Candy apples might be the quintessential Halloween treat that no one actually ever eats. And with good reason, they are pretty messy to make and eat. This year I whipped up two new twists on the classic treat for Austin Woman Magazine that can be prepped ahead of time and are perfect for any Hallow’s Eve party! They are also quick and easy enough you can make these today for your ghoulish gathering tonight!
These recipes first appears in the October 2016 issue of Austin Woman
Galaxy Candy Apple Pops– A far out treat for all the ghost and ghouls this Halloween!
3 large apples (pick your favorite! Red Delicious work well but any kind will do)
1 cup Blue Raspberry Jolly Ranchers
Edible glitter; shimmer and stars
12 five inch long lollipop sticks
Mini cookie cutter
- Slice rounded edge off of apple, then slice one inch thick slice from edge avoiding core. Repeat for other side and other apples.
- Use mini cookie cutter to cut out shapes into apple slices.
- Insert lollipop sticks into apple cut outs.
- Heat oven to 350 degrees.
- Place unwrapped Jolly Ranchers into a small baking dish. Melt for about 5 minutes or until candies are melted and pliable.
- Dip apple pops into melted candy and set on parchment paper to harden.
- Before the candies are completely cooled, dust with edible shimmer glitter and stars.
16 nine inch long lollipop sticks
1 bottle magic shell chocolate
1 bottle magic shell caramel
- Slice edges off of apples and slice apples into ½ inch slices.
- Insert lollipop sticks into apples.
- Freeze apple slices for 15 minutes or up to overnight.
- Drizzle frozen apples with chocolate and caramel magic shell.
- Store completed apples in freezer overnight or serve immediately.
Equal parts candy corn and honey roasted peanuts
Recommended serving size is half a cup of each
Mix together and put into a glass container or mini mason jar. Perfect for a sweet treat or easy gift!