Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Recipe for Candy apples/ Halloween treats.?

Can you give me a recipe for candy/ carmal recipes and Halloween Food

4 Answers

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  • 1 decade ago
    Best Answer

    Candy Apples

    8 wooden ice cream bar sticks

    1 c. water

    1/2 c. light corn syrup

    1/2 tsp. red food coloring

    8 sm. Red Delicious apples

    3 c. sugar

    1/4 c. red hot candies

    Insert a wooden stick part way through the stem end of apples. Grease a large cookie sheet; set aside.

    In a 2-quart saucepan, combine remaining ingredients. Over medium heat, heat mixture to boiling without stirring. Boil, without stirring, until candy thermometer reads 290 degrees, or when a little of the mixture dropped into cool water separates into thin hard threads, about 20 minutes.

    Remove saucepan from heat. Tip saucepan, swirl each apple into mixture to coat. Quickly swirl apple over saucepan to allow any drips to fall back into the pan. Place apples on a cookie sheet to cool. Cool at least 1 hour before serving. Yield: 8 candy apples.

    GHOUL-ADE" FOR HALLOWEEN

    1 pkg. Kool-Aid grape flavor unsweetened drink mix

    1 pkg. Kool-Aid orange flavor unsweetened drink mix

    2 cups sugar

    3 quarts cold water

    1 32 oz. bottle ginger ale, chilled

    Mix content of Kool Aid envelopes together with sugar a in large pitcher. Add water and mix. Just before serving, add ginger ale.

    NOT SO SPOOKY SPIDERS

    1 c. semi-sweet chocolate morsels

    3/4 c. Rice Krispies

    1/2 c. thin chow mein noodles

    Candy eyes

    1. Line baking sheet with waxed paper.

    2. In microwave, place chocolate in 2 cup microwave safe bowl. Microwave on medium (50%) for 2 minutes. Stir. If chocolate is not completely smooth, microwave an additional 20 to 30 seconds; stir.

    3. Stir in Rice Krispies.

    4. Drop by teaspoonfuls onto waxed paper, forming spider-body shapes. Stick 4 noodles into each side of "body" for spider legs. Add eyes on top of spider.

    5. Refrigerate about 15 minutes to set, or let them set at room temperature about 1 hour. Store in covered container.

    Makes 12 spiders.

    ULTIMATE NACHOS

    1 lb. ground beef

    1 packet taco seasoning (whichever brand you prefer)

    1 medium can refried beans

    1 cup shredded lettuce

    1 cup diced fresh tomatoes

    sliced ripe olives

    shredded cheese

    salsa

    sour cream

    guacamole

    white or yellow corn tortilla chips

    Crumble and brown ground beef in a large skillet. Drain ground beef and add taco seasoning according to directions. Heat according to package. Set aside. Heat refried beans in the microwave in a microwaveable dish. On a large sided cookie sheet layer tortilla chips, refried beans, ground beef, lettuce, tomatoes, sour cream, guacamole, olives, salsa, and cheese. Or you can layer all ingredients in a dish and set the chips aside for dipping. Great tasting and easy!

  • 3 years ago

    This recipe is amazing and super convenient to make. Plus it feeds numerous persons! GINGERBREAD POPCORN parts: * 15 cups popped corn * half tsp. Salt * 1 cup butter * 2 cups packed brown sugar * 1/4 cup corn syrup * 1/4 cup light molasses * 1 Tbsp. Ground ginger * 1 tsp. Cinnamon * half tsp. Baking soda coaching: Preheat oven to 250 degrees F. Location popcorn into 2 -thirteen"x9" pans. Combine together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Warmth over medium warmth except mixture comes to a boil, stirring by and large. Boil for 5 minutes. Do away with pan from warmness and mix in baking soda. Blend will foam up - this is why you desire a large pan! Pour this foamy combination over popped corn within the all set pans and mix entirely. Bake each pans at 250 degrees for one hour, stirring every 15 minutes, unless corn is glazed and crisp. Cool thoroughly, then store in hermetic containers. 30 servings

  • 1 decade ago

    Candy Apples

    INGREDIENTS:

    2 cups light brown sugar, packed

    2/3 cup water

    1 tablespoon light corn syrup

    1/2 teaspoon lemon extract

    6 to 8 apples with sticks

    PREPARATION:

    Combine brown sugar, water and corn syrup in a small, deep saucepan. Stir with a wooden spoon to blend; place over medium high heat, stirring until sugar is dissolved. Bring to a boil and continue cooking, without stirring, until the mixture is 290° on a candy thermometer.

    Remove from heat and measure in lemon extract. When the mixture stops bubbling, put the first apple in the saucepan. Place apples on a buttered pan or buttered aluminum foil to solidify. To solidify quickly, immediately submerge the coated apple into ice water, then let drain on a dampened towel and place on the buttered pan.

    Caramel Apples

    INGREDIENTS:

    5 ripe, red apples

    1 pound soft, store-bought caramels

    2 tablespoons water

    1/2 cup chopped peanuts

    5 wooden skewers

    PREPARATION:

    Begin by washing the apples and removing their stems. Stick the wooden skewers securely into the stem end of the apples.

    Boil some water in the bottom of the double boiler.

    Unwrap the caramels, and place them in the top of the double boiler with the two tablespoons of water.

    Place the pan with the candies over the boiling water. Let them heat up, and stir them gently until they are completely heated and smooth.

    Remove the caramels from the heat. Dip the apples one at a time into the melted caramel and coat them.

    Dip the tops into the chopped peanuts, and place each apple in a cupcake paper. Chill the apples in the fridge until the caramel is set.

    Cinnamon Candy Apples

    INGREDIENTS:

    8 apples

    8 wooden skewers

    2 cups granulated sugar

    1 cup light corn syrup

    1/2 cup hot water

    1/2 cup red cinnamon candies, like Red Hots

    PREPARATION:

    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.

    Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

    Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

    Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

    Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

    hope these help. enjoy.

  • 1 decade ago

    Just remember to make that you do not get apples that are coated in wax. The coating will not stick.

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