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Crafts, Home Décor, Recipes

Fish sticks are a staple at my house currently (LOL) so this homemade tartar sauce recipe comes in handy! Although this easy tartar sauce is great on all sorts of dishes like fish tacos, salmon burgers, tuna cakes, or air fryer fish. Level up your meal with homemade hushpuppies. Tartar sauce is a creamy mayo-based…

Fish sticks are a staple at my house currently (LOL) so this homemade tartar sauce recipe comes in handy! Although this easy tartar sauce is great on all sorts of dishes like fish tacos, salmon burgers, tuna cakes, or air fryer fish. Level up your meal with homemade hushpuppies. Tartar sauce is a creamy mayo-based sauce flavored with dill pickles (or relish) and a few fresh herbs. I like my tartar sauce more on the dip-side, not so thick that you have almost scoop it. But, that’s the great thing about making your own—you can easily customize this to your preferences. Related: If you love fish recipes next try our Air Fryer Salmon or Baked Salmon recipes. Ingredients Mayonnaise Dill relish Parsley Dill Lemon juice Granulated white sugar How to make Tartar Sauce Finely chop the parsley and dill. In a small to medium sized mixing bowl stir together the mayo, relish, herbs, lemon juice and sugar. You can store any leftover tartar sauce in an airtight container in the refrigerator or at least a week but likely longer. The flavors of the sauce will deepen the longer you store it. Notes and Substitutions You can swap regular mayo or Miracle Whip or another low-fat option if you prefer. If you want to make this vegan friendly use a vegan mayonnaise like Vegenaise. Instead of dill relish you can finely chop up dill pickles for this. If you do this will make the sauce thicker and more chunky in consistency. You could swap the dill relish or sweet relish. If you do I recommend omitting the sugar as it won’t be necessary to balance the flavors. If you don’t have fresh lemon juice you could use apple cider vinegar or white vinegar instead. More Sauce Recipes Chick-fil-A Sauce Stir Fry Sauce BBQ Sauce Big Mac Sauce Cocktail Sauce Print Tartar Sauce A creamy sauce made with dill relish, parsley and dill for dipping or spreading on fish. Course condiment Cuisine American Keyword tartar sauce Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 8 Calories 205kcal Author Emma Chapman Ingredients 1 cup mayonnaise ½ cup dill relish 1 tablespoon parsley 1 tablespoon dill 1 teaspoon lemon juice ½ teaspon granulated white sugar Instructions Finely chop the parsley and dill. In a small to medium sized mixing bowl stir together the mayo, relish, herbs, lemon juice and sugar. You can store any leftover tartar sauce in an airtight container in the refrigerator or at least a week but likely longer. Notes You can swap regular mayo or Miracle Whip or another low-fat option if you prefer. If you want to make this vegan friendly use a vegan mayonnaise like Vegenaise. Instead of dill relish you can finely chop up dill pickles for this. If you do this will make the sauce thicker and more chunky in consistency. You could swap the dill relish or sweet relish. If you do I recommend omitting the sugar as it won’t be necessary to balance the flavors. If you don’t have fresh lemon juice you could use apple cider vinegar or white vinegar instead. Nutrition Calories: 205kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 344mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.3mg

Here’s a list of our best Halloween cocktails to make for your next Halloween party. Whether you are looking for a Halloween punch bowl, martinis, jello shots or a cozy warm beverage, we’ve got the perfect recipe for you. Related: Non-alcoholic Halloween Drinks, Halloween Food Ideas. More Halloween Ideas We’re got more Halloween ideas for…

Here’s a list of our best Halloween cocktails to make for your next Halloween party. Whether you are looking for a Halloween punch bowl, martinis, jello shots or a cozy warm beverage, we’ve got the perfect recipe for you. Related: Non-alcoholic Halloween Drinks, Halloween Food Ideas. El Diablo Cocktail Learn to make the El Diablo cocktail using reposado tequila, crème de cassis, lime juice, grenadine and ginger beer. Get the Recipe Corpse Reviver Learn to make a Corpse Reviver No. 1 cocktail using absinthe, gin, Lillet Blanc, orange liqueur and fresh lemon juice. Get the Recipe Halloween Jello Shots Four easy ideas to make fun Halloween jello shots for your Halloween party! Get the Recipe Spider Bite Cocktail Learn to use a stencil to add a creepy spider web to your cocktail. Get the Recipe Spooky Eyeball Jello Shots! The perfect jello shots for grownups trick-or-treating. Get the Recipe Candy Corn Jello Shots Learn to make layered jello shots in the colors of candy corn. Get the Recipe Monster Cocktail Stirrers Make these easy candy stirrers to add to any cocktail for Halloween fun. Get the Recipe Evil Eye Halloween Cocktail These evil eye ice cubes make your drink so festive and creepy. Get the Recipe Mexican Candy Shot Try this easy tequila shot for your next occasion. Get the Recipe Blood Orange Margarita Learn to make a Blood Orange Margarita using blood orange juice, tequila, orange liqueur, fresh lime juice and agave. Get the Recipe Halloween Eyeball Martini Learn to make a Halloween lychee martini. Get the Recipe Gummy Bear Shot Learn to make a gummy bear shot at home! Get the Recipe Old Fashioned Cocktail When autumn rolls around, I love a bourbon cocktail. The classic old fashioned is the ultimate fall drink. Get the Recipe Halloween Punch Bowl Use latex gloves to create these scary ice cubes for your punch bowl. Get the Recipe Easy Orange Cranberry Margarita Our favorite margarita recipe for fall! Get the Recipe My Favorite Fall Cocktail! An easy-to-make, crisp apple cider cocktail recipe. Get the Recipe Chocolate Martini Recipe Learn to make a classic chocolate martini. Get the Recipe Boozy Apple Cider A La Mode The aroma of apple and spice is so delightful and mulling cider is one of my favorite scents this time of year. Try this delicious recipe. Get the Recipe Incredible Hulk Cocktail Learn to make the Incredible Hulk cocktail recipe with just three ingredients: Hpnotiq, cognac and orange bitters. Get the Recipe Sazerac Learn to make a classic New Orleans Sazerac cocktail at home. Get the Recipe Espresso Martini There is nothing better than an espresso martini. Get the Recipe Cinnamon Toast Crunch Shot If you have never tried this recipe, it tastes exactly like Cinnamon Toast Crunch cereal, but is in shot form. It’s perfect for fall! Get the Recipe Pumpkin Spice White Russian There is nothing we won’t add pumpkin spice to and this delicious cocktail is the best! Get the Recipe Snickerdoodle Martini Learn to make a martini that tastes just like a snickerdoodle cookie. Get the Recipe Cranberry Jello Shots These festive jello shots are perfect for an autumn gathering. Get the Recipe Prickly Pear Margarita Learn to make a Prickly Pear Margarita using tequila, prickly pear syrup, lime juice and orange liqueur. I love to serve mine with a salted rim and a lime slice as garnish. Get the Recipe How to Make Mulled Wine How to make the best mulled wine. It’s easier than you think. Get the Recipe Red Wine Soaked Gummy Bears What could be more perfect for Halloween than adding booze to your candy? Get the Recipe Classic Hot Toddy A simple hot cocktail with only four ingredients. This is a fall staple. Get the Recipe Dark and Stormy Cocktail Learn to make the classic Dark and Stormy Cocktail. Get the Recipe Classic Bloody Mary Create a classic Bloody Mary cocktail at home. It’s all about the garnishes! Get the Recipe Scooby Snack Shot This fun novelty shot is perfect for a Halloween party! Get the Recipe Green Tea Shot One of the most delicious shot recipes I have tried. I highly recommend this one. Get the Recipe Bloody Caesar Drink Learn to make a Bloody Caesar using vodka, Clamato juice, Worcestershire sauce, hot sauce and horseradish. Garnish with celery and more! Get the Recipe Pink Starburst Shot Learn to make a Pink Starburst Shot using vanilla vodka, watermelon pucker and sweet and sour mix. A fun, pink party shot! Get the Recipe More Halloween Ideas We’re got more Halloween ideas for you! Halloween Crafts for Adults, 15 Halloween DIYs, Halloween Drinks (without alcohol) and Halloween Food Ideas like Candy Apples and Caramel Apples. Plus, on Childhood Magic, we have Halloween Activities for Kids. Thanks so much for reading!

