Oh Boy, these were fun!
I have written in the past about my memories of holidays. 50 year old fuzzy rose colored glasses include Halloween and those special houses that make up something special. Either trick or treating at Grandma's house, a special neighbor or those rare gems of folks that just make up special items for every kid who knocks on their door, I remember getting a candy apple or two in my day.
With the exception of Grandma's house, those rare folks 50 years ago are even more rare now. But I decided to make a quad batch of these, handed a few out to those special neighborhood kids I like and I handed them out to our children's church kids to take home after service.
They make a wonderfully dramatic presentation, are delicious (White Chocolate and sugar candy), very very easy to make and fun...
It's a great time of year to be a kid!
Bloody Candy Apples
- 6 Red Apples
- 1-1/2 Cup White Chocolate Melting Chips
- FOR THE RED CANDY BLOOD
- 1/4 Cup HOT Water
- 1/2 Cup Sugar
- 1/4 Cup White Corn Syrup
- Red Food Coloring
- 6 Drops Wilton Peppermint Food Flavoring
- Plus you will need 6 Popsicle Sticks
- First, insert the Popsicle sticks into each apple.
- Then melt the chips in a microwave safe bowl, microwave for 20 seconds, stir, repeat as needed until the chocolate is smooth.
- Dip each apple into the chocolate. You should hold the apples by the stick for several minutes until the chocolate has started to set before setting them down on a sheet of parchment paper or waxed paper.
- FOR THE CANDY BLOODY COATING.... Combine sugar, corn syrup and water in a bowl then heat until dissolved. Turn up heat and boil until it reaches 290 degrees.
- Remove from heat, add food coloring and Peppermint flavoring. Stir to mix until evenly colored.
- Carefully drip along the top of the apple so that it coats the top and begins to drip down the sides. You may need to reheat the blood as you go once it starts to harden.
- Serve room temperature (but they also make a great centerpiece display) and ENJOY