ATOMIC CANDY APPLES
Surprisingly spicy cinnamon candy apples - the perfect Halloween prank.All my life I've loved Halloween and when I was a kid, nothing, and I mean nothing, was better than trick-or-treating. I'll never forget the night while trying to peer through the eyeholes in my skeleton mask, I fished out what appeared to be a red jawbreaker. Feeling adventurous, I popped it in and commenced sucking. At first, it was all cinnamon-y goodness, but then, suddenly, the bottom dropped out and there was a horrible, flesh-searing pain, as though someone were putting a cigarette out on my tongue. And yet...and yet...I kinda liked it. That was my first Atomic Fireball. I've attempted to replicate that experience in what appear to be harmless candy apples. You just can't make these candy apples without cinnamon oil, which is conveniently available at many a megamart, as well as the internet. Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in Season 14 of Good Eats.
Provided by Sarah Chanin
Categories Sweets
Time 40m
Number Of Ingredients 7
Steps:
- Put 3 inches of water in a 3 1/2-quart saucepan and bring to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half-sheet pan lined with parchment paper or a silicone baking mat and set aside.
- Combine the sugar, corn syrup, and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and continue cooking the syrup until it reaches 300ºF on a digital instant-read thermometer, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. Add the cayenne, cinnamon oil, and food coloring, stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
- Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half-sheet pan. Wrap individually in waxed paper and plastic wrap, or store for 2 to 3 days in an airtight container.
LEFTOVER HALLOWEEN CANDY APPLE CRISP
Turn your leftover Halloween candy into a decadent apple crisp made with ground cinnamon and fresh golden delicious apples.
Provided by Sarah Caron
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- In medium bowl, toss apples, granulated sugar, cinnamon, cloves and salt until well combined. Pour into ungreased deep oval baking dish; spread into even layer.
- In small bowl, stir together flour, brown sugar and butter until crumbly. Sprinkle over apple mixture. Top with chopped candy.
- Bake 45 minutes or until bubbly around edges and top is golden brown. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
CINNAMON CANDIED APPLES
For years, we enjoyed candied apples at Christmas when my great-grandmother made them. When she passed away, no one could find the recipe. I eventually came across this stovetop version and have continued her tradition. -Angie Marquart, Mt. Gilead, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.
Nutrition Facts :
HALLOWEEN CANDY-COATED APPLES
Provided by Food Network Kitchen
Time 1h
Yield 6 apples
Number Of Ingredients 0
Steps:
- Insert a lollipop stick or dowel into the top of 6 apples. Microwave 3 cups white candy melts in 30-second intervals, stirring, until melted. Dip each apple into the white candy and let the excess drip off. Transfer to a parchment-lined baking sheet; let set before decorating unless otherwise directed.
- Mummy: Attach 2 candy eyeballs to a white candy-coated apple using more candy melts. Microwave 2 marshmallows until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up the marshmallow (it will stretch into a thread) and wrap it around the apple.
- Spiderweb: Microwave black candy melts until melted; transfer to a small resealable plastic bag. Snip a corner. While a white candy-coated apple is still wet, pipe a spiral onto one side with the melted black candy. Use a skewer to gently drag lines out from the center to create a web pattern. Let set.
- Cat: Snip a marshmallow in half diagonally, then trim to make 2 triangles. Press the cut sides in black sanding sugar. Attach to a white candy-coated apple using more candy melts, then attach 2 green candies for eyes. Pipe lines with black icing.
- Skeleton: Roll mini marshmallows between your thumb and index finger to make them into a bone shape. Attach the marshmallows to a white candy-coated apple in a hand formation using more candy melts.
- Werewolf: Drag a skewer across a white candy-coated apple in 3 spots to look like scratches. Fill the scratches with red gel icing.
- Ghost: Make a puddle of melted white candy melts on parchment; set a white candy-coated apple on the puddle while still wet. Let set, then pipe eyes and a mouth with black gel icing.
CANDY APPLES RECIPE
Candy Apples are also easy to make at home in your own kitchen! These Homemade Cinnamon Candy Apples are tart apples with a crunchy cinnamon coating.
Provided by Elizabeth LaBau
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.
- Wash and dry apples carefully. Make sure that no water remains on the apples.
- Remove stems and firmly stick skewers in stem ends.
- Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.
- Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer .
- Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
- Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.
- Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.
- Remove pan from heat and stir mixture so that it is smooth and even.
- Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating apple to cover it completely with a smooth, even layer of red candy.
- Pull apple out of pan and twirl it to remove any excess. Set it stick-side up on prepared baking sheet.
- Repeat with remaining apples.
- Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.
Nutrition Facts : Calories 485 kcal, Carbohydrate 126 g, Cholesterol 0 mg, Fiber 5 g, Protein 1 g, SaturatedFat 1 g, Sodium 32 mg, Sugar 116 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
HALLOWEEN CANDY APPLES
Make and share this Halloween Candy Apples recipe from Food.com.
Provided by Chef Dee
Categories Candy
Time 1h34m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash, dry and polish apples.
- Remove stem.
- Insert wooden stick in stem end.
- Remove blossoms.
- Set aside.
- Put sugar, syrup and water into saucepan.
- Heat and stir to dissolve.
- Boil without stirring until it reaches 300 degrees on candy thermometer.
- A bit of syrup dropped into cold water will separate into brittle threads.
- Remove from heat.
- Stir in cinnamon and food coloring.
- Dip apple to cover.
- Hold above saucepan to drain.
- Place on greased pan or tray stick side up.
- Quickly dip remaining apples.
- Return syrup to heat long enough to liquefy if it firms too much.
- Let stand at least 1 hour before serving.
Nutrition Facts : Calories 445.4, Fat 0.3, SaturatedFat 0.1, Sodium 16.7, Carbohydrate 116.5, Fiber 4.4, Sugar 99.5, Protein 0.5
CANDY CINNAMON APPLES
This is a very pretty twist on the traditional cinnamon apples. Thanks to my aunt for this recipe This recipe is best with Cinnamon Imperials not Red Hots as Red Hots will not completely dissolve.
Provided by Mamalovesakm
Categories Dessert
Time 1h10m
Yield 6 apples, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Core apples, peel halfway down.
- Place apples in pyrex baking dish.
- Mix sugar, cinnamon candies, food coloring, and water in saucepan.
- Heat until sugar and cadies are dissolved.
- Pour sugar mixture over apples.
- Bake approximately 1 hour basting every 10-15 minutes.
Nutrition Facts : Calories 200.8, Fat 0.2, Sodium 2.2, Carbohydrate 52.4, Fiber 3.3, Sugar 47.6, Protein 0.4
HALLOWEEN CINNAMON CANDY APPLES
Make and share this Halloween Cinnamon Candy Apples recipe from Food.com.
Provided by Olha7397
Categories Candy
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash apples; remove stems. Stick 1 skewer in each apple. Combine sugar, corn syrup, water and coloring in saucepan; cook, stirring, until mixture comes to a boil. Cook over medium heat to hard crack stage. Add oil of cinnamon; remove from heat. Dip each apple into syrup, tilting saucepan to coat easier; let excess syrup drip back into saucepan. Place apples on buttered cookie sheet or rack to cool. Make lollipops with remaining syrup.
- Home Economics Teachers New Holiday Cookbook.
Nutrition Facts : Calories 345.7, Fat 0.3, Sodium 19.6, Carbohydrate 90.9, Fiber 3.3, Sugar 71.9, Protein 0.4
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