‘Tis the season for treats + snacks + munchies galore. I’m a self-proclaimed cookie monster that adores scrumptious sweets any time of the year, but once the christmas bells start chiming and the holidays start nearing, I immediately start craving chocolate + coconut + cinnamon + apples + pies + shortbread + … the list goes on. So the next few weeks will be dedicated to sharing with you my favorite desserts to make + bake.
First up! Let’s talk CANDYapples being that I live in northern Vermont where it seems people can’t get enough apples into their belly no matter what time of year it is. Add a lotta sugar and a little cinnamon + call it a party on a stick. Now for the recipe:
CANDY APPLES :
- parchment paper (and maybe some unsalted butter if you want to make sure the CANDYapples REALLY don’t stick to the tray)
- 2 cups sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 6 medium apples or 12 baby apples
- candy thermometer
Alright, this task seems like a difficult one, but it’s totally easy. The only hard part is the clean up so I suggest making sure you keep everything as close to one location as possible because we’re melting sugar here, people. Anyway, lets get the water + light corn syrup heated up in a big pot over high heat. Once the sugar mixture starts boiling, let’s bring the heat back to medium-high. Use your candy thermometer to check the temp. The candy mixture should be between 300 and 310 degrees…this takes about 20 minutes. Wait for it. Really, wait for it. If you don’t, you’re apples won’t turn hard + crackly. Alright, so while the sugar is gettin’ hot, go ahead and stick some sticks into the bottom (or top rather) of your apples. [side note: remember to remove the stem first.] I’ve used popsicle sticks and cinnamon sticks before–but Martha suggests gathering some real sticks from outside to make your apples look more classy. I told Martha I’d gather sticks another time. Okay, so back to the candypot. Once the liquid sugar temp hits 300 degrees, go ahead and start dipping your apples! The sugar coating will harden quick so if you want to add cinnamon or sprinkles or sweet tarts or whatever….do that NOW. Then place them on a pretty holiday tray lined with parchment paper. Voila…you’re done! CANDYapples for everyone!
Moving on…how about chocolate-covered pretzel rods covered in coconut? Yes, please. This has to be the easiest treat in the entire world. Honestly, it takes about 15 minutes, 8 dollars, and will make at least 14 people at the party smile. Here we go:
- 1 package of semi-sweet or dark chocolate chips
- 1 package of pretzel rods
- 1 package of shredded coconut
Step 1, melt the bag of chocolate in a pot over medium-low heat. Once all the chocolate looks all melty + yummy, then take a pretzel rod by one end and dip it into the delicious chocolate. That was step 2. Apres-dipping, while twirling the rod around, mid-air, over the pot-o-choco–make sure you don’t drip chocolate all over the oven, counter, and floor–or you’ll be cursing me in just a few minutes. Step 3, time to roll the chocolate-covered-rod in the bowl of shredded coconut that you have very close by. Step 4, lay the sweet+salty treat on a foil lined tray + throw in the fridge for 20 minutes. That’s it. No I swear, that’s it. You’re totally donezo!
my only disclaimer: with both of these creations, please make sure to clean your pots out right away or you’ll be left with quite the clean up in the morning.