Candyapple Recipes

Steps:

• In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
• Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
• Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.

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:

• 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:

• Fill a glass with ice, and pour in the peach schnapps and apple schnapps; top with cranberry juice.

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.

Steps:

• Mix sugar, corn syrup, cinnamon candies and water in large pot.
• Over medium heat, stir constantly until candies are melted (do not boil).
• Add cinnamon and food coloring.
• Boil until hard crack stage.
• Turn off heat and dip apples (washed with sticks).
• Let coating cool slightly while twirling apple. Make sure the coating touches the stick or it will slide of the apple.
• Place on greased cookie sheet.
• Pour any left over coating on a greased cookie sheet to break apart for candy latter.

Steps:

• Preheat oven to 400 degrees Prepare crust for a double crust pie.
• Set aside.
• In a large bowl combine all ingredients for filling.
• Blend well and pour into pie shell.
• Dot with butter cubes and top with remaining pie crust.
• Cut three of four steam vents on top of pie.
• Bake in a 400 degree oven for 45 minutes.
• Pie Topping Put butter, brown sugar and cream in small pot and bring to a boil, remove and add pecans.
• Then pour over pie crust and return pie to oven for 5 minutes, until bubbly.
• This pie is wonderful served with sharp cheddar cheese or French vanilla bean ice cream.

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:

• 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:

• 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:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.