Hi Bold Bakers!
I love Candy apples. My Mum would make them around Halloween and I remember there being a huge fuss made about staying away while she made the caramel. To be fair she had 5 small children so there was a good chance at least one of us would get under her feet. These candy apples are not your Mammy’s Candy Apples however, they are white chocolate drizzled with “caramel blood.”
As part of 2014’s Halloween holiday celebration, Legendary producer/ Director Guillermo del Toro and YouTube partnered to provided a Haunted House set for YouTube creators to write, shoot and edit their scariest videos at the YouTube Spaces around the world. My husband Kevin (the producer of BBB) wrote a script and we were selected as one of just a few channels who were able to film their episodes on the set.
The Haunted House was inspired by Guillermo’s new movie “Crimson Peak”. It was like being on a real movie set. An amazing experience I will never forget, and one of the most fun times I’ve ever had. The house included a Great Room from an old manor house lined with walls of books, a sinister staircase and Gothic windows that led out to a haunted garden; a room filled with exotic & occult artifacts from around the world; an abandoned Solarium cluttered with over-grown plants, birdcages and weathered tools; a claustrophobic attic with foreboding art, dusty mirrors and a hidden trap door.
WARNING: This video involves some very scary acting. For that I apologize. I point the finger at my husband who thought I could act. 🙂
- 8 Apples (I used gala)
- 8 oz white chocolate
- 2 Cup Sugar
- ½ Cup water
- 1 Tbsp Red food dye
- lollipop sticks/ branches (cleaned)
Start out by washing your apples. If the apples don’t stand on the counter, just slice a little off the bottom.
Place your lollipop stick in the apple at this point.
Gently melt the white chocolate in the microwave or over a ban marie.
Spoon the white chocolate all over the apple and allow the excess to drip off.
Place them on a tray lined to parchment paper to dry, for roughly an hour. The chocolate has to be completely set before adding the ‘blood’ caramel.
To make the blood caramel: Place the sugar and water in a heavy bottomed saucepan. Heat on medium/ low heat until the sugar dissolves. Don’t allow to simmer until the sugar has dissolved.
Once dissolved turn up to medium heat and allow to simmer for 4-5 minutes until you see a light caramel color. Turn off the caramel and whisk in the red food dye to reach your desired ‘blood’ color.
Let it stand for a minute to cool a little before spooning it over the apples.
Spoon the caramel over your apples generously and let it drip down the side for extra effect.
Work fast with the caramel as it starts to harden quickly. If it does, don’t worry. Just heat it up again on low heat until it melts. You can repeatedly heat it until it is all gone.
Let your apples cool and set, and then enjoy. HAPPY HALLOWEEN!!!!!
Make sure to watch my other Halloween episode: Monster Cookie Trilogy!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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