Candied Bleeding Apples

Ingredients for Bleeding apples:

 

Granny smith apple - 4 

 

White chocolate chips - 4 oz. 

 

Sugar - 1 cup 

 

Water - 1/4 cup 

 

Food coloring - red 

 

Skewers - 4

Method of preparing the Bleeding apples: 

Place a skewer through the apples. 

 

Gently melt the white chocolate in the microwave or over a bain-marie, then spoon the white chocolate all over the apple and allow the excess to drip off. 

 

Place the apples on a lined tray to dry for about an hour. 

 

The chocolate needs to be completely set before adding the 'blood' caramel. 

 

To make the blood caramel, place the sugar and water in a heavy-bottomed saucepan on medium to low heat until it dissolves. 

 

Don't allow to simmer until the sugar has dissolved. Then turn to medium heat and allow to simmer for 4 to 5 minutes, until you observe 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. 

 

Then, spoon the caramel generously, letting it drip down the sides for extra effect. 

 

Be sure to work fast as the caramel hardens quickly. 

 

If it does, heat it on low heat until it melts. Let your apples cool and set, and enjoy. 

 

 

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