What would Halloween be without a candy apple? Traditional, caramel or chocolate dipped, they’re all delicious. If stored properly, they will keep for up to 3 days. This recipe will candy 8 to 10 apples. I used petite organic apples because, by the time you’ve dipped them in chocolate and attached all the goodies to them, they’ve snowballed in size!
- melted dark, semi-sweet, or white chocolate (I used both the dark and the white) - 4 cups
- Chopped nuts, shredded coconut, dried fruit, crushed gluten-free pretzels, candy, gluten-free cookies, **mini-marshmallows (yes, they're gluten-free) -
- small apples - 8 - 10
- *Sticks -
Wash the apples (to clean and remove any coating) and dry thoroughly. Insert sticks at least half way through the top of the apple so that it won't fall out. Prepare a baking sheet by lining with 'sprayed or oiled' parchment paper or wax paper. Also, set out whatever plates or pie tins you'll need to hold your assorted toppings. Crush or smash the cookies, nuts, pretzels, etc.
Use a double boiler or create your own by filling a larger pan with enough water to cover the bottom and partial sides of a heat resistant container. Pour the chocolate into the heat resistant container. Make sure the water is not so high it will spill out on you when it starts bubbling. As the water heats up and begins to melt the chocolate, stir constantly. Twirl the apple in the chocolate and let any excess drip off before dipping/sprinkling on your toppings. I like to dip them the first time, sprinkling a light layer of goodies. If you want to add another layer or heavy pieces let them set and/or chill in the fridge for a bit. You'll need to reheat the chocolate - and then drizzle it with a spoon (or you can use a squirt bottle - which works really well) over the existing chocolate - like white over dark or dark over light, for contrast. If it's too thick to work with, add a tablespoon or two of milk (your choice) and stir it before drizzling. Attach the heavier pieces - like candies - by pressing them into the chocolate.
Finally, refrigerate them until they've set - at least 20 - 30 minutes. If you don't plan on serving them the same day, store your chocolate dipped apples by choosing a container/s big enough and tall enough to hold the candy apples without them touching. Put some wax paper (or other non-stick surface) to the bottom of the container. Carefully place them in the container. Seal them tightly and put in a cool, dry place.
* If you're having trouble finding the right kind of sticks, these are the ones I used. http://www.amazon.com/Perfect-Stix-Birchwood-Semi-Pointed-Diameter/dp/B009EE3WNA/ref=sr_1_1?ie=UTF8&qid=1380817829&sr=8-1&keywords=candy+apple+sticks
And yes, it does say there are 100 of them in the pack! That's just in case, you wanted to invite the WHOLE neighborhood. ;) Think of it like this, you'll have plenty of them for other projects or many more Halloweens in the years to come! And they're only $3.15, so it's a pretty good deal.
**In the U.S., the marshmallow industry is dominated by two main companies: Kraft Foods Inc. and Doumak Inc. Both companies manufacture only gluten-free marshmallows.