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Candy Corn Caramel Apples

Candy Corn Caramel Apples


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Who doesn't love a candy apple on Halloween? This caramel apple uses candy corn to give it a tasty Halloween twist....

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Who doesn't love a candy apple on Halloween? This caramel apple uses candy corn to give it a tasty Halloween twist. Make these as party favors at your next Halloween party.

Ingredients

  • 9 medium red apples
  • 9 Popsicle Sticks
  • 2 1/4 Cups packed brown sugar
  • 3/4 Cups butter
  • 1 can of sweetened condensed milk
  • 3/4 Cups dark corn syrup
  • 3/4 Cups maple syrup
  • 1 1/4 Teaspoon molasses
  • 1/2 Teaspoon vanilla extract
  • 1 bag of orange, yellow, and white candy melts

Servings9

Calories Per Serving1002

Folate equivalent (total)18µg5%

Riboflavin (B2)0.7mg40.5%


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).


Recipe Summary

  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter

Insert sticks into tops of apples. Prepare an ice-water bath.

Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).



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