If you love pizza as much as we do you have to try our Deep Dish Pizza recipe. This deep dish pizza recipe is everything I love about pizza with a thicker crust. This pizza gets baked in a square baking dish, and I like to cut the pizza into small squares before serving. Layers…

If you love pizza as much as we do you have to try our Deep Dish Pizza recipe. This deep dish pizza recipe is everything I love about pizza with a thicker crust. This pizza gets baked in a square baking dish, and I like to cut the pizza into small squares before serving. Layers of pizza sauce, cheese and toppings melt together for the perfect bit. This is not Chicago-style pizza it’s more similar to Detroit-style pizza or Sicilian-style pizza. Related: Detroit Style Pizza, Stuffed Crust Cast-Iron Pizza, Calzone Recipe, Pizza Sauce, Pizza Dough, Chocolate Chip Pizza and Thin Crust Pizza. This is not Chicago-style pizza it’s more similar to Detroit-style pizza or Sicilian-style pizza. This pizza features a thick, rectangular crust with crispy edges and a soft interior. The dough is stretched out and pressed into a well-oiled square or rectangular pan, creating a caramelized, cheesy crust. If you wanted this deep dish pizza to be more like an authentic Detroit-style pizza, then I’d recommend putting the sauce on top of the cheese rather than the other way around. I add oil to the bottom of the pan the edges, also being sure to spread the cheese to the edge of dough so it touches the pan. This creates that crispy, crunchy edge to the pizza that reminds me of childhood Pizza Hut thick crust pizza (it was so good!). When it comes to sauce, try our homemade pizza sauce or choose store bought. But I do recommend having some extra sauce on the side, as this is the kind of pizza you might want to dip into more sauce. If you love ranch, try our homemade ranch dressing. Even though the pizza may not look big, I think you can easily feed four or five people with this pizza paired with a nice salad. Deep Dish Pizza Ingredients: Active dry yeast Water All-purpose flour Salt Olive oil Pizza Sauce– make your own or store-bought is great too Mozzarella cheese Toppings – pepperoni, bell peppers, onion, tomatoes, Italian sausage, mushrooms, spinach- you choose! If you want to add a few teaspoons of oregano to the dough OR sauce feel free! Another optional idea is to add a couple tablespoons cornmeal to the pan after you oil it. This just gives a little more texture to the crust. Instructions In a glass mixing cup or small bowl, stir together the water and sugar. Then, sprinkle the yeast over the top of the water and allow to activate for a couple minutes. In a large bowl, add the flour and salt. Pour the yeast water into the bowl and stir until a dough ball forms. Turn the dough out onto a floured surface and knead a few times to help the dough stick together. Then, place the dough back into the bowl, sprinkle with some flour so it doesn’t stick too much, cover with a kitchen towel and allow to rise for 30-40 minutes until doubled in size. If your kitchen is cold or drafty (like mine is the winter), you can place the bowl inside a slightly warmed oven to rise. Oil the inside of an eight-inch square pan. Then, turn the dough out onto a lightly floured surface and roll into a small square. I like oil over butter here as I think it makes the bottom and edges of the crust a little crispier. Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes). Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly. Slice the pizza three time across, making nine square pieces. Tips for Making To get that crispy edge, be sure to sprinkle the cheese all the way to the edge so that it’s touching the pan. I like to provide red pepper flakes and grated parmesan cheese as an optional topping for the pizza. This recipe is made for an 8 inch baking pan, you may also use a cast-iron skillet to bake your pizza. Here I tried to show you the thick and fluffy crust with that crispy edge. It’s soooo good! I love this deep dish pizza recipe. Enjoy! Frequently Asked Questions What is the best deep-dish pizza pan? Use an 8 inch square baking pan or dish (the kind you would use for baking brownies. You may also use a cast iron pan for this recipe. Salad Recipes: Broccoli Salad Cucumber Salad Caesar Salad Dressing Ranch Dressing Lemon Vinaigrette Honey Mustard Dressing Fruit Salad Print Deep Dish Pizza Recipe An easy to make recipe for deep dish pizza using an 8-inch square baking pan. Course Main Course Cuisine American, Italian Keyword deep dish pizza, pizza Prep Time 35 minutes minutes Cook Time 15 minutes minutes Servings 9 slices Calories 155kcal Author Emma Chapman Equipment oven Ingredients 2 ¼ teaspoons yeast instant 1 cup water ⅛ teaspoon sugar 2 cups all-purpose flour plus more for kneading ¼ teaspoon salt 1 tablespoon olive oil ⅓ cup tomato sauce 3 ounces mozzarella shredded toppings of your choice US Customary – Metric Instructions In a glass mixing cup or small bowl, stir together the water and sugar. Then, sprinkle the yeast over the top of the water and allow to activate for a couple minutes. In a medium to large size bowl, add the flour and salt. Pour the yeast water into the bowl and stir until a dough ball forms. Turn the dough out onto a floured surface and knead a few times to help the dough stick together. Then, place the dough back into the bowl, sprinkle with some flour so it doesn't stick too much, cover with a kitchen towel and allow to rise for 30-40 minutes until doubled in size. If your kitchen is cold or drafty (like mine is the winter), you can place the bowl inside a slightly warmed oven to rise. Oil the inside of an eight-inch square pan. Then, turn the dough out onto a lightly floured surface and roll into a small square. Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes). Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly. Nutrition Calories: 155kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 170mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

