Best 4 Halloween Caramel Apples Recipes

HALLOWEEN CARAMEL APPLES

Steps:

• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. 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 Popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars. Refrigerate until set. Remove from the refrigerator 5 minutes before serving; cut into wedges.

HALLOWEEN CARAMEL APPLES

Steps:

• Wash,dry and polish apples.
• Remove stems and insert wooden sticks.
• Remove blossoms.
• Put milk, syrup and sugar into heavy saucepan.
• Heat and stir to dissolve sugar.
• Boil, stirring continually, until thermometer reaches soft ball stage- 240 degrees, or until a bit dropped into ice water forms a soft ball that will flatten easily.
• Remove from heat.
• Stir in butter and vanilla.
• Dip apples to coat, holding over saucepan to drain.
• Place saucepan over heat to thin as needed.
• Place apples stick side up, on greased pan or tray.
• Makes 8-10 caramel apples.

HALLOWEEN CARAMEL APPLE

Steps:

• Grocery store apples have a wax coating. You will want to remove the coating before starting to make the caramel apples.
• The traditional way to remove the wax coating is to dip your apples in a pot of boiling water for a short amount of time. When you remove the apples, one at a time, from the pot of water, use a rough cloth to wipe the remaining wax off of the apples. Set aside to allow your apples to cool. (Make sure that your apples are dry). Push a stick into the core of each of the apples.
• Cover each of your cookie sheets with wax paper, taping down each end. Sray the lined cookie sheets with baking spray.
• Next, unwrap your caramels and put them in a glass bowl with 2 tablespoons of water and put it in your microwave.
• Put the bowl of caramels and water in your microwave cooking on heat for 2 minutes, stir and then return to the microwave for another minute, continue repeating this process until the caramel is fully melted.
• Pick up each apple by the candy stick with a fork under the bottom of the apple dipping it into the melted caramel. If necessary use a spoon to cover the apple with the caramel.
• Place each dipped apple on the wax papper lined cookie sheet. When your apples are done place in your refrigerator to cool for about 5 minutes.
• Dip each caramel covered apple into the bowl of peanut bits and roll the sides of the apple in the apple bits. Place back on the wax paper.
• Return to the refrigerator for 15 minutes or until the candy is firm on the apples.
• Melt the purple and orange candy melts in separate bowls in the microwave, one at a time. When the orange candy is melted completely (following the previous steps) pour it into a plastic squeeze bottle and drizzle each apple and set asside to cool in the refrigerator.
• Next, melt the purple candy melts and pour it into another plastic squeeze bottle and drizzle the purple candy on each apple. Return to the refrigerator until the purple melted candy is hardened.

HALLOWEEN CARAMEL APPLE

Steps:

• You will also need: 1 quart ziptop bag (freezer-type is best).
• Wash, dry apples and remove stems. Insert sticks into apples.
• Line a cookie sheet with wax paper and coat with nonstick cooking spray (Pam). Set aside.
• Microwave caramels and 2 tablespoons water in a large microsafe bowl on high for 2-3 minutes, stirring occassionally, until caramel is melted and smooth.
• Dip one apple into melted caramel, spooning over apples to ensure the whole apple is coated well, letting excess drip off into bowl. Place on prepared baking sheet. Prepare remaining apples and then refrigerate for at least 30 minutes or until caramel is hard.
• In a saucepan or bowl stir shortening into melted chocolate.
• Preparing one apple at a time, spoon a band of chocolate half way up and around apple, covering bottom half of apple (the part of the apple opposite the stick).
• Return apple to baking sheet.
• Prepare remaining apples and refrigerate at least 2 hours or until hard.
• Melt candy melts (available in cake decorating store or in baking aisle) according to package directions. Spoon or scrape into ziplock bag. Cut a tiny corner in corner of bag.
• Pipe orange on each apple zigzagging decoratively.
• Place on cookie sheet and refrigerate at least 30 minutes or until serving.