Candy Baked Apples Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Steps:

• Place apples in 8- or 9-inch microwaveable pie plate; sprinkle evenly with dry gelatin mix and cinnamon. Cover tightly with plastic wrap; turn back 1 corner to vent.
• Microwave on HIGH 4 min. or until apples are tender.
• Spoon liquid from bottom of dish over apples. Sprinkle with cereal.

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan.
• Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish.
• In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.
• Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

Steps:

• Preheat oven to 350 degrees.
• Place apples on a cutting board. With a sharp knife, carefully cut the top 1/2 inch from the top of each.
• Using an apple corer or a small melon baller, scoop out the stem, core and seeds from each apple, leaving the bottom intact. Stand the apples in a 9 inch square baking dish, cut side up.
• Divide 1/4 cup each chopped Snickers and Skor/Heath bar candy bars among the apples, about 2 tablespoons of candy per apple.
• Place 1 1/2 teaspoon of butter inside each apple, on top of the candy bar pieces. Then divide the remainder 1/4 cup chopped candy bars among the apples.
• In a small bowl, whisk together the cider and sugar and pour mixture over and around the apples. Carefully place baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes. (Original recipes states 1 hour and 20 minutes, but if cooked too long the apples become mealy. Start checking around 45 minutes.) Remove from oven and let sit 5 minutes.
• Serve hot or warm, spoon the pan juices over apples and add vanilla ice cream if desired.

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F).
• In a bowl, combine all the ingredients except the apples. Set aside.
• Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn't burst when baking.
• Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
• Cool to room temperature. Serve as is or with vanilla ice cream.