If you are an adult craving a little magic in your life, maybe a little potion making, then make your own mulling spices. Yes, you can buy pre-made mulling spices if you prefer. But you won’t feel like an autumn witch like I do. 🙂 Plus, if you make your own you can customize them…

If you are an adult craving a little magic in your life, maybe a little potion making, then make your own mulling spices. Yes, you can buy pre-made mulling spices if you prefer. But you won’t feel like an autumn witch like I do. Plus, if you make your own you can customize them to your own preferences. What are mulling spices for? To mull something simply means to heat it as well as sweeten or flavor. You can mull wine, hot toddies, cider, tea, yourself in a bath I suppose, etc. I mostly use these homemade mulling spices in mulled wine, wassail or apple cider. They also would be perfect for a stove simmer or as a homemade gift. Related: homemade Starbucks Medicine Ball and Cinnamon Dolce Syrup Ingredients Cinnamon sticks Cardamom pods Allspice berries Whole cloves Star anise Dried orange peel Whole black peppercorns You can add other spice ingredients like whole nutmeg or other dried citrus rinds like lemon peel. This is one of those ‘recipes’ that is super customizable, but I do give a detailed list in the recipe card below if you prefer to follow something exact you can! How to make Mulling Spices In a large ziplock bag add the cinnamon sticks, cardamom pods, allspice berries, cloves, star anise and black peppercorns. Use something heavy, like a rolling pin, to smash the mixture a few times. Then add the dried orange peel to the mixture. You can store the mulling spices all together or in individual bottles or bags. You can also easily double or triple this recipe if you are making a bunch for gifts. Tips and Notes The goal with smashing the spices is to break them into small pieces, but not necessarily pulverize it. The mulling spice mix should still be the consistency of potpourri. Use 1/4 cup of this mix (or more) to one gallon of apple cider. Use 2 tablespoons of this mix (or more) to one bottle of wine. Add the mulling mix, in a small cheesecloth bag, to the liquid and simmer for 15-20 minutes or more. The longer the mixtures simmers the strong the flavors will become. More Hot Drink Recipes Hot Buttered Rum Glühwein – German Mulled Wine Eggnog Pumpkin Spice Syrup Pumpkin Juice Hot Chocolate Frequently Asked Questions Do mulling spices go bad? Homemade mulling spices will last at least 6 months if not longer. Store them in an airtight container in a cool, dark place. Print Mulling Spices Homemade mix made of cinnamon sticks, cardamom pods, allspice berries and more. Course Drinks Cuisine American Keyword mulling spices Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 10 Calories 91kcal Author A Beautiful Mess Ingredients 15 cinnamon sticks ¼ cup cardamom pods ¼ cup allspice berries ¼ cup whole cloves ¼ cup star anise ⅓ cup dried orange peel 2 tablespoons whole black peppercorns Instructions In a large ziplock bag add the cinnamon sticks, cardamom pods, allspice berries, cloves, star anise and black peppercorns. Use something heavy, like a rolling pin, to smash the mixture a few times. Then add the dried orange peel to the mixture. You can store the mulling spices all together or in individual bottles or bags. You can also easily double or triple this recipe if you are making a bunch for gifts. Notes The goal with smashing the spices is to break them into small pieces, but not necessarily pulverize it. The mulling spice mix should still be the consistency of potpourri. Use 1/4 cup of this mix (or more) to one gallon of apple cider. Use 2 tablespoons of this mix (or more) to one bottle of wine. Add the mulling mix, in a small cheesecloth bag, to the liquid and simmer for 15-20 minutes or more. The longer the mixtures simmers the strong the flavors will become. Nutrition Calories: 91kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 24mg | Potassium: 329mg | Fiber: 9g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 9mg | Calcium: 204mg | Iron: 5mg

From cupcakes to cocktails, we have SO many Halloween food ideas for you to try this season, or for hosting a Halloween party!

