Red Moscato Candied Apples ~ #SundaySupper
Crisp Fuji apples dipped in a sweet coating made with Gallo Family Red Moscato wine.
Adult candied apples. Sweet Red Moscato candied apples made with the adults in mind. Warning: These apples are wicked delicious, wicked sticky, and wicked addictive. Eat at your own risk!
This week, the #SundaySupper crew and Gallo Family Vineyards are getting together to throw a wine-themed Halloween party. Let’s face it, parties are better when wine is involved, am I right?
I’m not much on handing out candy on Halloween, but I do love a good Halloween-inspired party with spooky party games. Maybe pin the wine cup in the skeletons hand? Gallo has a page specifically for entertaining with wine on Halloween.
Back to these candied apples. I used Gallo Family Vineyards’ Red Moscato in place of the water in the conventional candied apple recipe. Their Red Moscato is a gorgeous shade of red with the flavors of citrus, peach, and bright berries. The sweet, vibrant Moscato pairs perfectly with the tart Fuji apples.
I’ve had the pleasure of making caramel apples in the past, but this was my first ever attempt at making candied apples. I found the process to be extremely easy. The only special tool you’ll need is a candy thermometer. I use this one.
While your wine mixture is coming up to temperature in the saucepan, place the craft sticks (also known as lollipop sticks) into the center of each apple. Lightly grease a cookie sheet. When your wine mixture reaches 300 degrees, begin dipping your apples into the mixture to coat. After they get a coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and then place them on the cookie sheet to harden. It’s that simple.
Feel free to get creative with the dipping options. The candy possibilities are endless.
Once the apples harden, store in individual clear candy bags and tie to seal. Give them away as Halloween gifts to your adult buddies or keep them all to yourself.
Candy apple tips:
- Make sure your apples are completely dry. If the apples are wet, the candy coating won’t adhere to the apples.
- Use popsicle sticks or lollipop sticks
- A candy thermometer is a must for this recipe since we need to bring the candy mixture to a very specific temperature.
- Use a nonstick saucepan. I made the mistake of using my grandmother’s old aluminum pans. Talk about a sticky mess. If you find yourself in the same situation, add water to your pot and bring it to a boil. The boiling water will help release the candy mixture from your pot, whisk, and candy thermometer.
- Do not stir the mixture once it comes to a boil.
- Do not skip the corn syrup. If you don’t use corn syrup, the mixture will be rock hard. We don’t want any broken teeth.
- Bring the mixture to 285 degrees F.–no more, no less.
- Work quickly. Once your candy mixture comes to temperature, dip quickly. Tilt the pot and swirl the apple in the mixture until coated. If you’re dipping them in candy or nuts, do so immediately after you’re finished swirling them in the candy mixture.
- Place the candy-coated apples on greased parchment paper to harden.
Red Moscato Candied Apples
Red Moscato spiked candied apples dipped in toasted almonds and semi-sweet chocolate.
Yield: 4 apples
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
- 2 teaspoons canola oil
- 4 Fuji apples
- 1 cup sugar
- 1/2 cup light corn syrup
- 3/4 cup Red Moscato or water
- 8 drops red food coloring
- 1 cup toasted sliced almonds
- 1/4 cup mini chocolate chips.
- Lightly grease a piece of parchment paper with canola oil.
- Insert a popsicle or lollipop stick into the center of each apple.
- Combine sugar, corn syrup, wine or water, and red food coloring in a nonstick saucepan. Bring the mixture to a boil over medium-high heat (no more whisking at this point). Continue to cook until the mixture reaches 285 degrees F., or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- In a small bowl, combine toasted almonds and mini chocolate chips.
- Remove from heat. Tilt the pan slightly and begin dipping the apples quickly, swirling them in the pot to coat. Be careful not to touch the hot candy mixture. Once the apples are coated, remove from the pot and continue to swirl to allow the mixture harden slightly. Dip in the apples into the almond mixture. Place on the greased parchment to harden completely.
Check out the other #SundaySupper Halloween-inspired recipes using wine:
- Beef Stew with Ghost Dumplings by Momma’s Meals
- Blackened Chicken Legs with Red Beets and Potatoes by Jelly Toast
- Brain Cupcakes with Red Moscato Wine Shooters by Hezzi-D’s Books and Cooks
- Dracula Wine Jelly by Basic N Delicious
- Gallo Family Red Moscato Cocktail by Flour On My Face
- Ghoulishly Good Red Moscato Punch by The Weekend Gourmet
- Halloween Buffalo Ranch Pork Bites by Family Foodie
- Meringue Bones with Raspberry Sauce by That Skinny Chick Can Bake
- Mummy Calzone by The Wimpy Vegetarian
- Poison Apple Pomegranate Sangria by The Girl In The Little Red Kitchen
- Pumpkin Chili by The Foodie Army Wife
- Red Moscato Candied Apples by The Messy Baker
- Red Moscato Spider Sangria by Run DMT
- Red Velvet Cake Eye Balls by Take A Bite Out of Boca
- Red Wine Caramel and Chocolate Apples by Ruffles & Truffles
- Roasted Garlic Hummus by Alida’s Kitchen
- Smoked Trout Pate Spider Bites by Shockingly Delicious
- Steak Bites with Bloody Maria Dipping Sauce by Cupcakes & Kale Chips
- Witches Blood Risotto by Bobbi’s Kozy Kitchen
- Zombie Bite Wine Slushies by Feed Me, Seymour
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Disclosure: This post was sponsored by Gallo. All opinions are my own.