Candy Corn Caramel Apples

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).