how do you make candy coated apples?

Question

please help me , yesterday i fried suger and it became brown and i poured it on my apple , it tasted like poo so please give good pro advice i love candy apples

Answer 1

you go to the super market and buy a candy apple kit and it works great

Answer 2

Get a recipe for caramel. Basically sugar cooked to 180 degrees, cool slightly and add whole cold unsalted butter and mix thoroughly and add a little bit of cream 33% blend well and while its warm dip ypur apple on a stick into the caramel. If you like the hard candy over the apple then when you cook the sugar you will need to add a bit more water to the sugar before you cook it and be very careful not to burn it. Go on the internet adnd get the recipe for it there. Go with the caramel apple easier on the teeth by a mile

Answer 3

Title: Candy Apples (Red Hard Candy)
Categories: Desserts, Halloween
Yield: 4 servings

-JUNE JAMES (GNDR31B)
10 Medium sized apples Washed & dried
2 1/2 c Sugar
1/2 c White corn syrup
1/2 c Water
1 ts Vanilla
Red food coloring

........... Directions: Insert skewers in blossom end of the
apples. Combine sugar, syrup, water, vanilla & coloring. Cook, without
stirring, to hard-crack stage or 380 D. on candy thermometer. Crystals
which form on side of the pan, should not be stirred into the candy during
cooking. Remove from the heat. Dip apples, holding by skewers, into the
syrup. Place on buttered tray or platter. Cool. Yields: 10 apples. recipe
from a home economic teacher

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Answer 4

Caramel Apples Recipe

1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 sturdy lollipop sticks or chopsticks
12 medium apples

Assorted decorations (such as chopped nuts, chopped raisins, mini M&M's and candy sprinkles)

Equipment needed - one accurate candy thermometer.

1 Combine sugar, butter, condensed milk, corn syrup, maple syrup, vanilla, molasses and salt in a thick-bottomed 2 1/2 or 3 quart saucepan. Stir with a wooden spoon on medium-low heat until all the sugar dissolves. There should be no grittiness (sugar crystals) when you test by rubbing a little of the caramel between your fingers. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that might form on the pan sides.

2 Attach a clip-on candy thermometer to the pan and cook caramel at a rolling boil until the thermometer reaches 236°F, stirring constantly and slowly with a wooden spatula. Continue to occasionally brush the sides down with a pastry brush. Carefully pour caramel into a metal bowl. Cool until the temperature lowers to 200°F, at which point you are ready to dip the apples.

3 While the caramel is cooking/cooling, prepare a large baking sheet, covering it either with buttered aluminum foil or silpat. Insert a chopstick or sturdy lollipop stick into each apple, about 2-inches, top down, into the apple core.

4 When the caramel has cooled enough for dipping, dip the apples in, one by one, by holding on to the stick, and vertically lowering the apple into the caramel, submerging all but the very top of the apple. Pull the apple up from the caramel and let the excess caramel drip off from the bottom back into the pan. Then place on the silpat or prepared foil. The caramel will pool a little at the bottom of each apple. Place into the refrigerator to chill for at least 15 minutes.

5 Once the caramel has chilled a bit, remove from the refrigerator and use your fingers to press the caramel that has dripped to the bottom of the apples, back on to the apples. Then take whatever coatings you want and press them into the apples for decoration. Return to the refrigerator to chill for at least one hour.

Answer 5

Candy Apple Pie

"This pie tastes as good as a candy apple without the mess. My family loves it! Serve with a dollop of whipped topping and a sprinkle of cinnamon."
Original recipe yield: 1 pie

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr 2 Min

SERVINGS About scaling and conversions

INGREDIENTS
1 3/4 cups unsweetened apple juice
20 cinnamon red hot candies
1/4 teaspoon red food coloring
1/2 teaspoon vanilla extract
5 Granny Smith apples
3 tablespoons cornstarch
1 (9 inch) pie crust, baked
DIRECTIONS
Peel and core the apples. Slice thinly.
Combine 1 1/2 c apple juice, candies, food coloring, vanilla, and apples in a saucepan. Bring to a boil. Simmer until apples are tender, stirring frequently. Combine remaining 1/4 cup apple juice and corn starch; stir into apple mixture, and cook until thickened. Remove from heat, and let cool.
Spread apple mixture into pie shell, and chill for several hours. Before serving, top with whipped topping and sprinkle with cinnamon if desired.

