HOW DO YOU MAKE CANDY APPLES RECIPES
BEST CANDY APPLES RECIPE - HOW TO CANDY APPLES
Does anything say fall more than a candy apple?! Make this eye-popping classic treat with this super-simple recipe.
Provided by Laura Rege
Categories gluten-free low-cost low-fat nut-free vegan vegetarian autumn dessert fruit
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 6
Steps:
- Grease a rimmed baking sheet with cooking spray. Line with parchment and grease parchment with cooking spray. Insert a wooden stick into the top of each apple, pushing about halfway through. Set aside. In a medium heavy-bottomed pot over medium-high heat, combine sugar, 3/4 cup water, corn syrup, and food coloring and bring to a boil. Insert candy thermometer and continue to boil until temperature reaches between 300° and 310°, about 15 to 20 minutes. Immediately remove from heat. Working quickly and carefully—coating will be extremely hot—coat apples in candy mixture and transfer to prepared baking sheet. Let cool completely before serving.
Nutrition Facts : Calories 440 calories
32 HEALTHY BREAKFAST BAR RECIPES YOU CAN MAKE AT HOME
I have an allergy to peanuts so I used sunbutter instead of peanut butter and they were delicious even my grandkids loved them.
Provided by Veganosity
Categories Breakfast and Brunch
Total Time 40 minutes
Yield 12
Number Of Ingredients 11
Nutrition Facts : Calories 310 calories, CarbohydrateContent 30 grams, FatContent 19 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 4.5 grams, SodiumContent 150 milligrams, SugarContent 11 grams
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- Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight). Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour. Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F. Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It’s best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don’t pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again). Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.
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