Spiderweb Apples Recipe

Ingredients
<br>- 10 medium apples
<br>- 10 wooden craft sticks
<br>- 2 (14 ounce) packages caramels
<br>- 1/3 cup water
<br>- 2 1/2 cups coarsely crushed, salted thin pretzel sticks
<br>- 1 (16 ounce) container ready-to-spread chocolate frosting
<br>- 1 (16 ounce) container ready-to-spread vanilla frosting
<br><p></p>Directions
<br>step 1: WASH and dry apples. Remove stems, and insert wooden craft sticks into stem ends of apples. Set aside.
<br>step 2: COOK caramels and 1/3 cup water in a large saucepan over low to medium heat until smooth, stirring frequently. Remove from heat.
<br>step 3: DIP apples into hot caramel, spooning caramel mixture over apples to coat completely. Scrape excess caramel from bottom of each apple; roll coated apples in crushed pretzels, and place on greased wax paper-lined baking sheet. Refrigerate at least 15 minutes or until caramel is set.
<br>step 4: SPOON chocolate frosting into a small heavy-duty, zip-top plastic bag; seal bag.  Submerge bag in a small saucepan of hot water until frosting is thin enough to pipe.
<br>step 5: SNIP a tiny hole in 1 corner of bag, using scissors. Drizzle warm chocolate in a webbed design over each apple. Repeat heating and drizzling procedure with vanilla frosting.
<br>step 6: CHILL apples until firm. Wrap apples in cellophane wrap, and tie with heavy string.
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Ingredients
- 10 medium apples
- 10 wooden craft sticks
- 2 (14 ounce) packages caramels
- 1/3 cup water
- 2 1/2 cups coarsely crushed, salted thin pretzel sticks
- 1 (16 ounce) container ready-to-spread chocolate frosting
- 1 (16 ounce) container ready-to-spread vanilla frosting

Directions
step 1: WASH and dry apples. Remove stems, and insert wooden craft sticks into stem ends of apples. Set aside.
step 2: COOK caramels and 1/3 cup water in a large saucepan over low to medium heat until smooth, stirring frequently. Remove from heat.
step 3: DIP apples into hot caramel, spooning caramel mixture over apples to coat completely. Scrape excess caramel from bottom of each apple; roll coated apples in crushed pretzels, and place on greased wax paper-lined baking sheet. Refrigerate at least 15 minutes or until caramel is set.
step 4: SPOON chocolate frosting into a small heavy-duty, zip-top plastic bag; seal bag. Submerge bag in a small saucepan of hot water until frosting is thin enough to pipe.
step 5: SNIP a tiny hole in 1 corner of bag, using scissors. Drizzle warm chocolate in a webbed design over each apple. Repeat heating and drizzling procedure with vanilla frosting.
step 6: CHILL apples until firm. Wrap apples in cellophane wrap, and tie with heavy string.

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