From cupcakes to cocktails, we have SO many Halloween food ideas for you to try this season, or for hosting a Halloween party! Halloween Jello Shots Four easy ideas to make fun Halloween jello shots for your Halloween party! Get the Recipe Caramel Apples Make delicious caramel apples at home and add gourmet toppings. Get the Recipe Candy Corn Jello Shots! How to make three layered jello shots look like the colors of candy corn. Get the Recipe Vampire Milkshake How to make these cute and festive milkshakes for all you vampire-loving friends. Get the Recipe Halloween Cupcakes – Easy Ideas If you are looking for some easy ideas to decorate cupcakes for Halloween, then look no further! We’ve got lots of different Halloween cupcake decorating ideas that anyone can pull off. You don’t have to be a professional baker to make these. Get the Recipe Candy Apples Create homemade easy candy apples—perfect for fall and Halloween! Get the Recipe Witch Cupcakes for Halloween Make the easiest witch hats to upgrade your cupcakes for Halloween! Get the Recipe Pumpkin Spice Latte Learn to make your favorite Starbucks drink at home! Get the Recipe Roasted Pumpkin Seeds How to make roasted pumpkin seeds after you’re done carving pumpkins. Get the Recipe Easy Popcorn Balls My foolproof method to make popcorn balls—add cereal, candy corn, or other candies to make these more festive. Or keep them classic! Get the Recipe No-Bake Pumpkin Oatmeal Cookies An easy-to-follow recipe that makes soft and chewy pumpkin cookies; no baking required. Get the Recipe Pumpkin Soup An easy and flavorful pumpkin soup with simple ingredients. Serve with grilled cheese or warm, toasted bread for a cozy meal. Get the Recipe Pumpkin Cream Cold Brew How to make your favorite Starbucks fall drink at home! Get the Recipe Overnight Pumpkin Butter An easy recipe for making pumpkin butter from scratch in a crockpot overnight. Anyone can have success with this recipe! Get the Recipe Easy Pumpkin Cookies Soft and flavorful pumpkin cookies with a vanilla glaze. Easy to make and these will disappear immediately (because they are too good to resist)! Get the Recipe Make Your Own Autumn Trail Mix Hi there! I have been making an autumn trail mix for probably 15 years—every single autumn it’s a thing I love to do! Here’s my recipe. Get the Recipe Spooky Spreads Learn to make a Halloween cheese or charcuterie board for your next party! Get the Recipe Edible Chocolate Pumpkin Candy Bowl DIY While Halloween has all the fun of costumes and parties, let’s face it, it’s mostly an excuse to eat candy, right? Learn to make these edible candy bowls. Get the Recipe Evil Eye Halloween Cocktail Love a spooky eyeball craft, decoration, or in this case an edible treat! Add these to any chilled drink. Get the Recipe Spooky Eyeball Jello Shots! Maybe it’s the forever kid in me, but I just can’t resist a good Halloween food item. Learn to make these eyeball jello shots! Get the Recipe DIY Spider Web Chocolate Bars I decided to make my own Halloween candy and I’ve found out that not only is it easier to do than I thought, it tastes way better than the store-bought kind. Get the Recipe Spider Bite Cocktail This Halloween cocktail stencil DIY is super simple, very inexpensive, and once you know how make it you can add it to many different drinks. Get the Recipe Spooky Eye Cake Toppers One of my favorite things about Halloween is all the cute and creepy twists that people put on otherwise ordinary party foods. Get the Recipe Halloween No-Bake Truffles My favorite no-bake truffles recipe using Oreos. Get the Recipe Day of the Dead Candy Party Tray Halloween is right around the corner, can you smell the sugar in the air? Day of the Dead is also coming up. If you’re not familiar with this Mexican holiday, it’s also celebrated on Oct. 31 (through Nov. 2) and is a time of remembrance for family and friends who have passed away. Get the Recipe Ghost Lollipop Bouquet This is a simple and quick idea for all the Halloween lovers in your life and is fun to make or to gift! Get the Recipe Halloween Punch Bowl An easy to make and spooky punch cocktail for a party! Get the Recipe Halloween Cake Pops Create fun Halloween cake pops that look like a bat, eyeball and mummy! Get the Recipe

If you love crispy bacon or pork rinds, I highly recommend you try this chicharrón recipe! Chicharrones are an appetizer or snack made of crispy pork belly. Much like thick cut bacon, you can fry these on the stove top or bake in the oven. I think the oven method is much easier and results…

If you love crispy bacon or pork rinds, I highly recommend you try this chicharrón recipe! Chicharrones are an appetizer or snack made of crispy pork belly. Much like thick cut bacon, you can fry these on the stove top or bake in the oven. I think the oven method is much easier and results in this crunchy, salty and flavor-packed dish! You can enjoy chicharrones all on their own with a little fresh lime juice, or use in other recipes like chopped up over pasta, salad, rice dishes or even in ramen. Chicharrón means “crackling” in Spanish. This is a popular dish in Spain and Latin America. To make homemade chicharrones, you only need three ingredients and an oven, so this popular finger food can easily be made by any home cook! Related: Carnitas, Pozole, Al Pastor, Arepas, Agua Fresca, Elote, Cantarito. Ingredients Pork belly Baking soda Limes Seasoning – salt and pepper or a mix like Pappy’s Seasoning, which you see in my photo below Pork belly is also sometimes called or labeled “side meat” and you could also use pork skin. The lime juice and baking soda help with better browning of the meat because it creates an alkaline environment. Science! How to make Chicharrones Cut the pork belly into roughly 1/2-inch (1.3 cm) strips. Try to keep them relatively uniform, but it’s OK if they aren’t all exactly the same thickness. Then cut notches along the bottom, the opposite of the skin/fat side. Season the pork belly pieces with salt and pepper or whatever seasoning you are using on both sides. Whisk or stir together the baking soda and lime juice in a small bowl. This will bubble and fizz (a normal chemical reaction). Brush the mixture on each of the pieces, front and back. Place on a baking sheet or pan lined with aluminum foil, making sure the baking sheet has a lip or raised edge as quite a bit of fat/grease will cook off during the baking (oven frying). These are essentially going to fry in the oven. Bake at 300°F (149°C) for 90 minutes, flipping halfway through the baking time. I use tongs to flip these easily. Move to a cooling rack to let any excess grease drip off. Serve warm with fresh lime wedges. Tips and Notes Alternatively to the notches/chain style of cutting, you could cut into strips and then score the skin on top. The goal here is to give the heat and hot oil spaces to move around as these cook, creating lots of crispy edges. If you feel the chicharrón is not crispy enough by the end of baking, broil for 1-2 minutes on each side as needed. Store any leftovers in an airtight container in the refrigerator for up to 2 days. I feel chicharrones are best the day they are made, but we will use the leftovers much like you would leftover bacon: chopped up in salads, soups or other dishes. I’m not above chopping it up to put in our dog’s food too—no need to waste any leftovers. More Latin American-Inspired Recipes Ceviche Torta Pozole Carne Asada Pico De Gallo Avocado Salsa Mango Salsa Mole Sauce Chipotle Sauce Chimichurri Sauce Guacamole Queso Enchiladas Chicken Verde Enchiladas Carnitas Taco Dip Birria Tacos Birria Pizza Barbacoa Print Chicharron A crispy baked pork belly snack with only 3 ingredients! Course Appetizer, Snack Cuisine Spain Keyword chicharron Prep Time 10 minutes minutes Cook Time 1 hour hour 30 minutes minutes Total Time 1 hour hour 40 minutes minutes Servings 15 Calories 473kcal Author Emma Chapman Ingredients 3 pounds pork belly 1 teaspoon baking soda 2 limes 2 teaspoons seasoning salt Instructions Cut the pork belly into roughly 1/2-inch (1.3 cm) strips. Try to keep them relatively uniform, but it’s OK if they aren’t all exactly the same thickness. Then cut notches along the bottom. Season the pork belly pieces with salt and pepper or whatever seasoning you are using on both sides. Whisk or stir together the baking soda and juice from one lime. This will bubble and fizz (a normal chemical reaction). Brush the mixture on each of the pieces, front and back. Place on a baking sheet lined with aluminum foil, making sure the baking sheet has a lip or raised edge as quite a bit of fat/grease will cook off during the baking. These are essentially going to fry in the oven. Bake at 300°F (149°C) for 90 minutes, flipping halfway through the baking time. Move to a cooling rack to let any excess grease drip off. Serve warm with fresh lime wedges. Notes Pork belly is also sometimes called or labeled “side meat” and you could also use pork skin. Alternatively to the notches/chain style of cutting, you could cut into strips and then score the skin on top. The goal here is to give the heat and hot oil spaces to move around as these cook, creating lots of crispy edges. If you feel the chicharrón is not crispy enough by the end of baking, broil for 1-2 minutes on each side as needed. Store any leftovers in an airtight container in the refrigerator for up to 2 days. I feel chicharrones are best the day they are made, but we will use the leftovers much like you would leftover bacon: chopped up in salads, soups or other dishes. Nutrition Calories: 473kcal | Carbohydrates: 1g | Protein: 9g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 65mg | Sodium: 412mg | Potassium: 177mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

