Bloody Caramel Apples

Name: Bloody Caramel Apples
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 4 apples; 14 ounces caramel candy (soft caramels); 2 tablespoons water; 2 cups white chocolate candy coating (or chopped white chocolate); 1 tube red decorating gel

Prep: 30 mins

Cook: 5 mins

Total: 35 mins

Servings: 4 servings

Yield: 4 apples

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Nutrition Facts (per serving)
926	Calories
35g	Fat
151g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	926
% Daily Value*
Total Fat 35g	45%
Saturated Fat 19g	94%
Cholesterol 25mg	8%
Sodium 321mg	14%
Total Carbohydrate 151g	55%
Dietary Fiber 5g	16%
Total Sugars 133g
Protein 10g
Vitamin C 9mg	46%
Calcium 316mg	24%
Iron 1mg	3%
Potassium 647mg	14%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

4 apples
14 ounces caramel candy (soft caramels)
2 tablespoons water
2 cups white chocolate candy coating, or chopped white chocolate
1 tube red decorating gel

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.