Scary Hairy Caramel Apples Recipes

Steps:

• Preheat oven to 350°. In a small bowl, mix sugar and cinnamon. Place noodles in a large bowl. Drizzle with butter and sprinkle with sugar mixture; toss to coat. Spread in a parchment paper-lined 15x10-in. baking pan. Bake 12-15 minutes or until golden brown, stirring once. Cool completely in pan on a wire rack., Remove and discard stems from apples; insert pop sticks into tops. Line a baking sheet with parchment paper. For feet, arrange ten pairs of cookie halves on parchment paper., Place caramels and milk in a microwave-safe bowl. Microwave, covered, on high for 3 minutes, stirring once. Cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Immediately press chow mein noodles over top and back of apple; place apple on a pair of cookies. Decorate as desired.

Steps:

• Wash and thoroughly dry your apples. Stick a skewer into the end of each apple, making sure not to pierce your hand. (Don't ask)! Melt the caramels in a microwave safe bowl for thirty seconds at a time, until they are fully melted. Add the milk to slightly thin the caramel, stir well. Dip each apple into the caramel, using a spoon to coat it, if necessary. Let the apple set on a piece of wax paper to firm up a little bit for at least 10 or 15 minutes. Enjoy!

Steps:

• Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
• Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside.
• In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
• Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
• After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
• Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed.

Steps:

• Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.

Steps:

• In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted., Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.