If I had to pick one nostalgic food that reminds me of family gatherings at my grandma’s house, it would be Rotel Cheese Dip. Made with Velveeta cheese, rotel tomatoes and spices—this dip is easy to make for your next party. Related: Check out our Pico De Gallo, Homemade Salsa, Avocado Salsa, Guacamole, Taco Dip,…

If I had to pick one nostalgic food that reminds me of family gatherings at my grandma’s house, it would be Rotel Cheese Dip. Made with Velveeta cheese, rotel tomatoes and spices—this dip is easy to make for your next party. Related: Check out our Pico De Gallo, Homemade Salsa, Avocado Salsa, Guacamole, Taco Dip, Buffalo Chicken Dip, 50+ Easy BBQ Side Dishes, and our snacks and appetizers archive for more recipes! What is Rotel Cheese Dip? I’ve seen people call this different things, like “cowboy dip” or “ugly dip,” but in our family, we just call it Rotel. It’s made of Velveeta, a can of Rotel tomatoes, and a couple spices and herbs. But truly, you can make this with just two ingredients in about five minutes. It’s that simple! My grandmother usually makes this in a crockpot (or slow cooker) by adding all the ingredients and cooking on low until melted. This is a great option if you want to have this dip sitting out, but still warm during a longer party or gathering. Another option is to make Rotel cheese dip on the stovetop. You just add all the ingredients to a pan and melt on low heat, stirring every now and again. How Do You Make Rotel Cheese Dip Without Velveeta? I will be the first to admit that we always make this with Velveeta (processed cheese). It’s not an ingredient I use often—in fact, this is probably one of the only recipes I use it in. But there’s just something a little nostalgic about it to me. That being said, you can substitute the processed cheese for cream cheese and a little shredded cheddar. The consistency will be a little different, but it’s still delicious. My family typically makes this dip without meat. But, if you want to add some cooked ground beef, sausage, or a vegetarian ground meat to this dip, it’s a great addition! And, I’m curious, how many of you make this dip at family get-togethers? I sort of think of it as a Midwest thing, but honestly I am not even sure that’s true. So, let me know in the comments if your family makes a version of this too. xo. Emma Print Rotel Cheese Dip a quick and easy cheese dip recipe made from Velveeta cheese Course Appetizer Cuisine American Keyword cheese dip, dip, rotel, Rotel Cheese Dip Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 10 minutes minutes Servings 8 servings Calories 126kcal Author Emma Chapman Ingredients 16 ounces Velveeta cheese 1 can Rotel tomatoes 10 ounces ¼ teaspoon chili powder ¼ teaspoon cayenne 2-3 tablespoons water 1-2 tablespoons cilantro chopped salt and pepper US Customary – Metric Instructions In a medium size pan or pot, add the cubed cheese, Rotel (do not drain), chili powder, cayenne, and a little salt and pepper. Melt on low heat, stirring occasionally. Once melted, add 2-3 tablespoons of water to thin slightly. Stir in the cilantro. Add more salt and pepper if desired. Notes You could also cook this in a crockpot on low heat. You can add 8-10 ounces of ground beef, sausage, or a vegetarian ground meat. Cook the meat before, then stir in once the other ingredients are melted. Nutrition Serving: 1serving | Calories: 126kcal | Carbohydrates: 7g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Cholesterol: 24mg | Sodium: 901mg | Potassium: 198mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 0.1mg | Calcium: 326mg | Iron: 0.1mg

While I love homemade pizza, I am also a big fan of pizza’s modest cousin, the calzone. And while I am all for a homemade calzone recipe (from scratch), this post is more about ways to make easy calzone using different types of crust mixes or store-bought dough. Calzone is different from stromboli in two…

