Halloween Spiderweb Apples Recipes

APPLE SPIDER WEB POPS

Steps:

• Line a baking sheet with parchment or a silicon baking mat.
• Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
• Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
• Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
• Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

HALLOWEEN CANDY-COATED APPLES

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.

HALLOWEEN SPIDERWEB APPLES

Steps:

• Stick a wooden stick into each apple.
• In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready.
• While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart.
• Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired.
• Allow to cool completely before serving. These are very sticky, but tasty!

HALLOWEEN SPIDERWEB COOKIES

Steps:

• Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.
• Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.
• Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.
• Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.
• "Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.
• Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.
• Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.
• Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.
• Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)

HALLOWEEN CARAMEL APPLES

Steps:

• Wash,dry and polish apples.
• Remove stems and insert wooden sticks.
• Remove blossoms.
• Put milk, syrup and sugar into heavy saucepan.
• Heat and stir to dissolve sugar.
• Boil, stirring continually, until thermometer reaches soft ball stage- 240 degrees, or until a bit dropped into ice water forms a soft ball that will flatten easily.
• Remove from heat.
• Stir in butter and vanilla.
• Dip apples to coat, holding over saucepan to drain.
• Place saucepan over heat to thin as needed.
• Place apples stick side up, on greased pan or tray.
• Makes 8-10 caramel apples.

SPIDERWEB APPLES

Steps:

• WASH and dry apples. Remove stems, and insert wooden craft sticks into stem ends of apples. Set aside.
• COOK caramels and 1/3 cup water in a large saucepan over low to medium heat until smooth, stirring frequently. Remove from heat.
• DIP apples into hot caramel, spooning caramel mixture over apples to coat completely. Scrape excess caramel from bottom of each apple; roll coated apples in crushed pretzels, and place on greased wax paper-lined baking sheet. Refrigerate at least 15 minutes or until caramel is set.
• SPOON chocolate frosting into a small heavy-duty, zip-top plastic bag; seal bag. Submerge bag in a small saucepan of hot water until frosting is thin enough to pipe.
• SNIP a tiny hole in 1 corner of bag, using scissors. Drizzle warm chocolate in a webbed design over each apple. Repeat heating and drizzling procedure with vanilla frosting.
• CHILL apples until firm. Wrap apples in cellophane wrap, and tie with heavy string.

HALLOWEEN APPLES

Steps:

• Combine sugar, corn syrup, honey and salt in a heavy-bottom 3-quart saucepan.
• Cook over medium heat, stirring, until the mixture begins to simmer around the edges.
• Wash the sugar and syrup from the inside of the pot with a wet pastry brush or a wad of paper towel dipped in water.
• Cover and continue to cook for about 3 minutes.
• Rinse the spoon before using it again later.
• Uncover the pot and rinse the sides once more.
• Insert a candy thermometer without letting it touch the bottom of the pot.
• Cook, uncovered, without stirring until the mixture reaches 305 degrees
• Meanwhile, bring the cream to a simmer and keep it hot until needed.
• When the sugar mixture reaches 305 degrees, turn the heat off.
• Stir in the butter chunks.
• Gradually stir in the hot cream.
• Turn the heat back on under the pot and adjust it so that the mixture boils energetically.
• Continue to cook, stirring occasionally, until temperature reaches 250 degrees.
• Remove from heat. Stir in the vanilla.
• Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples.
• Cool for 10 minutes.
• Impale each apple on a stick.
• Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot.
• Set the apple on a sheet of waxed paper. Repeat to coat each apple.
• Let the dipped apples set until the caramel is cool and firm, at least 30 minutes
• Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently, until almost entirely melted.
• Remove from heat and stir until completely melted and warm.
• Dip each apple into the chocolate, allowing the excess chocolate to flow back into the bowl.
• If desired, sprinkle with sprinkles.
• Set the dipped apples on a tray lined with waxed paper.
• Refrigerate to set the chocolate, keep the apples fresh and crisp, and keep the chocolate from discoloring.