Halloween Candy Coated Apples Recipes

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.

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

Steps:

• Insert a lollipop stick or dowel into the top of 6 apples. Microwave 3 cups white candy melts in 30-second intervals, stirring, until melted. Dip each apple into the white candy and let the excess drip off. Transfer to a parchment-lined baking sheet; let set before decorating unless otherwise directed.
• Mummy: Attach 2 candy eyeballs to a white candy-coated apple using more candy melts. Microwave 2 marshmallows until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up the marshmallow (it will stretch into a thread) and wrap it around the apple.
• Spiderweb: Microwave black candy melts until melted; transfer to a small resealable plastic bag. Snip a corner. While a white candy-coated apple is still wet, pipe a spiral onto one side with the melted black candy. Use a skewer to gently drag lines out from the center to create a web pattern. Let set.
• Cat: Snip a marshmallow in half diagonally, then trim to make 2 triangles. Press the cut sides in black sanding sugar. Attach to a white candy-coated apple using more candy melts, then attach 2 green candies for eyes. Pipe lines with black icing.
• Skeleton: Roll mini marshmallows between your thumb and index finger to make them into a bone shape. Attach the marshmallows to a white candy-coated apple in a hand formation using more candy melts.
• Werewolf: Drag a skewer across a white candy-coated apple in 3 spots to look like scratches. Fill the scratches with red gel icing.
• Ghost: Make a puddle of melted white candy melts on parchment; set a white candy-coated apple on the puddle while still wet. Let set, then pipe eyes and a mouth with black gel icing.

Steps:

• Wash, dry and polish apples.
• Remove stem.
• Insert wooden stick in stem end.
• Remove blossoms.
• Set aside.
• Put sugar, syrup and water into saucepan.
• Heat and stir to dissolve.
• Boil without stirring until it reaches 300 degrees on candy thermometer.
• A bit of syrup dropped into cold water will separate into brittle threads.
• Remove from heat.
• Stir in cinnamon and food coloring.
• Dip apple to cover.
• Hold above saucepan to drain.
• Place on greased pan or tray stick side up.
• Quickly dip remaining apples.
• Return syrup to heat long enough to liquefy if it firms too much.
• Let stand at least 1 hour before serving.