While I love homemade pizza, I am also a big fan of pizza’s modest cousin, the calzone. And while I am all for a homemade calzone recipe (from scratch), this post is more about ways to make easy calzone using different types of crust mixes or store-bought dough. Calzone is different from stromboli in two ways. Stromboli is rolled, like a pizza cinnamon roll, while a calzone only has a top and bottom layer. If a calzone is a pressed sandwich, stromboli is a pinwheel burrito. I also think of calzone like a pizza pocket (or my childhood favorite: Hot Pocket). The second difference is calzone is usually made with ricotta cheese (or a mix of cheese including ricotta). This adds moisture to the calzone. Table of contents What is a Calzone? From Scratch Dough Options Store-Bought Calzone Dough Options Calzone Fillings Directions More Recipes to Try Related: Detroit-Style Pizza, Deep Dish Pizza Recipe, Tomato Sauce, Pizza Sauce. What is a Calzone? Calzone = Dough + Sauce + Cheese + Fillings The ingredients in a calzone recipe are dough, pizza sauce, cheese and fillings, such as pepperoni, Italian sausage, ham, and any other vegetables or protein you prefer. You can also make a cheese calzone without any other fillings. Another key to great calzone is you should serve it alongside dipping sauce—preferably marinara. Whatever red sauce you use inside the calzone can be served for dipping, so you don’t necessary have to make or buy two different sauces unless you want to. From Scratch Dough Options For an easy calzone recipe, use one of the store-bought options below. But, if you are looking to make calzone from scratch, here are few pizza dough recipes that can work well: Deep Dish Stuffed Crust Cast Iron Pizza – divide the dough into six to eight calzones Deep Dish Pizza Recipe – divide the dough into at least six calzones 30-Minute Sheet Pan Pizza – divide the dough into six to eight calzones Other pizza dough recipes can work, but avoid anything that is super thin or crispy. These will not bake as well. It’s best to stick to a pizza dough recipe that contains yeast, although there are some exceptions. Store-Bought Calzone Dough Options Frozen dough for bread loaves – This is my favorite store-bought option. Each loaf will make three calzones, so this entire package you see above would make nine calzones if I used it all at once. You will need to thaw and roll this dough out with a rolling pin. Refrigerated pizza dough (like Pillsbury) – I also like this option because it works well and is easy to shape into a number of different calzones, depending on the size. Dry pizza crust mix (like Jiffy) – Although this will work and is the most shelf-stable option, it can make your calzone crust kind of thin and dry. This is the frozen bread dough before rolling it out. Whatever dough you use, make sure to roll it out to a desired thickness before baking. If you leave the dough super thick (more than 1/2 an inch), it may be kind of doughy on the inside while fully baked to burning on the outside. Adjust the bake time as needed depending on what dough recipe you use. Calzone Fillings Sauce – I like red sauce. You won’t need much for the inside of each calzone—just a couple spoonfuls at the most. But you will want some on the side for dipping. You can make calzone with other sauces like Alfredo or other pasta sauces or BBQ sauce. Any sauce you like on pizza you will probably like in a calzone. Cheese – I usually use a mixture of ricotta cheese and shredded mozzarella. The ricotta cheese adds moisture to the inside of the calzone so it doesn’t dry out in baking. That being said, if you want to skip the ricotta, the best substitution is fresh mozzarella, which has higher moisture. Toppings – Pizza toppings can become fillings for calzone. My family likes pepperoni, and if I have some fresh basil, I’ll usually add that too. If you want to use vegetables, you may want to consider cooking them slightly first, like sautéing bell peppers, onions, or mushrooms. But this is personal preference and just depends on what kind of textures you prefer. Directions Roll out the dough. For this bake time I’m recommending here, the dough should be roughly 8-10 inches in diameter and 1/2 an inch thick or less. Add a spoonful or two of sauce and spread more or less evenly toward the edges, leaving a little edge all around. Put each calzone on a parchment paper lined baking sheet. On half of the calzone add 2-3 tablespoons ricotta cheese, crumbled. Sprinkle 2-3 tablespoons shredded mozzarella cheese or parmesan cheese. Then add a handful of any toppings you like. Fold the dough over on itself, making an empanada shape (half moon). I like to use a fork to press the edges together, but you can also roll them up. This will depend on your dough. Optional: Brush the tops with an egg wash before baking. This will create a golden brown color. Once baked, serve alongside with dipping sauce. If you want to feel healthy, maybe add a salad. You do you. Enjoy! -Emma More Recipes to Try Homemade Pizza Dough Italian Seasoning Pomodoro Sauce Chicken Parmesan Marry Me Chicken Torta Print Easy Calzone Recipe the easiest way to make homemade calzone Course Main Course Cuisine Italian Keyword calzone, Calzone recipe Prep Time 8 minutes minutes Cook Time 15 minutes minutes Total Time 23 minutes minutes Servings 3 servings Calories 769kcal Author Emma Chapman Equipment 1 rollling pin Ingredients 24 ounces frozen bread dough ½ cup red sauce plus more for dipping ⅔ cup ricotta cheese ⅔ cup mozzarella cheese shredded 1 egg optional, for egg wash US Customary – Metric Instructions Roll out the dough. For this bake time I’m recommending here, the dough should be roughly 8-10 inches in diameter and 1/2 an inch thick or less. Add a spoonful or two of sauce and spread more or less evenly toward the edges, leaving a little edge all around. On half of the calzone add 2-3 tablespoons ricotta cheese, crumbled. Also 2-3 tablespoons shredded mozzarella. Then, add a handful of any toppings you like, if you are adding any. Fold the dough over on itself, making an empanada shape (half moon). I like to use a fork to press the edges together, but you can also roll them up. This will depend on your dough. Optional: Brush the tops with an egg wash before baking. Bake at 400°F for 13-15 minutes. The edges should look golden brown. Serve with warm dipping sauce. Notes See post for suggestions of from-scratch dough recipe as well as store-bought options to try. Various dough may need slightly adjusted bake times, as this could change the final nutrition counts as well. Nutrition Calories: 769kcal | Carbohydrates: 109g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 2516mg | Potassium: 97mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 491IU | Calcium: 247mg | Iron: 1mg

Let’s learn to make a Washington Apple Shot. This recipe tastes just like a fresh, crisp apple. It’s one of the tastiest shot recipes I have ever tried. It’s a scaled down version of a Washington Apple cocktail. We’ll teach you to make a full-sized cocktail in addition to the shot. More shot recipes: Green…

