Holiday Candy Apples 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.

ORANGE CANDY APPLES

Steps:

• Insert lollipop sticks one-third of the way into each apple. Line a baking sheet with parchment paper and coat the parchment with cooking spray.
• Combine the sugar, corn syrup and 1/4 cup water in a small saucepan; bring to a boil. Reduce the heat to medium and add the orange 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. Working one at a time, dip the apples into the candy, then twirl over the pan to let the excess drip off, keeping your fingers out of the way of the hot candy coating. Transfer to the prepared baking sheet and let stand until set, about 5 minutes.
• Put the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. One at a time, hold each apple over the bowl and use a fork to drizzle with chocolate, turning to coat around the base of the apple. Return to the baking sheet; let set, about 5 more minutes.

HOLIDAY CHOCOLATE CARAMEL APPPLES

Steps:

• 1. In a large double boiler melt caramel over medium heat. This will take about 45 minutes when using block caramel.
• 2. While caramel is melting, wash apples and remove labels and stem. Dry well. Place sticks into top of apple. Push down firmly but do not go through bottom of apple. Set aside. Prepare Candi-Quik by breaking into smaller pieces.
• 3. Place parchment paper on counter top, table or tray. When caramel is melted dip each apple up to stem area. Twirl to remove excess caramel. Transfer to parchment paper. Let set so caramel can harden about 30-45 minutes. While caramel is setting up, melt chocolate Candi-Quik in double boiler over medium-low heat. Be careful not to overheat or you will end up with "dull" chocolate.
• 4. Pick apples up and trim excess caramel off the bottom where it has pooled. Kitchen shears work very well for this task. Place excess caramel back into double boiler for later use. Dip each apple into chocolate, twirl to remove excess chocolate. Set on clean sheets of parchment. While chocolate is setting up, melt white Candi-Quik in double boiler.
• 5. Drizzle white chocolate onto one apple at a time and working quickly, sprinkle liberally with toffee bits. Place M&M's on wet chocolate. Sprinkle with decorative sprinkles. Repeat until all apples are completed.
• 6. Place apple in a muffin top paper or pastry cups (found at Candy/Cake decor supply) Place apple into goody bag. Secure around stick with twisty tie, then tie with ribbon. Store in refrigerator for up to five days.
• 7. Remove from refrigerator and allow to warm up a bit at room temperature before cutting into wedges.

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.