Candiedappleshake 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:

• Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
• Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
• Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
• Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.

Steps:

• Wash and thoroughly dry apples; remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

Steps:

• In a medium nonstick pan, dissolve the cinnamon candies in water over low heat. Peel, core and cut the apples in 1/2 lengthwise. Once the candy has dissolved arrange the apples, flat side down, in the pan. Cook on low to medium heat until the apples are tender; turning often, about for about 45 minutes. The apples should be the color of the candy. When ready transfer to a serving platter and let cool.
• Once apples have cooled dollop 1 teaspoon of the Cream Cheese Topping on each apple. Garnish with a small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
• Add all the ingredients to a small bowl and thoroughly combine with a hand-held mixer. Topping should be stiff. Refrigerate until ready to use.

Steps:

• In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.
• In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.

Steps:

• Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
• In a medium pot, combine the sugar, corn syrup, 1/2 cup water, vanilla bean seeds (discard the pod) or extract, cinnamon and salt. Stir the mixture over medium heat until the mixture begins to bubble at the edges, about 5 minutes - once it begins to bubble, stop stirring.
• Cook the mixture (without stirring) until it reads 300 degrees on an instant-read thermometer, about another 10 to 15 minutes. Leave the syrup mixture in the pot, and cool to 275 degrees. (The mixture will cool quickly; if it cools too much, it can be reheated until fluid.)
• Working quickly, dip 3/4 of an apple into the sugar syrup, tilting the pot as needed to coat. Hold the apple over the sugar syrup, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the sugar syrup as necessary. Cool completely before serving.

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.

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:

• Remove stems from apples, wash, and pat dry.
• Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
• Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.
• Cook until candies dissolve, stirring constantly.
• Be careful not to boil.
• Add cinnamon, vanilla, cloves, and food coloring.
• Mix thoroughly.
• Boil mixture to 300 degrees using a candy thermometer without stirring.
• While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time.
• As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.
• Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.
• Let apples reach room temperature before eating.

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.