There is no better way to get ready for Halloween than with candy apples. Caramel, chocolate, or good old-fashion red candy apples will light up any child (or adult) face. Dip in anything and everything.  Even bacon!

TIP: Use up old Halloween candy by breaking up into tiny pieces and coating the apples. Money saving and tasty!

Old-Fashioned Red Candy Apples

INGREDIENTS

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)

DIRECTIONS

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Caramel Apples

INGREDIENTS

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla

8-10 wooden sticks

8-10 medium tart apples

DIRECTIONS

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Chocolate Caramel Apples

INGREDIENTS

6 wooden skewers

6 medium apples

1/4 c. semisweet chocolate chips

2 tbsp water

1 14 oz pkg of caramel candies
Heat all ingredients up over a double boiler until melted. Dip and Enjoy.

Ashton grew up in a house of chefs and studied English and Entrepreneurship at Wake Forest University. After college Ashton was classically trained at The French Culinary Institute and began a business cooking, styling, writing, and teaching in her favorite city, New York. She has been featured in “O Magazine,” “Everyday with Rachael Ray” and works as a columnist and editor at Thirsty Girl. Visit www.diaryofasweettooth.com and www.ashtonkeefe.com