Best Marbled Dipped Apples Recipes

Caramel Apples image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

8 apples
Cooking spray
4 cups sugar
1/4 cup corn syrup
10 tablespoons unsalted butter, cut into pieces
2 cups heavy cream, at room temperature
Crushed chocolate cookies, for coating

Steps:

Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.

Cinnamon Apples image

Provided by Ree Drummond : Food Network

Categories dessert

Time 4h45m

Yield 8 servings

Number Of Ingredients 7

3/4 cup cinnamon candies, such as Red Hots
1/2 cup light brown sugar
4 large Granny Smith apples, peeled, cored and each cut into eighths
1 stick (8 tablespoons) salted butter
One 16-ounce store-bought pound cake, cut into 8 slices
Vanilla ice cream, for serving
Mint leaves, for garnish

Steps:

Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.