Caramel ApplesIngredients and Materials:
14 oz. of caramels (about 40-50)
2 Tbs. of milk
saucepan
5-6 green apples
sprinkles and/or chopped nuts (optional)
lollipop or cookie bouquet sticks (optional)
Preparation:
Heat the caramels with the milk in the saucepan until all lumps disappear (figure A). Stir constantly.
To make a caramel apple on a stick: Pierce the bottom of the apple with the lollipop stick and push it at least halfway up the apple (figure B). Use a spoon to ladle caramel over the apple, working over the saucepan. Swirl the apple in the heated caramel. Garnish with sprinkles or nuts, if desired.
To make upright apples without sticks: working on waxed paper, ladle hot caramel over the apples and immediately garnish with sprinkles (figure C) or chopped nuts.
Witch Hat ConesIngredients:
3-4 oz. of chocolate (dark, or milk, or semi-sweet chocolate chips)
12 sugar cones
store-bought frosting tube
frosting tube tips
chocolate wafer cookies
jimmies, nonpareils and/or sprinkles
candy corn (optional)
mint chocolate chip ice cream (optional)
Preparation:
Melt the chocolate in a double boiler or in the microwave on low, stirring every 30 seconds until melted.
Spoon chocolate over the cone, covering it entirely or only partially (figure D).
Spoon jimmies, sprinkles, or nonpareils on the hot chocolate (figure E).
Fill the cone with candy corn (figure F), if desired. Invert on a chocolate wafer.
Using the star-shaped frosting tip, pipe frosting around the base of the cone, sealing it to the wafer (figure G).
The cone can be put on a scoop of mint chocolate chip ice cream to make a witch's head.
For more fun Halloween projects, pumpkin-carving templates and spooky-good videos, visit Halloween Pumpkin Palooza!