Bloody Candy Apples

Servings: apples

Calories: 579cal

Wash the apples and branches, dry thoroughly, and set aside. For the branches, be sure to rub them well so there are no tiny flecks to fall off into your white coating.
Prepare a cookie sheet lined with parchment paper.
Remove the stems from the apples.
Insert a popsicle stick into the top of the apple. If using branches, use a metal straw or skewer to create a hole in the top of the apple. Insert a natural branch.
Melt the white chocolate in 20-second intervals, stirring after each heating session. Stop heating when MOST of the chocolate is melted. Stir continuously until all chips are melted.
Immediately dip an apple into the white chocolate, turning the apple to cover all sides. Hold the apple up and allow to drip into the bowl. Move to parchment lined sheet. Repeat for all apples.
Once the chocolate is set, drip the red gel at the top of the apple, allowing it to drizzle down the sides. You may need to help the drizzles along with a skewer or popsicle stick.

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If using branches we highly recommend baking them on a cookie sheet for 1 hour at 250 F. This will kill any tiny insects that might be on them. Allow to cool then wash and dry as described in the instructions.
White chocolate can seize and scorch easily. To avoid this, follow the melting instructions and stop before it’s completely melted, stirring to melt the remaining pieces. You can use either white chocolate chips, white chocolate melting wafers, or white baking chocolate.
The red gel will not get hard. Keep this in mind when biting into your apple!

Course: Dessert

Cuisine: American

Prep Time30

Cook Time3

Total Time33