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Candy Apples


INGREDIENTS


  • 8 wooden lollipop or ice cream sticks, or twigs
  • 8 medium apples (such as Granny Smith, Gala, or McIntosh)
  • 1 14-oz. bag caramels (we used Kraft Traditional), unwrapped
  • 2 tbsp. water
  • Chopped peanuts, for coating
  • Melted dark chocolate, for drizzling (optional)

FOR CHOCOLATE-COATED APPLES

  • 1 lb. dark or milk chocolate, chopped

FOR ROYAL ICING

  • 3 large egg whites
  • 1/2 tsp. cream of tartar
  • 1 lb. confectioners' sugar

DIRECTIONS


  1. Make the Caramel-Coated Apples: Line a large baking sheet with nonstick foil. Insert a stick or twig into the top end of each apple.
  2. In a medium saucepan, combine the caramels and water. Cook, stirring, over medium-low heat until the caramels are completely melted and smooth.
  3. Lightly tip the pan at an angle and dip an apple into the caramel mixture, rotating to cover completely. Spin the apple to help the excess caramel drip off, scrape the caramel off the bottom of the apple, then (if using), immediately press peanuts onto the top or bottom of the caramel and transfer to the prepared baking sheet. Repeat with the remaining apples, caramel and peanuts. Refrigerate until set, 10 to 15 minutes. Drizzle with melted chocolate (if using) and let set.
  4. Make the Chocolate-Coated Apples: Push wooden lollipop or ice cream sticks, or twigs, into apples. Line a large baking sheet with nonstick foil. Place dark or milk chocolate in a glass bowl and set over (but not in) a pot of simmering water. Melt, stirring occasionally, until just two-thirds of the chocolate has melted, about 10 minutes. (When melting a large amount of chocolate, WD prefers this method over microwaving because it will be less likely to scorch.) Remove from heat and stir until melted and smooth. Dip each apple into the chocolate, rotating to cover completely. Spin the apple to help the excess drip off, scrape the chocolate off the bottom, transfer to the prepared baking sheet and let set.
  5. Make the Royal Icing: Using an electric mixer (with the whisk attachment), beat egg whites and cream of tartar in a large bowl on medium-high speed until foamy, about 1 minute. Reduce speed to low and gradually add confectioners' sugar, beating until just incorporated. Increase speed to high and beat until stiff glossy peaks form, 5 to 7 minutes. Transfer to a pastry bag fitted with a fine tip.
  6. Use Royal Icing as glue to affix features to animals.
  7. To Make a Chipmunk: You will need a milk chocolate-covered apple; mini Nilla wafers for cheeks; mini marshmallows for teeth; brown M&M's (halved) for nose; candy eyeballs; butterscotch chips for ears.
  8. To Make a Fox: You will need an orange candy melt-covered apple; royal icing for "furry face"; mini brown M&m's for eyes; black candy wafer for nose; shoelace licorice for eyebrows, whiskers, and mouth; candy corn for ears.
  9. To Make an Owl: You will need a dark chocolate-covered apple; cream-side half of Oreo for eyes; brown M&M's for pupils; orange M&M's for nose; orange candy-coated sunflower seeds for ears; yellow candy-coated sunflower seeds for feet; Royal Icing for mouth; Royal icing and finely shredded coconut for wings; Oreo stand (affix yellow sunflower-seed feet).
  10. To Make Acorns: You will need milk and dark Hershey's Kisses; mini round Nutter Butter cookies (whole and/or halved); semisweet chocolate and butterscotch chips.
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