Apple Candies

An apple a day keeps the doctor away, but can the same be said of apple candies? Only one way to find out! Try one of these delicious apple candy recipes, like caramel apples, candy apples, apple fudge, apple caramels, and apple truffles. They're a cure for the boring candy blues--no doctor's prescription needed!

1. Caramel Apple Recipes

(c) 2007 About.com

This list of caramel apple recipes features tons of fun caramel apple variations, from the classic plain caramel apple to caramel apples covered in crushed cookies, candy bars, peanut butter and pretzels, and much, much more.

2. Candy Apples

(c) 2007 Elizabeth LaBau, licensed to About.com

A layer of crunchy cinnamon hard candy coats a crisp, tart apple in this old-fashioned favorite. Readers give this recipe five stars!

3. Apple Spice Truffles

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Apple Spice Truffles have the warm fall flavors of fresh apples and spicy cinnamon mixed with milk chocolate. The truffles are coated in chocolate and topped with crushed graham crackers to give these truffles all the flavors of delicious apple pie.

4. Apple Cider Caramels

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

In these Apple Cider Caramels, the sweet, slightly burnt caramelized sugar taste pairs perfectly with the tart apple cider, spicy cinnamon, and rich butter. These caramels are soft, silky-smooth, and won’t stick in your teeth.

5. Apple Pates de Fruits

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

These Apple Pates de Fruits have a wonderful sweet-tart flavor and a great texture. Pates de Fruits are a traditional French candy that are sometimes described as a very condensed jam. These chewy candies practically burst with apple flavor with every bite.

6. Applesauce Fudge

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Applesauce Fudge is made with real applesauce and lots of toasted nuts and spices, to give you a taste of fall in every bite. If you're extra-ambitious, you can even try making your own fresh applesauce to add even more flavor to this recipe.

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Pumpkin Spice Truffles

Pumpkin Spice Truffles are adorable pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn't overwhelming, but it does give these pumpkin truffles a bit of a pumpkin cheesecake flavor--which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.

Get the recipe: Pumpkin Spice Truffles

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Pumpkin Spice Truffles Photo c2010 Elizabeth LaBau, licensed to About.com, Inc.

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Cake Batter Fudge

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Cake Batter Fudge is a smooth, creamy fudge with the unmistakable flavor of cake batter! This fudge looks innocent, but one taste will bring you back to the days of licking cake batter off beaters. Top this fudge with a scattering of sprinkles to complete the resemblance.

Cook Time: 10?minutes

Total Time: 10?minutes

Yield: 1 8x8 pan

Ingredients:

• 1 stick (4 oz) butter
• 2 cups granulated sugar
• 3/4 cup (6.5 oz) full-fat sour cream
• 1 tsp salt
• 1 package (12 oz) white chocolate chips
• 1 jar (7 oz) marshmallow cream
• 1 tsp vanilla extract
• 1/4 cup dry yellow cake mix
• sprinkles, to decorate

Preparation:

1. Prepare an 8x8 or 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.

3. Continue to cook the fudge, stirring frequently, until it comes to a full boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees.

4. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.

5. Add the vanilla and the dry cake mix and stir well. You can even use a whisk to make sure that any small clumps of cake mix are completely mixed in. Taste the fudge, and if desired, add another spoonful or two of cake mix until the flavor is as strong as you'd like.

6. Pour the fudge into the prepared pan and smooth it into an even layer. Scatter the sprinkles all over the top and press gently so that they adhere to the fudge.

7. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Cake Batter Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

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Spiced Pumpkin Bites

Chunks of fresh pumpkin are candied in an aromatic blend of spices to create a sweet fall treat that melts in your mouth. Be sure to buy pumpkins that are labeled “baking” or “pie” pumpkins—the decorative Halloween-style pumpkins are not meant for cooking or eating.

Check out my full list of pumpkin-flavored candies here.

Prep Time: 15?minutes

Cook Time: 30?minutes

Total Time: 45?minutes

Ingredients:

• 3-lb whole pumpkin (2 lbs of pumpkin flesh)
• 1 cup packed brown sugar
• 2 cinnamon sticks
• 1-inch section of fresh ginger, peeled and chopped into 3 or 4 pieces
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 cup granulated sugar
• 2 tbsp ground cinnamon

Preparation:

1. Cut the pumpkin in half, and remove the seeds and as much stringy pulp as you can.

2. Remove the pumpkin’s skin. I have found that the easiest way to do this is to cut it into quarters and use a sharp vegetable peeler. If your peeler isn’t suited to the task, you can use a knife, being sure to remove as little flesh as possible.

3. Cut the pumpkin into 1-inch chunks, and place the chunks in a medium saucepan.

4. Pour water over the pumpkin until all pieces are covered. Cover, and bring to a boil for 15 minutes.

5. After 15 minutes, stir in the brown sugar, and add the cinnamon sticks, chopped ginger, and spices.

6. Cover again and boil for another 15 minutes.

7. Turn off the heat and let the pumpkin sit in the spiced syrup overnight. This step can be shortened or omitted, but it helps the pumpkin to retain as much flavor as possible.

