October 7, 2019
Issue 12 2019

Cooked: Candied Apples

I don’t care that this isn’t America and you have an assignment due. Make your candied apples and be spooky, it’s Halloween. 



Vegetable oil cooking spray

6 small apples, washed and dried, stems removed 

2 bags soft caramel candies, unwrapped 

1/4 cup pulp-free orange juice

1 bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces 

Assorted small candies, chopped nuts and sprinkles

Plus: chopsticks or skewers



  1. Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
  2. In a saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
  3. Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.