Candy Apple Quickies Recipes

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.

CANDY APPLE QUICKIES

Steps:

• Line a large cookie sheet with waxed paper. Pour sprinkles and candy into small bowls.
• Insert stick into stem ends of each apple. Mare sure sticks are tightly secured.
• Place each color of candy melts into a separate microwave-safe, 2-cup measuring cup or bowl.
• To melt, work with one cup of candy at a time and microwave on medium for one minute. Stir and then microwave in 15- second intervals until totally melted.
• Holding apple by stick, dip it into melted candy, swirling until apple is fully coated.
• While coating is still wet, dip apple into sprinkles or sprinkle small candies all over apple.
• Place finished apple on prepared cookie sheet to set for at least 30 minutes or up to 1 day before serving.
• Repeat with remaining apples and candy.

NO-BAKE CHOCOLATE QUICKIES

Steps:

• In a saucepan add butter, sugar, cocoa and milk.
• Bring to boil, stirring constantly. After 3 minutes remove from heat.
• Stir in vanilla and oats.
• Drop by spoonful onto wax paper.
• Let sit till firm, or eat immediately!

CANDY APPLES

Steps:

• Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
• Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
• Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.