Answer 6

This is an EXCELLENT recipe that's been in my family for many generations. We make it every holiday, and I can safely say no one resists them! Yummy!

Wash and dry 4 - 6 small to medium apples.
Remove the stem from the apple.
Insert a 7x1/4 inch wooden sharpened sticks into the stem of the apple.
Heat Caramel Coating in the microwave in a medium size microwavable safe dish for 1 1/2- 2 minutes or until caramel bubbles.
Take apple by the stick and roll in melted caramel (be careful not to touch caramel it will be hot!).
Let excess caramel drip from apple
For an extra treat - roll caramel apples in chopped peanuts.
Place caramel on our Candy Apple Sheets and place in refrigerator until set. Before eating,
let apples set at room temperature to soften caramel.
Place in Caramel Apple packaging for gift giving.

Answer 7

Maybe 'lou' can go to allrecipes.com and get you a recipe - do a little work for those 2 points...

"Caramel Apples"

Wash 4 or 5 medium apples and dry thoroughly. Remove stem and blossom end of each.
In top of double boiler over hot water, heat 1 (14 oz.) pkg. caramel candies, 1/2 tsp. salt and 2 tbsp. water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce; spoon sauce over apple until it is completely coated. Insert wooden skewer in stem end; remove from sauce and place on waxed paper. Chill until caramel coating is firm.

Answer 8

get kraft caramels and melt them on really low heat and then dunk apple mmmmm, if you want the red candy ones you can pick up the mix in most stores

Answer 9

this might nicely be an consumer-friendly an scrumptious recipe: a million (14-ounce) equipment strawberry glaze a million a million/2 cups corn syrup a million (3-ounce) container cherry gelatin dessert blend a million/2 cup warm water 6 Granny Smith apples, washed and dried 6 wood candy apple sticks a million cup chopped nuts (optionally available) In a saucepan over medium-low warmth, combine glaze and corn syrup. Simmer for 20 minutes. Dilute gelatin blend in warm water and pour in saucepan with glaze. Stir and proceed to cook dinner until temperature on a candy thermometer is between one hundred eighty and two hundred tiers F. Shove wood candy sticks into backside of apples, far adequate to guard interior. Dip each and each apple in syrup and turn until thoroughly lined. in the present day roll backside a million/2 of apples in nuts (optionally available). while cool set up on parchment-lined tray. it extremely is extra classic: candy Apples (crimson problematical candy)             10    Medium sized apples Washed & dried   2 a million/2 c  Sugar     a million/2 c  White corn syrup     a million/2 c  Water       a million ts Vanilla            crimson food coloring ........... guidelines: Insert skewers in blossom end of the   apples. combine sugar, syrup, water, vanilla & coloring. cook dinner, without   stirring, to problematical-crack point or 380 D. on candy thermometer. Crystals   which type on side of the pan, should not be stirred into the candy in the time of   cooking. eliminate from the warmth. Dip apples, keeping by utilising skewers, into the   syrup. place on buttered tray or platter. Cool. This one is cinnamon style: crimson candy Apples 6 crisp apples 6 wood skewers a million/2 cups granulated sugar 2 cups easy corn syrup a million/4 teaspoon crimson food coloring 10 drops oil of cinnamon Wash and dry apples, eliminate stems. Insert skewers. combine sugar, corn syrup and food coloring in good a million/2 of double boiler. cook dinner immediately over low warmth stirring until sugar dissolves, approximately 4 minutes. disguise and cook dinner slowly approximately 8 minutes. discover, cook dinner without stirring to problematical crack point (3 hundred tiers) on candy thermometer. Stir in flavoring. place good of double boiler over boiling water in decrease area of pan. turn each and each apple in syrup to coat, twirl apple to unfold coating calmly letting extra syrup drip back into pan. Set apples on buttered waxed paper. If syrup thickens reheat over direct warmth. i'm hoping this facilitates some!

Answer 10

go to allrecipes.com!