Halloween Caramel 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:

• 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.

Steps:

• You will also need: 1 quart ziptop bag (freezer-type is best).
• Wash, dry apples and remove stems. Insert sticks into apples.
• Line a cookie sheet with wax paper and coat with nonstick cooking spray (Pam). Set aside.
• Microwave caramels and 2 tablespoons water in a large microsafe bowl on high for 2-3 minutes, stirring occassionally, until caramel is melted and smooth.
• Dip one apple into melted caramel, spooning over apples to ensure the whole apple is coated well, letting excess drip off into bowl. Place on prepared baking sheet. Prepare remaining apples and then refrigerate for at least 30 minutes or until caramel is hard.
• In a saucepan or bowl stir shortening into melted chocolate.
• Preparing one apple at a time, spoon a band of chocolate half way up and around apple, covering bottom half of apple (the part of the apple opposite the stick).
• Return apple to baking sheet.
• Prepare remaining apples and refrigerate at least 2 hours or until hard.
• Melt candy melts (available in cake decorating store or in baking aisle) according to package directions. Spoon or scrape into ziplock bag. Cut a tiny corner in corner of bag.
• Pipe orange on each apple zigzagging decoratively.
• Place on cookie sheet and refrigerate at least 30 minutes or until serving.