Marshmallow Web Candied Apples Recipes

MARSHMALLOW CEREAL CARAMEL APPLES RECIPE BY TASTY

Steps:

• Grease a baking sheet with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
• Carefully transfer the caramel to a heatproof liquid measuring cup or bowl. Stir in the marshmallow cream until mostly incorporated.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the marshmallow cereal and place upright on the prepared baking sheet. Repeat with the remaining apples.
• Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

MARSHMALLOW WEB APPLES

Steps:

• Wash and dry the apples and remove the stems. Insert a wooden apple skewer or paper straw into each about halfway through (pierce first with a skewer if using straws). Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
• Microwave the marshmallows in a microwave-safe bowl for 30 seconds, then stir. Continue to microwave in 10-second increments, stirring after each, until fully melted. Let cool until just slightly warm to the touch, not hot.
• Using both hands, grab the melted marshmallows with your fingertips and pull apart to create a "webbed" look. Wrap webs around each apple (see Cook's Note).

CANDIED YAMS AND APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss apple, pecans, brown sugar, and cinnamon together in a bowl. Alternate layers of coated apple and cut yams in an 11x7-inch pan. Dot with margarine and cover.
• Bake in the preheated oven until reduced and bubbly, 30 to 40 minutes. Cover with marshmallows and continue to bake until golden, 10 to 20 minutes more.

S'MORES-DIPPED APPLES

Steps:

• Line a baking sheet with waxed paper; generously coat waxed paper with cooking spray. Wash and dry apples; remove stems. Insert pop sticks into apples., In a large heavy saucepan, melt butter over medium heat. Add marshmallows; stir until melted. Dip apples, one at a time, into warm marshmallow mixture, allowing excess to drip off. Place on prepared baking sheet and refrigerate until set, about 15 minutes., Place graham cracker crumbs in a shallow dish. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips; stir until smooth. Dip bottom half of apples in chocolate; dip bottoms in cracker crumbs. Place on baking sheet. Refrigerate until set.

CARAMEL MARSHMALLOW APPLES

Steps:

• Wash apples and remove stems. Insert sticks and set aside.
• Place wax paper on a baking sheet and spray with non stick spray.
• Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
• Remove from heat and cool slightly.
• Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
• Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.

CANDIED APPLES

Steps:

• In a small saucepan set over medium heat, combine sugar, corn syrup, and 1/2 cup water. Gently stir with a fork just until sugar is dissolved. Raise heat to medium-high and bring to a boil.
• Add cinnamon candies to pot and continue boiling, washing down the sides of the saucepan with a wet pastry brush occasionally to prevent sugars from crystallizing.
• When mixture registers 302 degrees (hard crack) on a candy thermometer, remove from heat and stir in food coloring. Let stand until candy stops boiling and settles in bottom of saucepan, 1-2 minutes.
• Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Insert candy apple sticks or wooden craft sticks into stem end of apples. Carefully tilt pan and dip apples into candy, swirling to coat all sides. Allow excess candy to fall back into saucepan; transfer apples to prepared baking sheet to cool and harden.