Fun 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 melt the green candy melts. Repeat with white candy melts., 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 stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set.

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

Steps:

• From SpookMaster.com's Halloween Recipes
• Wash and dry apples thoroughly. Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple.
• In a small saucepan, over low heat melt the caramels with the water, stirring completely. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
• Store your caramel-covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. You can serve your caramel-covered apples on a large platter and use extra caramels as a garnish.
• Make faces on your caramel apples with candy corn, and miniature marshmallows.
• Makes 5 caramel apples.

Steps:

• Insert 1 wooden stick into each apple.
• In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
• Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
• Remove from heat; stir in vanilla.
• Dip each apple into hot caramel mixture; turn to coat.
• Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
• Set on generously buttered wax paper to cool (make certain to generously butter the paper).
• Note: if making a double recipe make two recipes in two separate pots.

Steps:

• Preheat oven to 350*.
• Combine flour, sugar, spices, soda and salt in bowl.
• Stir in applesauce, sour cream, oil, and lemon juice.
• Pour into muffin tins fitted with paper liners.
• Bake 20 minutes.
• let cool completely on rack.
• Spread caramel glaze on top of each cupcake and insert sticks.
• Garnish each rim with chopped walnuts.
• to prepare GLAZE:.
• melt caramels with mailk in small pan over low heat.stirring till smooth.
• it looks really nice to tie a red gingham bow on each stick.I used 6" lengths.

Steps:

• Prepare cake batter according to package directions; fold in apples.
• Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
• Bake at 350 degrees F.
• for 20 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a saucepan, melt the caramels and milk over low heat until smooth.
• Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
• Spread caramel over cupcakes.
• Sprinkle with pecans.
• Insert a wooden stick into the center of each cupcake.

Steps:

• Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside.
• Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.
• Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
• Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
• Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.