HALLOWEEN: Jackson Pollack Style & Other Chocolate Candy Apples | THE NIBBLE Blog - Adventures In The World Of Fine Food HALLOWEEN: Jackson Pollack Style & Other Chocolate Candy Apples – THE NIBBLE Blog – Adventures In The World Of Fine Food
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HALLOWEEN: Jackson Pollack Style & Other Chocolate Candy Apples

You can make candy apples the traditional way or you can cook to the tune of a different drummer. In this recipe, adapted from Cooking Light, melted chocolate is dripped on the apple in a Jackson Pollack approach.

Green Granny Smiths go well with the sweet white and bittersweet chocolates and provide a better backdrop for the squiggles than darker red apples, but use any apple you like.

By drizzling the chocolate instead of enrobing the entire apple in a red sugar or caramel coating, these are “candy apples light.”

You can add colors by tinting the white chocolate orange, and add more layers of tinted color—red and yellow, for example. Just load up on the white chocolate.

RECIPE: CHOCOLATE-DRIZZLED CANDY APPLES

Ingredients For 6 Candy Apples

  • 6 Granny Smith apples
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2-1/2 ounces premium white chocolate, coarsely chopped
  • Wooden sticks (from the craft store or online—or use forks!
  •    
    jackson-pollock-candied-apples-randymayor-cookinglight-230sq
    Drip the chocolate, Jackson Pollack style. Photo © Randy Mayor | Cooking Light.
     

    Preparation

    1. WASH and dry the apples; remove stems. Insert a wooden stick into the stem end of each apple.

    2. PLACE the bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 2 teaspoons bittersweet chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat the procedure with the remaining apples.

    3. PLACE the white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 1-1/2 teaspoons white chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.

    4. CHILL the apples until ready to serve.

     

    AY1005HW015
    More ways to decorate apples with chocolate.
    Photo courtesy MyRecipes.com.
     

    MORE CANDY APPLE RECIPES

  • Traditional Candy Apple Recipe
  • Sugar-Free Candy Apple Recipe
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    CANDY APPLES HISTORY

    The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.

    According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) probably date to the late 19th century. Both toffee and caramel can be traced to the early decades of the 18th century. Inexpensive toffee and caramels became available by the end of the 19th century. Culinary evidence confirms soft, chewy caramel coatings from that time.

     

    Red cinnamon-accented candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.

    According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner.

    Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture and the modern candy apple was born. The tasty treat was soon being sold at the Jersey Shore, the circus and then in candy shops nationwide.

      




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