These recipes were in my newsletter from Taste of Home today! Thought I'd share because they look so yummy and just in time to make that special little trick or treater something tasty!!
10 medium tart apples
10 Popsicle sticks
2-1/4 cups packed brown sugar
2 cups half-and-half cream
1 cup light corn syrup
1 cup butter, cubed
1 teaspoon vanilla extract
2 tablespoons sugar
1 tablespoon ground cinnamon
2-3/4 cups white baking chips
3 tablespoons shortening
Directions
Wash and dry apples; remove stems. Insert Popsicle sticks into the bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.
In a large heavy saucepan, combine the brown sugar, cream, corn syrup and butter. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 50 minutes. Remove from the heat; stir in vanilla. Dip apples into the hot caramel to completely coat. Place on prepared pan; let stand until set.
In a small bowl, combine sugar and cinnamon; set aside. In a microwave, melt white chips and shortening; stir until smooth. Dip one caramel apple into the warm white chip mixture and immediately sprinkle with cinnamon-sugar. Place on a waxed paper-lined baking sheet. Repeat. Yield: 10 servings.
test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts: 1 caramel apple equals 874 calories, 42 g fat (25 g saturated fat), 79 mg cholesterol, 236 mg sodium, 125 g carbohydrate, 4 g fiber, 5 g protein.
Monster Carmel Apples
8-10 ServingsPrep: 40 min. Cook: 30 min. + cooling40 30 70 Ingredients
8 to 10 medium apples
8 to 10 wooden sticks
32 cream-filled chocolate sandwich cookies, coarsely chopped
1 cup butter, cubed
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla extract
8 squares (1 ounce each) white candy coating, coarsely chopped
1/2 cup orange and brown sprinkles
Directions
Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.
In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.
Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.
In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles. Yield: 8-10 servings.
Recipies are courtesy of Taste of Home!!
