Black Hearted Candy Apples Recipes

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.

BLACK CANDY APPLES

Steps:

• 1. Lightly spray parchment or wax paper with cooking oil spray and set aside until needed. Place the sticks securely in the apples, entering at the stems. Set aside until needed
• 2. In a sauce pot, combine sugar, water, corn syrup, black food coloring, and cinnamon extract, stir and insert a candy thermometer. Bring to a boil over high heat, then reduce heat to medium-high. Boil until the mixture reaches 300°F, about 15 minutes. Remove from heat. (see my below table link for candy stages)
• 3. Immediately and quickly dip the apples into the syrup, twisting to cover the apple. Place the candied apples onto the prepared parchment or wax paper and allow to cool. Apples can be made up to 6 hours in advance of serving!
• 4. Here is a reference table I made last month about the different candy stages, hope it will help you with or without a candy thermometer! https://www.facebook.com/photo.php?fbid=539309059475945&set=a.489397737800411.1073741880.463079327098919&type=1&theater

COLORFUL CANDIED APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

ULTIMATE OREO CARAMEL APPLES

Steps:

• Insert pop sticks into tops of apples. Place caramels and milk in a small saucepan; heat and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Dip apples in caramel mixture, coating completely. Place on a waxed paper-lined baking sheet; let stand until set, about 10 minutes., Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Dip apples in chocolate mixture, allowing excess to drip off; dip in cookies, rolling to coat. Return to baking sheet; refrigerate until set, about 15 minutes. Cut into wedges to serve.

HONEY CARAMEL APPLES

Steps:

• In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°, about 30 minutes. Remove from heat; allow to thicken 5-7 minutes, stirring occasionally., Meanwhile, insert a wooden pop stick into the core of each apple. Dip apples in caramel mixture, rolling to coat evenly. If desired, roll in honey-roasted peanuts. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.

GOURMET CARAMEL APPLES

Steps:

• Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a pop stick into the top of each; set aside., Place chocolate chips in separate microwave-safe bowls. Heat in a microwave until melted; stir until smooth. In another microwave-safe bowl, melt candy coating and shortening; stir until smooth., Combine caramels and water in another microwave-safe bowl. Heat in a microwave until melted; stir until smooth. Dip apples into caramel; turn to coat. Immediately press pretzels and Reese's pieces into sides of apples. Drizzle melted chocolate and candy coating over tops. Place on prepared pan; let stand until set.