the tip in the center of the round. Repeat with the remaining sticks and dough rounds on the baking sheets. Dollop a generous teaspoonful of the cold apple filling in the center of each round, covering the tip of each stick. Brush the edges of the rounds with the beaten egg using a pastry brush. Put the remaining dough rounds over the rounds with the filling. Press the edges together gently to seal. Use a fork to crimp the rounds closed completely, making pops. Brush the tops with the remaining beaten egg and dust each pop with a generous pinch of sugar. Using a paring knife, make 5 small slits around the centers of each pop (they'll look like apple seeds).
  • Bake, reversing the baking sheets top to bottom halfway through, until the dough is golden brown, 18 to 22 minutes. Let the pops cool on the baking sheets until cool enough to touch, about 5 minutes. Transfer to a wire rack to cool. Serve the pops warm or at room temperature.

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