8. After its overnight soak, remove the pumpkin from the liquid and place it on a drying rack set over waxed paper. Move the pieces so that none of them are touching.

9. Allow the pumpkin to dry for at least 12 hours—again, overnight is preferable. If you are in a hurry, you can turn your oven to its lowest setting and place the pumpkin in the oven with the door ajar for 3-4 hours.

10. After the pumpkin has dried, mix together the ground cinnamon and granulated sugar and roll each piece in the mixture.

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Pumpkin Marshmallows

This is the time of year when I begin trying to shove pumpkin puree into EVERYTHING. I can't help it--I flip the calendar page to October, and like a mindless zombie, out come the giant cans of pumpkin. (Hey, at least it's pumpkin instead of brains!) In some cases, my pumpkin obsession results in success--"pumpkin pie" oatmeal, for instance, is delicious. Unfortunately, I am not always so lucky, and I can tell you from sad experience that pumpkin and tropical smoothies emphatically do not mix.

Other foods work with pumpkin on a hit-or-miss basis. These Pumpkin Marshmallows, for instance, walk a fine line between success and failure--not because the flavor of pumpkin doesn't belong in a marshmallow (oh, it does!) but because the moisture of pumpkin puree can wreak havoc on the marshmallow's texture. So here's my pro tip for making these marshmallows: give your puree a good long look before you use it. Different brands have different textures--heck, even different batches of the same brand turn out differently. So if your puree is particularly easy to pour or looks very liquidy, you either want to strain it so that you are using more of the solids, or simmer it on the stove for a bit to evaporate some of the water content. Yes, it's an extra step, but it's worth it to get pumpkin puree that won't mush-ify your marshmallows.

And if your puree is practically perfect right out of the can? All the better! Get thee to the kitchen and make a batch of these pumpkin marshmallows, then enjoy them in spiced hot chocolate, flavored coffee drinks, or a delightful fall-themed s'mores night.

Get the recipe: Pumpkin Marshmallows

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Pumpkin Marshmallows Photo c2008 Elizabeth LaBau, licensed to About.com, Inc.

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Pumpkin Praline Fudge

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

This white-chocolate based fudge is perfect for Halloween, Thanksgiving, or any fall day. Its aromatic combination of brown sugar, pecans, pumpkin, and spices smells like pumpkin bread and tastes like heaven. I recommend letting it firm up at room temperature if possible, so that the texture remains silky smooth. If you have questions about the recipe, I've made a video showing how to make this pumpkin fudge.

Check out my full list of pumpkin-flavored candies here.

Ingredients:

• 3/4 cup unsalted butter, chopped
• 1.5 cups granulated sugar
• 1.5 cups brown sugar
• 2/3 cup evaporated milk
• 2/3 cup canned pumpkin (NOT pumpkin pie filling)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp allspice
• 12 ounces white chocolate, chopped
• 7 ounces marshmallow cream or fluff
• 3/4 cup chopped, toasted pecans

Preparation:

1. Prepare a 9x13” baking pan by spraying it with cooking spray or lining it with foil.

2. Combine sugar, butter, evaporated milk, pumpkin, and spices in a large heavy-bottomed saucepan. Bring to a boil and cook, stirring constantly, until it reaches soft-ball stage, 235 degrees on a candy thermometer.

3. Take the pan off the burner and stir in the white chocolate until it melts.

4. Scoop the marshmallow cream and stir it into the candy until smooth. Add the chopped nuts last and stir until well combined.

5. Spoon the candy into the baking pan and smooth the top with a spatula.

6. Allow to cool and harden at room temperature until firm, preferably overnight.

To Serve: Cut into 1x1 squares.

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Pumpkin Chocolate Truffles

The combination of pumpkin and chocolate seems natural to me. I grew up eating my mom's pumpkin chocolate chip cookies, which are moist and cakey and full of pockets of melted chocolate and mnyhynahnph...sorry, just drooled on the keyboard a little bit there. Anyhow, those cookies are fabulous, and they taught me early on that pumpkin and chocolate are two great tastes that taste great together. I know there are people who might disagree, but, you know, even Michaelangelo had his detractors. (Just saying.) So when I was brainstorming pumpkin candy ideas, of course I knew I had to combine pumpkin and chocolate in some way.

Enter Pumpkin Chocolate Truffles. If the uncreative name doesn't already give it away, these are your standard chocolate truffles with a not-so-standard ingredient: pumpkin puree. Because I use semi-sweet chocolate in the truffles, the pumpkin flavor isn't too strong. It's more of a background note, a little something to make you smack your lips and think, "What is that?!" If you're not sure about this whole idea of combining pumpkin and chocolate, this might be a good introductory recipe. A gateway recipe, if you will. And once you fall in love with them, it will be pumpkin-chocolate EVERYTHING. You're welcome.

Get the recipe: Pumpkin Chocolate Truffles

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Pumpkin Chocolate Truffles Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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