Halloween Apples Recipes

JACK-O'-LANTERN CANDY APPLES

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.

HALLOWEEN CARAMEL APPLES

Steps:

• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth. , Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. Remove from the refrigerator 5 minutes before serving; cut into wedges.

HALLOWEEN TOFFEE APPLES

Steps:

• Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
• Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and bubble the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.