Let’s learn to make a Washington Apple Shot. This recipe tastes just like a fresh, crisp apple. It’s one of the tastiest shot recipes I have ever tried. It’s a scaled down version of a Washington Apple cocktail. We’ll teach you to make a full-sized cocktail in addition to the shot. More shot recipes: Green Tea Shot, Lemon Drop Shot, Chocolate Cake Shot, White Tea Shot, Mexican Candy Shot, Scooby Snack Shot, Jolly Rancher Shot. Ingredients in a Washington Apple Shot Canadian Whiskey – I used Crown Royal. Sour Apple Schnapps – (Also called sour apple pucker or sour apple liqueur) gives your drink a lot of apple flavor. Cranberry Juice – Makes the drink red. Chilled juice is best. Club Soda – Just a splash at the end for a bit of sparkle. I used my favorite decorative shot glasses to serve this drink. Directions In a cocktail shaker with ice, combine the Canadian whiskey, apple schnapps and cranberry juice. Shake for 10-15 seconds. Pour into a shot glass and top with a splash of club soda. Cheers! How to make a Washington Apple Cocktail To turn this shot recipe into a sippable cocktail, simply double the recipe and serve it into a martini glass instead of a shot glass. This recipe is so tasty—I think it’s great as a full-sized cocktail. Tips for Making A chilled shot glass makes any shot more magical, as does a sugared rim. If you don’t have Canadian whisky on hand, you can substitute for a different type of whiskey. If you don’t enjoy the sour aspect of sour apple schnapps, you can replace it with a sweeter apple liqueur or apple flavored brandy. I like the tartness and color the cranberry juice adds, but if you use apple juice instead you can create a green apple shot. Garnish with an apple slice if you like. History of a Washington Apple Shot Washington state is home to some of the most beautiful apple orchards in the U.S. In the late 1980s, a bug destroyed most of Washington state’s apple orchards. A man named Christof Guycoogan had the idea to distill the ruined apples into an apple liqueur. He mixed the resulting liqueur with his favorite drink, Canadian whiskey and cranberry juice, and the Washington Apple Cocktail (and shot) were born! More Apple Recipes to Try Candy Apples Caramel Apples Apple Tart Apple Cobbler Appletini If you enjoyed this recipe, please leave us a 5 star review. Don’t forget to use our printable recipe card. Frequently Asked Questions What is the difference between a Washington Apple Drink and Shot? There is no difference between the two recipes. Simply double this Washington Apple Shot recipe and serve it in a martini glass to make a Washington Apple drink. Why is it called a Washington Apple shot? In the 1980s, a bug destroyed most of Washington state’s apple orchards. A man named Christof Guycoogan had the idea to distill the ruined apples into an apple liqueur. He mixed the resulting liqueur with his favorite drink, Canadian whiskey and cranberry juice, and the Washington Apple Cocktail (and shot) were born! Can you batch this recipe ahead of time? Yes, you can mix the recipe in advance and store in the refrigerator until you are ready to serve. Just be sure to add the splash of club soda when serving. Print Washington Apple Shot Learn to make a Washington Apple Shot at home. Course Drinks Cuisine American Keyword Washington Apple Shot Prep Time 5 minutes minutes Servings 1 shot Calories 141kcal Author Elsie Larson Equipment 1 cocktail shaker 1 shot glass Ingredients ¾ ounce Canadian whiskey ¾ ounce Sour Apple Schnapps ¾ ounce Cranberry Juice 1 splash Club Soda Instructions In a cocktail shaker with ice, combine the Canadian whiskey, apple schnapps and cranberry juice. Shake for 10-15 seconds. Pour into a shot glass and top with a splash of club soda. Cheers! Notes If you don’t have Canadian whiskey on hand, you can substitute for another whiskey. If you don’t enjoy the sour aspect of sour apple schnapps, you can replace it with a sweeter apple liqueur or apple flavored brandy. I like the tartness and color the cranberry juice adds, but if you use apple juice instead you can create a green apple shot. Nutrition Calories: 141kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.03g | Polyunsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.02g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg

Red candy apples are a classic fall treat with their shiny bright color, hard candy coating, and sweet or tart crisp apple underneath. It’s the best thing to make after apple picking, for a Halloween party, or just when you feel nostalgic and want to be a kid again. Candy apples may look like an…

