|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 151g||55%|
|Dietary Fiber 5g||16%|
|Total Sugars 133g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Caramel apples? More like SCAREamel apples, am I right? (Ba-dum-ching!) Bad wordplay aside, these caramel apples have a lot going for them. They're easy to whip up, but the red gel "blood" makes them totally eye catching, and perfect for a spooky Halloween party.
14 ounces caramel candy (soft caramels)
2 tablespoons water
2 cups white chocolate candy coating, or chopped white chocolate
1 tube red decorating gel
Steps to Make It
Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.
Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove the excess, then scrape the bottom against the lip of the bowl. Set it on the prepared baking sheet. Repeat with the remaining apples and caramel.
Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating.
Dip a caramel-covered apple in the white chocolate, coming almost to the top of the apple. If necessary, spoon some white chocolate over the top to ensure the apple is evenly covered. Let the excess drip back into the bowl, then place the apple back on the baking sheet. Repeat until all of the apples are dipped in white candy coating.
Refrigerate the apples until the white chocolate sets, about 30 minutes.
Pipe a ring of red decorating gel around the top of each apple, creating drips and drops and making the ring look like blood. The gel will never set, so if you want to make these in advance and store in them in plastic wrap in the refrigerator, it's best to wait to decorate them until shortly before serving. The apples can be kept for up to a week in the refrigerator.