RECIPES
& INSTRUCTIONS FOR HOW-TO MAKE CANDY APPLES
Dipped Caramel Apples
· 6
wooden Popsicle sticks
· 6 apples, preferably Red
Delicious, stems removed
· 1
pound caramel loaf
· 4 Tbs. milk, divided
· 2 Tbs. butter or margarine,
divided
· 1 Merckens
chocolate coating (NOT real or pure chocolate!)
· Assorted colors sprinkles
or jimmies,
coarsely chopped chocolate
or toffee
crunch.
Line baking sheet with wax paper. Insert sticks into stem end of apples; set aside. In pot combine caramel with 2 Tbs. milk and 1 Tbs. butter; over low heat cook, stirring frequenIy, until melted, 3-4 minutes. Reduce heat to very-low. Dip each apple 3/4 of the way into caramel mixture, letting extra drip into pot. Place on baking sheet; refrigerate until just set, 7-9 minutes. Meanwhile, in another pot melt chocolate with remaining milk and butter. Dip cooled apples halfway into chocolate, letting excess drip into pot; press candies into chocolate if desired. Return to baking sheet; and let chocolate set up, about 10 minutes. Keep in cool place but not refrigerated until ready to serve.
Makes 6 apples. Per apple: 575 cals., 5 g. protein, 15 g. fat; 7 mg. chol.; 111 g. carbs; 328 mg. sodium; 7 g. fiber; 81 g. sugar.
Your time in the kitchen: 45 minutes;
ready to serve in 55 minutes.
More notes - from Helen/PA:
I use the 5lb
block of Nestle's caramel. Melt it in a fondue pot on dessert setting.
I always need to thin it out by using evaporated milk. It's hard to judge
how much milk. If it seems really thick, just add a little at a time til
the apple dips well. The reason I add evaporated milk....I try to save
a little money...stretch it a bit! I haven't found the need to double dip
the caramel. After I dip in caramel, I dip in micro mini marshmallows,
let it dry. Then dip in melted Merckens
coating chocolate & then in the topping of choice. (Maybe she means
Sprinkles) They turn out REALLY big by then, & you have a great gourmet
dessert!
Title:
Goblin's Candied Apples
Categories: Fruits, Halloween
Yield:
1 servings
-JUNE JAMES (GNDR31B)
8
Med.size red apples, Washed & stems removed
3
c Sugar
1/2 c Light
corn syrup
1/2 c Water
1
Drop
of oil of cinnamon
1
ts Red
food coloring
Directions: Insert skewers
in stem end of apples. Combine sugar, syrup, &
water in a heavy deep saucepan;
cook over medium heat, stirring constantly
to the boiling point. Cook,
without stirring, to soft-crack stage, 285 D.
on a candy thermometer or
until small amount separates into hard but not
brittle threads when tested
in cold water. Remove from heat; add oil of
cinnamon & coloring.
Stir only enough to mix. Hold each apple by the
skewer; twirl quickly in
the syrup, tilting pan to cover apple well. Remove
from syrup; let excess syrup
drip off. Twirl to spread syrup smoothly over
the apple; place on a lightly
buttered baking sheet. Cool. Store in a cool
place. Yields 8 apples...
Note: The above recipe is from a cookbook done by
home economic teachers. From
a different home economic teacher who also
gave a candy apple recipe,
she mentioned to not stir any crystals that form
on the side of the pan into
the candy during cooking.
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Title:
Candy Apples (Red Hard Candy)
Categories: Desserts, Halloween
Yield:
4 servings
-JUNE JAMES (GNDR31B)
10
Medium sized apples Washed & dried
2 1/2 c Sugar
1/2 c White
corn syrup
1/2 c Water
1
ts Vanilla
Red
food coloring
........... Directions: Insert skewers
in blossom end of the
apples. Combine sugar, syrup,
water, vanilla & coloring. Cook, without
stirring, to hard-crack stage
or 380 D. on candy thermometer. Crystals
which form on side of the
pan, should not be stirred into the candy during
cooking. Remove from the
heat. Dip apples, holding by skewers, into the
syrup. Place on buttered
tray or platter. Cool. Yields: 10 apples. recipe
from a home economic teacher
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Candy Apples (Red Hard Candy) #2
Categories: Desserts, Halloween
Yield:
4 servings
-THORA XIFARAS (SRHJ03D)
12
To 15 ripe red apples
Sticks
3
c Sugar
3/4 c Light
corn syrup
1
c Water
red food coloring few drops
of cloves OR pepermint flavoring Put all
ingred. (except apples) into
heavy saucepan. Cook & stir until sugar is
dissolved. Cook at
a rolling boil until 290 D. (hard crack stage). Dip &
turn apples one at a time
until fully coated. Place on cookie sheet greased
with margarine. Cool. Enjoy!
Thora in Massachusetts
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate-Colated Apples
Categories: Desserts
Yield:
12 servings
-LISA EDWARDS (JFTH53B)
10-12 Wooden Sticks
10-12 Med.Apples/Stems removed
1 2/3 c (10 oz pk)
Peanut
Butter Chips
1/2 c Oil
2/3 c Cocoa
Powder
2/3 c Powdered
Sugar
1
c Peanut
Butter Chips
(Chopped in food processor
or nut chopper, NOT blender) Insert wooden stick
into stem end of each washed
& thoroughly dried apple. Cover tray or cookie
sheet W/ waxed paper.
