Caramel Candy Apple Treats

Try these yummy candy apples this weekend. I added three recipes. Try one or try them all!* note instead of popsicle sticks try using chocolate and candy coated thick pretzel sticks.

Pistachio Chocolate Apples
1/2 cups semisweet chocolate chips
1 (1-oz) square unsweetened chocolate( coarsely chopped)
6 medium red eating apples such as (Gala, Empire, or Red Delicious)
6 flat wooden Popsicle sticks
1 bar (1.4 oz) chocolate-covered toffee candy (chopped)
3 Tbsp chopped pistachios
In heavy 1-quart saucepan over low heat or microwave-safe bowl in microwave oven, melt chocolate, stirring until smooth. Set aside. Place apples on a tray or plate. Remove stems if present and insert a stick into each through stem end. With teaspoon, spoon melted chocolate over each apple around the stick, letting excess drip down the apple. Sprinkle chocolate with toffee candy and pistachios. Refrigerate apples until chocolate is set.
Caramel Candied Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar( packed)
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp unsalted butter
3/4 tsp vanilla
Line a baking sheet with lightly oiled parchment paper. Push a popsicle stick halfway through the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 240˚. Remove from the heat and whisk in the butter and vanilla. Let cool for 8 to 10 minutes, until caramel thickens to a toffee like consistency. Dip the apples into the caramel and place on the prepared baking sheet. Cool completely.
Caramel Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp butter
3/4 tsp vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 ˚about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.

Enjoy, and don't tell your dentist, giggle.