JACK-O'-LANTERN CANDY APPLES
Surprise your family with this Halloween dessert! Enjoy these candy apples decorated as Jack o' Lanterns using Betty Crocker® icing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Line cookie sheet with cooking parchment paper. Wash and dry apples; remove stem and blossom ends. Insert stick into stem end of each apple.
- In 3-quart heavy saucepan, mix granulated sugar, water, corn syrup and food color. Heat to boiling over medium-high heat. Boil uncovered 15 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Let stand until bubbling stops.
- Dip each apple into hot sugar mixture, turning to coat and letting excess drip off. Place on cookie sheet. Let stand until set.
- On surface lightly sprinkled with powdered sugar, roll fondant to 1/8-inch thickness. Using paring knife, cut out eyes, nose and mouth for each jack- o'-lantern. Attach leaf tip to icing tube; pipe leaves on each apple. Remove leaf tip from icing tube; attach small round tip. Pipe vines. Use icing to attach eyes, nose and mouth to each apple, pressing gently. Let stand until set.
Nutrition Facts : Calories 354, Carbohydrate 90 g, Fiber 4 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 31 mg
THE BEST CARAMEL APPLES
When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).
Provided by onlyxception
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 141.5 g, Cholesterol 77.7 mg, Fat 27.6 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 17.3 g, Sodium 268.7 mg, Sugar 113.2 g
CARAMEL APPLE JACK O'LANTERNS
A dash of pumpkin spice and a few sweet accessories transform the quintessential Halloween treat into a grinning jack o'lantern.
Provided by Amanda Gryphon
Categories Dessert
Time 2h45m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Wash and dry apples thoroughly and remove stems. Insert a candy stick into the top of each apple and set aside.
- In a liquid measuring cup, combine heavy cream, vanilla extract, pumpkin spice and orange gel food coloring. Stir until color is evenly blended and set aside.
- Fill a large, heatproof bowl halfway with ice and water and set aside.
- Add sugar and corn syrup to a tall saucepan and stir with rubber spatula just to mix. Remove spatula and begin to melt sugar and corn syrup over medium heat. Once fully melted, add in heavy cream mixture and stir until incorporated.
- Clip candy thermometer to side of saucepan and slowly bring to a boil over medium heat, but do not stir during this process. Once caramel reaches 242-244°F, remove saucepan from heat and place directly in ice water for a couple seconds to halt cooking process. Remove from ice water and stir in butter until incorporated.
- Pour caramel into a tall, heatproof liquid measuring cup and immediately begin dipping apples until completely coated. Allow excess caramel to drip off for a few seconds, then transfer to parchment paper. Once all apples are dipped, chill them in refrigerator for at least 2 hours before decorating, or up to 2 days.
- Before serving, roll out a small amount of black fondant and carve jack o'lantern faces from it. Arrange faces directly on the caramel apples and twirl pieces of green sour candy belts around candy sticks and down the sides of the apples to resemble pumpkin vines.
- Prep tip: Make sure apples are at room temperature before dipping so that the caramel adheres well to the skin.
- Note: If caramel cools too quickly before all of the apples are dipped, reheat in the microwave for a few seconds until warm and pourable.
Nutrition Facts : Calories 689, Fat 27.1, SaturatedFat 16.9, Cholesterol 89.6, Sodium 22.5, Carbohydrate 117.5, Fiber 3.6, Sugar 87.8, Protein 1.5
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