Halloween Candy Apples Recipes

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.

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.

Steps:

• Wash, dry and polish apples.
• Remove stem.
• Insert wooden stick in stem end.
• Remove blossoms.
• Set aside.
• Put sugar, syrup and water into saucepan.
• Heat and stir to dissolve.
• Boil without stirring until it reaches 300 degrees on candy thermometer.
• A bit of syrup dropped into cold water will separate into brittle threads.
• Remove from heat.
• Stir in cinnamon and food coloring.
• Dip apple to cover.
• Hold above saucepan to drain.
• Place on greased pan or tray stick side up.
• Quickly dip remaining apples.
• Return syrup to heat long enough to liquefy if it firms too much.
• Let stand at least 1 hour before serving.