In medium microwave-safe bowl,
place 1-2/3 c peanut butter chips in oil;
stir. Microwave on
high (100 %) for 1 min; stir. If necessary, microwave
an additional 15 seconds
at a time, stiring after each heating, just until
chips are melted when stirred.
In small bowl, stir together
cocoa powder & powdered sugar; gradually add
to chip mixture, stirring
until smooth. Microwave on high 1 min or until
very warm. Dip apples in
warm mixture; twirl to remove excess coating.
Place coated apples on waxed
paper 2 to 3 min; sprinkle lower half of each
apple W/ chipped chips.
Place on prepared tray; cool.
Refrigerate if desired. Source: Detroit News
10/27/92
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Taffy Apples
Categories: Desserts
Yield:
2 servings
-ILENE MCHONE (RXBH95B)
1
cn Sweetened condensed milk
1/2 c Light
corn syrup
1
c Sugar
1
ts Vanilla
Jonathan apples
Insert wooden sticks into apples.
Mix together milk, syrup,
& sugar. Bring to boil, stirring constantly.
Boil about 10 min..
Add vanilla. Have apples cold. Dip to coat. Twist
apples while turning in pan.
Cool on buttered plate.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mojhy Apples
Categories: Candies, Fruits,
German
Yield:
6 servings
6
x Red apples
6
x Wooden
sharpened sticks
1
c Dark Corn Syrup
1
c Sugar
1/2 c Water
1
ds Vanilla
extract (just a dash)
Wash and dry apples.
Remove stems and replace with stick stuck halfway
into apple.
Combine corn syrup,
sugar, and water in deep saucepan. Stir and cook over
medium heat until thoroughly
disolved and mixture boils. Then cook, without
stirring. to soft crack stage
(a small amt of the mixture separates into
threads which are hard but
not brittle when dropped in cold water; or candy
thermometer registers 280
deg F.) Remove from heat; add extract and stir
only enough to mix. Place
pan over boiling water to keep syrup from
thickening.
Then, dip apples and
wind in a circular motion until thoroughly covered
with syrup.
Place on buttered pan
with sticks upright and cool.
Makes 6 Mojhy Apples.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Candy Apples
Categories: Haloween, Desserts
Yield:
1 servings
2 1/2 c Sugar
1/2 c Water
1
ts Vanilla
extract
1
ts Red
food coloring
1/2 c White
corn syrup
10
Medium apples
10 Wooden
skewers
Candy
thermometer
Wash & dry apples. Insert
skewers in the blossom end. ( not stem end )
Combine remaining ingredients
in lg deep pan. During cooking crystals will
form on pan but should not
be stirred into candy. Continue cooking without
stirring to the hard crack
stage. ( 280) d.. Remove from heat. Hold apples
by skewers & dip into
syrup. Put on buttered platter to cool.
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---------- Recipe via Meal-Master
(tm) v8.06
Title:
Cinnamon Flavored Candied Apples
Categories: Candies
Yield:
12 servings
12
Red apples
1
c White corn syrup
1
c Sugar
4
To 6 drops cinnamon
oil
Red
food coloring, enough to make a nice red
Stick skewers into clean red
apples. Combine in heavy saucepan, sugar,
syrup and cinnamon oil and
cook over low heat. Stir until dissolved. Turn
to medium heat and do not
stir. Cook to 248 degrees on a candy thermometer.
Stir in coloring. Place
pan over boiling water while twirling one apple at
at time in mixture. Twirl
once and then set it up and twirl apple again.
Place on buttered pan or
foil and store in refrigerator.
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Back
to Candy Apples
Candy Apples with hard candy coating
An old-fashioned treat.
Ingredients:
12 medium apples
12 wooden
craft sticks
3 cups sugar
1 1/2 cups light corn syrup
3/4 cup water
15 drops red
food coloring
1 dram (1 teaspoon), LorAnn Cinnamon Oil (if
you like a hotter
cinnamon flavor, add up to 1/2 teaspoon more flavoring)
Directions
1. Butter a cookie
sheet and line it with parchment paper. butter the
parchment and set the sheet aside.
2. Wash and thoroughly dry the apples. Remove stems and turn the
apples upside down. Insert a craft stick into base of each apple,
pushing 2/3 of the way through.
3. Combine sugar, corn syrup, and water in a heavy medium
saucepan. Stir over low heat until the sugar is completely dissolved
and the syrup comes to a boil. "Wash" down the sides of the pan with
a wet pastry brush to remove any sugar crystals that may have formed.
4. Clip a candy
thermometer to the inside of the pan, making certain
that it does not touch the bottom and cook the syrup, without stirring,
until it reaches 300 degrees F. (some recipes call for cooking to 310
degrees, which is a little beyond the hard crack stage, but your candy
will have a slight caramel taste to it.) Remove pan from heat and stir
in the food coloring. Let the syrup sit until it stops bubbling and add
the cinnamon oil.
5. Tilt the pan to create a deep pool of sugar syrup. Dip one apple
into the syrup, turning to cover it completely. Allow any excess syrup
to drip back into the pan, then place the apple on the prepared
cookie sheet. Repeat with remaining apples. Allow the coated apples
to cool completely, at room temperature, about 1 hour. Peel off of
parchment and serve.
The cooled apples can be also kept loosely wrapped in wax paper at
room temperature for up to 2 days.
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