Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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What is REALLY GOOD recipe for candy apples?

I need a recipe for candy apples that is really easy to follow and produces really good candy apples.

3 Responses to What is REALLY GOOD recipe for candy apples?

  • Gary H. says:

    Candy Apple Recipes Whether you call them taffy apples or toffee apples, or know them as caramel apples or just plain candy apples, there’s no doubt that these tasty treats are a perennial fall favourite. Perfect to serve your guests on Halloween!

    Old-Fashioned Red Candy Apples
    8 medium sized apples
    8 wooden sticks
    3 cups white sugar
    1/2 cup light corn syrup
    1 cup water
    1/4 teaspoon cinnamon (optional)
    1/4 teaspoon red food coloring (optional)

    Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

    Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

    Remove from heat and stir in cinnamon and food coloring, if using.

    Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

    Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

    Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.
    ******************************************
    Caramel Apples
    1 cup butter
    2 cups packed brown sugar
    1 cup light corn syrup
    1 (14 ounce) can sweetened condensed milk
    2 teaspoons vanilla
    8-10 wooden sticks
    8-10 medium tart apples

    Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

    Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

    Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.
    ******************************************
    Quick Microwave Caramel Apples
    6 apples
    6 wooden sticks
    1 (14 oz) package of wrapped caramels
    2 tablespoons milk
    Wash and dry apples and remove stems. Insert a wooden stick into the end of each apple and set aside.

    Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 2 minutes, stirring once.
    Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.
    http://www.allfreecrafts.com/halloween/candy-apples.shtml
    GH***************************
    Candy Apples A layer of crunchy cinnamon hard candy coats a crisp, tart apple in this old-fashioned favorite. You can substitute chopsticks or popsicle sticks for the skewers. If the candy mixture begins to harden before you are done, warm it gently over medium heat just until it liquefies again.
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Ingredients:

    * 8 apples
    * 8 wooden skewers
    * 2 cups granulated sugar
    * 1 cup light corn syrup
    * 1/2 cup hot water
    * 1/2 cup red cinnamon candies, like Red Hots

    Preparation:

    1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

    3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

    4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

    5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

    6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.
    http://candy.about.com/od/fruitcandy/r/candy_apple.htm
    GH****************************

  • choicefresh says:
  • shan says:

    Old-Fashioned Red Candy Apples
    8 medium sized apples
    8 wooden sticks
    3 cups white sugar
    1/2 cup light corn syrup
    1 cup water
    1/4 teaspoon cinnamon (optional)
    1/4 teaspoon red food coloring (optional)

    Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

    Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

    Remove from heat and stir in cinnamon and food coloring, if using.

    Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

    Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

    Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.

Halloween Books