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Candy Apples

Idea gallery #137
Candy Apples
Ingredients and Supplies
dry fondant
red candy coating
milk chocolate candy coating
caramel
sucker sticks
marzipan leaves
toasted almond crunch or chopped nuts
parchment paper
  • alt images
Instructions
Red Apples: Scald 2 T. whipping cream with 6T. butter. Knead 1-one pound bag dry fondant with scalded liquid and add about 12 drops apple concentrated flavor. Roll into balls and push sucker sticks into the balls. Melt 1 pound red coating and stir in 15 drops cinnamon oil or concentrated flavor. Dip into coating. Place on parchment paper. Push a marzipan leaf into the candy. When set up, place on #5 white candy cup (cut sides of cups to make sides shorter). Chocolate-Covered Apples: Melt one pound Cocoa Lite. Stir in 15 drops apple concentrated flavor. Roll caramel into balls. Push sucker stick into caramel balls and dip into melted coating. Cover base of apple with Almond Crunch or any crunch, and let set up room temperature on parchment paper.
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