Candied Apples Topped With Coconut Recipes

HOLIDAY CANDY APPLES

Steps:

• Insert lollipop sticks into 4 apples, one-third of the way. Line a baking sheet with parchment paper and coat with cooking spray. Stir together 1 1/4 cups sugar and 1/4 cup each corn syrup and water in a small saucepan; bring to a boil. Reduce the heat to medium and add 1/2 teaspoon red 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. Immediately dip each apple into the candy, then twirl the apple over the pan to let the excess drip off. Decorate (see instructions below).
• How to Decorate
• Spun-sugar apple: Dip the apple as directed, then hold sideways over the pan, dip a fork in the candy mixture and quickly wave it all over the apple to make thin threads. Let set.
• Candy cane apple: Roll the apple in crushed candy canes immediately after dipping. Let set.
• White chocolate apple: Let the coating set, then drizzle the apple with melted white chocolate. Sprinkle with silver nonpareils.
• Coconut apple: Roll the apple in shredded coconut immediately after dipping. Let set.

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.

CANDIED APPLES TOPPED WITH COCONUT

Steps:

• Remove stems from apples, wash, and towel dry.
• Insert a wooden skewer or popsical sticks in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
• Combine sugar, corn syrup, cinnamon candies, and water in medium to large saucepan.
• Cook until candies dissolve, stirring constantly.
• Be careful not to boil.
• Add cinnamon, vanilla, and food coloring.
• Mix thoroughly.
• Boil mixture to 300°F using a candy thermometer without stirring for the hard crack stage, or if you like a nice so HARD to cook the candy to 245 or 250, to the firm ball stage.
• As soon as mixture reaches 300° F.It will be very thick.
• Remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.
• Dip the base end of apple into coconut to coat the bottom and place coconut side down skewer pointing up, on baking sheet until mixture hardens.