Red Candy Apples

Since most of the children in our neighborhood have grown too old to trick-or-treat we haven't handed any candy out for the past 4 or 5 years, but the Hubs always reminds me to buy a bag of his favorite peanut butter cups, "just in case".  So while I was out getting said peanut butter cups, he called to tell me 3 trick-or-treaters had just knocked on our door.  Not knowing where I stash the emergency treats, he explained the situation to the parents and told them the only thing he had to offer were homemade candy apples.  They happily accepted - crisis averted.

Anyway, this recipe tastes exactly like the candy apples I ate at street fairs when I was a child.  They're pretty easy to make, but you definitely need a candy thermometer to ensure the sugar reaches the proper temperature.  Items that are helpful, but not completely necessary are:  a silicone silpat liner or parchment, and a copper sugar pot (or similarly sized heavy-bottom sauce pan).

Items used to make this recipe:

(affiliate links)

• copper sugar pot https://amzn.to/3UjxTLF

• cinnamon imperial candies (red hots) https://amzn.to/3U1lufT

• candy thermometer https://amzn.to/3T1rgfW

• silicone mat https://amzn.to/3DWjhMS

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Red Candy Apples

Printable Recipe

makes 8-10 apples

Ingredients

• 8-10 apples, washed and stems removed

• 8-10 popsicle sticks

• 1/2 cup red hot candies (cinnamon imperials)

• 1/2 cup light corn syrup

• 1/2 cup water

• 2 cups granulated sugar

• 15 drops red gel paste food coloring

Directions

1. Prepare apples by washing, drying, and removing their stems.

2. Push popsicle sticks about an inch into the stem end of the apples.

3. Over medium-high heat, combine red hots, corn syrup, water, sugar, and food coloring in copper sugar pot (or similar heavy-bottom sauce pan); cook, stirring occasionally, until the sugar and red hots dissolve.

4. Stop stirring, place candy thermometer in the pan, and continue to cook until the temperature reaches 302F (150C).

5. Turn off heat and remove candy thermometer from the pan; allow syrup to stop bubbling, about 2 minutes.

6. Tilt the pan so the hot syrup pools to one side and carefully dip the apples, one at a time, turning to coat completely.

7. Allow excess sugar syrup to drip back into the pan before placing the coated apples on a Silpat liner or parchment paper to harden (about 5 minutes).

8. Cool completely before serving.

Note

• Best eaten within 24 hours.

recipe adapted from Martha Stewart

(affiliate links)

Pumpkin Tart with Spider Web Topping

Before we talk Tart, I'd like to thank Kathia from Pink Little Cake for asking me to participate in her 28 Days of Sweet Halloween Ideas - I'm thrilled to be included among the ranks of some truly amazing and incredibly talented guest bloggers!!  Kathia has a wonderful blog full of amazing cake creations - I highly recommend you check it out!

This Pumpkin Tart is super simple to make - even for beginners.  The original recipe did not include the spider web design on top, but I thought it would be a nice touch for this celebration.  The web design is fun to do, so let your hair down and go for it!

Enjoy!!!

items used to make this recipe:

(affiliate links)

• tart pan with removable bottom https://amzn.to/3pkvRff

• 100% pure pumpkin, canned https://amzn.to/2Nvp2cF

• sweetened condensed milk https://amzn.to/2YgiNeW

• Hershey’s chocolate syrup https://amzn.to/2YjWzIV

• gingersnaps cookies https://amzn.to/3odc7c1

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Pumpkin Tart with Spider Web Topping

serves 8-10

Printable Recipe

Ingredients

Crust:

• 1 1/2 cups ginger snap cookie crumbs

• 4 tablespoons butter, melted

Filling:

• 15 ounces canned 100% pure pumpkin (or equal amount of fresh cooked, pureed pumpkin)

• 3/4 cup sweetened condensed milk

• 2 egg yolks

Topping:

• 1 cup sour cream

• 1/4 cup white granulated sugar

• chocolate syrup (like Hershey's)

Directions

1. Preheat oven to 350F, and have a 10-inch tart pan with removable bottom placed on a sheet pan or cookie sheet.

2. Combine the ginger snap cookie crumbs and melted butter together until the mixture resembles wet sand and press into a 10-inch tart pan with removable bottom.

3. Bake at 350F oven for 10 minutes; cool.

4. In a medium bowl, combine the filling ingredients together and pour into cooled crust, using an offset spatula to spread into an even layer.

5. Bake at 350F for 30 minutes; remove from oven and cool completely.

6. While the tart is cooling, whisk together the sour cream and sugar

To make the filling:  

Combine the filling ingredients together in a medium bowl; whisk to combine completely and pour into cooled crust.  Use an offset spatula to spread the filling into an even layer.  Bake at 350F for 30 minutes.  Remove from oven and cool for an hour.  Pour sour cream/sugar mixture on top of pumpkin layer; spread evenly.  Draw several concentric circles of chocolate syrup on top of the sour cream topping, ending with a dot of syrup in the center of the tart.  Make the spider web design by pulling a toothpick from the center dot of chocolate syrup out towards the crust; repeating until the web is complete. Chill until serving.  To serve, remove the sides of the tart pan and place tart on cake plate.  For professional looking slices, clean the knife between each cut.

Notes

• To make your own pumpkin puree, cut a small sugar pumpkin in half, scoop out the seeds, place cut side down on a sheet pan and roast in a 350F oven for about an hour, or until the flesh is buttery soft.  Cool, scoop out flesh and puree in a food mill or food processor. 

• Make the topping by whisking the sour cream and sugar together; set aside until needed.