Not So Skinny Dipped Apples

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There is nothing like the hard crack of the candy shell or the chewy caramel combined with a tart apple. Pull up your dentist’s phone number just in case.

Candy Apples With Coconut

  • Unsalted butter, for parchment paper
  • 2 cups sugar
  • ¾ cup water
  • ½ cup light corn syrup
  • ½ teaspoon red food coloring
  • 6 medium apples
  • ½ cup coconut
  • popsicle sticks

Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, ¾ cup water, corn syrup, and food coloring. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.

Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Dip bottom in coconut and transfer to prepared baking sheet; allow to cool.

Burnt Salted Caramel Apples

  • ½ cup butter, cubed
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • dash salt
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 10 apples
  • popsicle sticks
  • ½ cup chopped peanuts

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.

Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.

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