"Wormy" Apples
Sink your teeth in.....to this chewy, gooey, delightful caramel apple
Supplies:
2 tubs Make’n Mold caramel (6800) ChocoMaker Apple Dipper (9820)6 Granny Smith apples6 Make'n Mold cookie sticks (5008)Waxed paper-lined cookie sheetNon-stick cooking spray4-5 gummi worms¼ pound Make'n Mold milk chocolate flavored candy wafers (6130)ChocoMaker candy melter (9800)Half package of chocolate sandwich cookies
Melt caramel according to package instructions. Transfer to Apple Dipper and place on the highest heat setting. Wash apples in warm, soapy water and dry thoroughly. Insert cookie sticks into the core of each apple, pushing through to the bottom of each apple as far as possible. Once caramel has reached 170°F, dip apples into melted caramel. Place on waxed paper-lined cookie sheet sprayed with non-stick cooking spray.
Press gummi worms into the caramel on each apple. Melt candy wafers in the candy melter according to package instructions.
Dip the caramel apples with worms into the melted wafers. Sprinkle with crushed chocolate sandwich cookies. Chill 10-15 minutes.
Cherry Almond Apples
2 tubs Make’n Mold caramel (6800) ChocoMaker Apple Dipper (9820)6 Granny Smith apples6 Make'n Mold cookie sticks (5008)½ cup thinly sliced almondsWaxed paper-lined cookie sheetNon-stick cooking spray¼ pound Make'n Mold dark chocolate flavored candy wafers (6135)¼ cup dried cherries
Melt caramel according to package instructions. Transfer to Apple Dipper and place on the highest heat setting. Wash apples in warm, soapy water and dry thoroughly. Insert cookie sticks into the core of each apple, pushing through to the bottom of each apple as far as possible. Once caramel has reached 170°F, dip apples into melted caramel.
Roll caramel apples in thinly sliced almonds. Place on waxed paper-lined cookie sheet sprayed with non-stick cooking spray.
Melt candy wafers according to package instructions. Drizzle the melted candy over the apple using a fork. (If desired, use a Make'n Mold® miniature squeeze bottle along with a Make'n Mold® Writer Cap for easy candy drizzling.)
Press dried cherries into the melted candy wafers coating the caramel apple. Chill 10-15 minutes.
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Caramel Candied Pretzels
Melt Make'n Mold caramel according to package instructions. Dip pretzels into hot caramel.
Place dipped pretzels on a waxed paper-lined cookie sheet sprayed with nonstick coating.
Melt Make'n Mold vanilla candy wafers according to package instructions.
Drizzle the melted candy over the pretzels using a fork. (If desired, use a Make'n Mold miniature squeeze bottle along with a Make'n Mold Writer Cap for easy candy drizzling.) Chill 10-15 minutes.
Bushel of Candy ApplesSupplies:
To Melt red candy wafers in squeeze bottle according to instructions. Melt green and milk chocolate flavored candy wafers in separate microwaveable trays, according to instructions.
Use the brush from the painter’s palette to paint green leaves and milk chocolate stems in each mold cavity. Chill 1-2 minutes between colors. Squeeze melted red wafers into the mold cavities. Tap mold on flat surface to remove air bubbles.
Place lollipop sticks in stick channel of mold, with at least 1" of the stick inserted into the melted wafers. Rotate stick to completely cover the end with melted wafers. Chill 10-15 minutes.
Once pieces are finished and have reached room temperature, place a lollipop in each treat bag. Wrap 2" ribbon around bushel basket. Glue to basket. Cut off excess ribbon and use to tie a bow around the basket’s handle. Place styrofoam piece in basket. Add shredded paper. Insert lollipops into styrofoam, arranging as desired.
Fall Cookie TreeSupplies
To make tree base, melt dark chocolate candy wafers according to package instructions. Fill 6" cake pan with melted wafers. Chill 1 hour. Turn pan over and tap on flat surface to remove candy piece.
To make candy covered cookies, melt milk chocolate flavored candy wafers in medium-sized bowl according to package instructions. Use spoon from dipping tools to dip each cookie into the melted wafers. Shake off excess wafers and place on waxed paper. Chill cookies 10-15 minutes.
To make candy leaves, melt yellow, dark green, red and orange candy wafers separately in microwaveable trays according to package instructions. Pour melted yellow wafers into melted green wafers. Add red and orange wafers. Gently swirl colors together with a fork to create a marbleized effect.
Spoon melted mixture into Fall Leaf mold cavities. Chill 10-15 minutes. Invert mold onto flat surface and tap gently to remove finished candy pieces.
To build cookie tree, wrap waxed paper around styrofoam cone. Secure with double-sided tape on the underside of the waxed paper.
Cover bottom of waxed paper cone with melted candy wafers to within 1" of the edge of the cone. Place cone on cake round and hold for 3-5 seconds until cone is secured to the cake round.
Wearing candymaking gloves, use brush from painter's palette to dab a small amount of melted wafers onto one side of a finished cookie. Place the cookie against the styrofoam cone, where the base meets the cake round. Hold 3-5 seconds until secure.
Repeat step 7 alternating finished cookies with finished candy leaves, placing them tightly next to each other around the the styrofoam cone.