Halloween Candy Apples with Ken Wingard
- 6 (or up to 8) Red Delicious apples
- 3 cup(s) sugar
- 1 cup(s) water
- ½ cup(s) light corn syrup
- ½ teaspoon(s) cinnamon-flavored oil
- ¼ tablespoon(s) red food coloring
- Red apples
- White chocolate
- ¼ cup very hot water
- ½ cup sugar
- ¼ cup light corn syrup
- Red food coloring
- Flavoring or extract of your choice
- 6 (or up to 8) Granny Smith apples
- 2 tablespoon(s) unsalted butter
- 1 bag(s) (28-ounce) large marshmallows
- 10 ounce(s) milk chocolate chips
- 2 cup(s) crushed graham crackers
- Candy thermometer (http://amzn.to/1dtX4UU)
Spooky Apples Recipe:
- Remove stems and skewer apples.
- In a saucepan over high heat with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
- Bring to a boil until mixture reaches 300 degrees F. Remove from heat and stir in ½ teaspoon cinnamon-flavored oil and ¼ tablespoon red food coloring.
- To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
- To make black apples: Add 1/4 tablespoon black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.) Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
Bloody Candy Apples Directions:
- Melt White Chocolate. You can do this by pouring water into a saucepan and placing a heat safe bowl on top. The water should touch the bottom of the bowl without overflowing and pouring out. Turn heat to low. Pour in white chocolate and stir until creamy and melted.
- Stab your apples with skewers. Dip in white chocolate and allow excess to drip off. Place on aluminum foil and allow to set.
- Combine sugar, hot water, and corn syrup. Mix on low until sugar is dissolved, then turn the heat to high. Use candy thermometer to measure when boiling sugar has reached 290 degrees F.
- Once the sugar has reached 290 degrees F, immediately remove from stove and add food coloring as well as flavoring. Stir until it cools a little. Once it has begun to thicken, use a flat spatula to drip melted red candy down the sides of the apple.
- Make certain to touch the sugar against the apple, right above where the chocolate starts, then let it drip down. (You want to spread the sugar across the top above the white chocolate and drip down every couple of centimeters to allow it to fall down). If the sugar hardens and becomes too difficult to work with, you can reheat on the stove by placing it on low heat until it softens.
- Wait for the sugar to completely cool and harden before you snap off the sugar strings that form when moving the spatula between the saucepan and the apples.
S'mores Candy Apples Directions:
- Remove stems and skewer apples.
- In a saucepan over low heat, melt butter. Add marshmallows and stir until melted.
- Dip apples, one at a time, then transfer to a parchment-lined baking sheet. Refrigerate until set, about 15 minutes.
- Then, in a double boiler over low heat, melt chocolate chips, stirring continuously. Dip an apple into the chocolate, stopping ⅔ of the way up. Immediately dip the lower third of the apple into a bowl of crushed graham crackers, rotating to coat evenly.
- Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.
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