MEXICAN CANDY APPLES RECIPES

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CHAMOY TAJÍN CARAMEL APPLES RECIPE BY TASTY



Chamoy Tajín Caramel Apples Recipe by Tasty image

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in tajin for a spicy fun twist!

Provided by Nichi Hoskins

Total Time 1 hours

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 apples

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 cup water
2 cups sugar
2 cups heavy cream, warmed
½ teaspoon kosher salt
2 tablespoons chamoy
8 small green apples, washed, dried, and stems removed, room temperature
1 cup tajin seasoning
8 popsicle sticks
instant read thermometer

Steps:

  • Grease a baking sheet with nonstick spray.
  • Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn’t crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
  • Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
  • Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10–12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
  • Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
  • Stick a popsicle stick though the top of each apple, about ? of the way through.
  • Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20–30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
  • Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2–3 days.
  • Enjoy!

Nutrition Facts : Calories 537 calories, CarbohydrateContent 83 grams, FatContent 28 grams, FiberContent 10 grams, ProteinContent 4 grams, SugarContent 66 grams

CANDIED APPLES II | ALLRECIPES



Candied Apples II | Allrecipes image

Apples with a hard candy coating, like you can get at fairs.

Provided by JONAR

Categories     Desserts    Fruit Desserts    Apple Dessert Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 15 candied apples

Number Of Ingredients 5

15 apples
2 cups white sugar
1 cup light corn syrup
1?½ cups water
8 drops red food coloring

Steps:

  • Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
  • In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
  • Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

Nutrition Facts : Calories 236.8 calories, CarbohydrateContent 62.5 g, FatContent 0.2 g, FiberContent 3.3 g, ProteinContent 0.4 g, SodiumContent 15 mg, SugarContent 46.8 g

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