Red candy apples are a classic fall treat with their shiny bright color, hard candy coating, and sweet or tart crisp apple underneath. It’s the best thing to make after apple picking, for a Halloween party, or just when you feel nostalgic and want to be a kid again. Candy apples may look like an impressive dessert (and hard to make), but it’s actually pretty easy (just like our Easy Caramel Apples!)! We’ll show you how … And just as a side note, since the sugar is extremely hot and you can get burned if not careful, we don’t recommend doing this project with kids. Just let them eat the final result rather than help with this one. Looking for more fall treats? Check out: Easy Pumpkin Cookies Homemade Caramel Sauce Baked Apple Donuts with Cinnamon Sugar Apple Cinnamon Hot Toddy What are candy apples? Candy apples are a whole apple on a stick dipped in hot melted sugars which hardens to form a thin candy shell. While usually red, they can also be dyed other colors and they first appeared in 1908 in New Jersey when candy maker William Kolb created them. Red Hots candies were a popular choice to use for the outer coating, so some prefer to make theirs a cinnamon flavor coating to mimic that nostalgic flavor. Ingredients for candy apples: Apples: Using smaller apples will get you more finished apples out of one batch of candy coating. Try and pick ones with a nice round shape for the best looking candy apples. White sugar: This candy apple recipe uses plain granulated white sugar to give the candy coating its sweetness. Light corn syrup: Corn syrup helps you get that smooth candy finish. Water: The water mostly boils off while the candy rises up to the proper hard crack stage temperature. Red food coloring: Gel food coloring is preferred if you have it since it’s more concentrated so the color is brighter for the best candy apples. Frequently Asked Questions What types of apples are best to use for candy apples? While Granny Smith apples are probably one of the biggest favorites for candy apples due to their tart flavor, you can really use any variety that you like! Just be sure to pick a more firm variety like a Gala, Fuji, or Honeycrisp rather than a softer option like a Macintosh. Supplies for candy apples: Apple skewers: You can also use popsicle sticks or even sticks from branches for your skewers, but we like these bamboo ones since they already have a point for easy insertion. Candy thermometer: Having a candy thermometer with a pot clip is super helpful. You can also use a multi purpose digital thermometer but you’ll have to stand there and hold it if you don’t have a clip. Frequently Asked Questions What is hard crack stage? Hard crack stage is one of the highest temperatures used in candy making at 300°-310°. There is almost no water remaining in the mixture, so it hardens rather than staying softer like a taffy. How to prepare your apples: Wash and dry apples: You want to try and remove any wax coating that’s on the apples so your coating will stick and you can avoid getting annoying bubbles that pop out of the coating. You can scrub them really well with a clean textured scrubber after rinsing them in hot water and rub them dry with a textured towel to try and remove as much wax as you can, or some people like to boil water and dip the apples in the water for about 5 seconds before rubbing dry (longer than 8-10 seconds can start to cook the apples, so don’t leave them in too long!). Make sure the apples are fully dry before dipping as any amount of water will create bubbles in your coating. Add skewers: Push or tap your wooden skewers or lollipop sticks halfway into the top of your dried apples and set aside. How to make candy apples: Prepare your pan: Prepare a sheet pan or parchment paper sprayed with nonstick spray or butter so you’ll be able to remove the apples easily once cooled. Cook your coating: Combine sugar, water, corn syrup, and food coloring in a saucepan over medium heat. Stir together with a wooden spoon or silicone spatula and bring the sugar mixture to a boil with a candy thermometer clipped to your pot (make sure it’s not touching the bottom of the pot or it won’t be an accurate read). Bring coating up to 300°: Let the mixture boil for about 15-20 minutes on medium-high heat until it reaches between 300°-310°. Remove the coating from the heat and allow the bubbles to settle down for a minute until smooth. Dip your apples: Working quickly, tilt your pan to the side and dip an apple in the candy mixture, swirling the apple to get each side coated. Pull the apple out and let the excess drip off before placing on a prepared baking sheet, wax paper, silicone mat or parchment paper (just coat whichever one you use with cooking spray). If the candy coating starts to harden before you are done dipping all your apples, put it back on medium heat until it thins out again. NOTE: Remember, this sugar is very hot, so be sure to keep your skin away from the sugar to avoid burns. You can also have a bowl of ice water nearby just in case you make contact with the sugar so you can quickly dip your hand in that, or even use heatproof gloves made for cooking. Let cool: Once all your apples are dipped, let the coating harden (it just takes a few minutes) and your apples are ready to eat! Remember, candy apples have a hard sticky coating, so eat with caution! Frequently Asked Questions What’s the best way to eat a candy apple? Biting right into a candy apple is almost impossible and just asking for dental bills. Kids can lick the hard outside coating like a giant lollipop, but it’s most practical to cut the candy apple into slices before eating. Tips for Making Candy Apples Use organic apples if you can since some companies don’t use wax on their apples so you don’t have to try to remove it. Or use apples from a local orchard that doesn’t wax their apples. Make sure your sugar reaches the 300° mark or the coating won’t harden and it will be more of a taffy texture. Try and keep the candy shell thin when you dip; it doesn’t need to be super thick and will be harder to eat. If you want to add a topping to your apples, just roll them in chopped coconut, nuts or sprinkles before the candy coating sets. You can make your candy apples a color other than red if you want! Just remember the color of the apple comes through a bit and may muddle your final color depending on what shade you pick, but purple or black for Halloween is fun! Frequently Asked Questions How do I make Cinnamon Candy Apples? You can easily add a teaspoon of cinnamon flavor to your candy mixture to create a fall flavor with a touch of cinnamon! What the best way to clean your pot after making candy apples? Now that your candy apples are made, you may be staring at your pot thinking “Now, how am I ever going to clean that?!” It’s actually pretty easy! Fill your pot with water. Boil the water on the stove, stirring every so often. Once the candy leftover is dissolved, pour the water out and the hardened sugar is gone! If you have some sugar up on the sides of your pot above the boiling water line, just use a spatula to keep pulling up some of the hot water over that spot until it starts to dissolve. You can also dip your thermometer into the water as it boils to remove any hardened candy for the tip of that as well. Frequently Asked Questions How do you avoid bubbles in your candy apples? While sometimes bubbles are a bit of a mystery in candy apples, making sure you’ve removed as much wax as possible, checking that the apples are totally dry before dipping, and allowing the bubbles in the coating to settle before dipping will give you the best chance of a totally smooth mirror-like finish on your candy apples. How do you store candy apples? Candy apples can be stored in an airtight container for up to three days in the refrigerator, although they are usually best eaten in the first 24 hours. The outer hard shell will last longer than three days, but the hole that is poked into the apple is what starts to oxidize the apple after a few days and makes it mushy inside. Print Easiest Candy Apples Create homemade easy candy apples at home—perfect for fall and Halloween! Course Dessert Cuisine American Keyword candy apples, homemade candy apple Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 8 Calories 347kcal Author Laura Gummerman Cost $10 Equipment wooden skewers saucepan candy thermometer Ingredients 8-10 apples 2 cups white sugar ¾ cup water ½ cup corn syrup ½ teaspoon red gel food coloring Instructions Prepare your pan: Prepare a sheet pan or parchment paper sprayed with nonstick spray or butter so you’ll be able to remove the apples easily once cooled. Cook your coating: Add the sugar, water, corn syrup, and food coloring to a saucepan over medium heat. Stir together and bring to a boil with a candy thermometer clipped to your pot (make sure it’s not touching the bottom of the pot or it won’t be an accurate read). Bring coating up to 300°: Let the mixture boil for about 15-20 minutes until it reaches between 300°-310°. Remove the coating from the heat and allow the bubbles to settle down for a minute until smooth. Dip your apples: Working quickly, tilt your pan to the side and dip an apple in the coating, swirling the apple to get each side coated. Pull the apple out and let the excess drip off before placing on a sheet pan or parchment paper. If the candy coating starts to harden before you are done dipping all your apples, put it back on medium heat until it thins out again. Let cool: Once all your apples are dipped, let the coating harden (it just takes a few minutes) and your apples are ready to eat! Remember, candy apples have a hard sticky coating, so eat with caution! Notes NOTE: Remember, this sugar is very hot, so be sure to keep your skin away from the sugar to avoid burns. You can also have a bowl of ice water nearby just in case you make contact with the sugar so you can quickly dip your hand in that, or even use heatproof gloves made for cooking. How to prepare your apples: Wash and dry apples: You want to try and remove any wax that’s on the apples so your coating will stick and you can avoid getting annoying bubbles that pop out of the coating. You can scrub them really well with a clean textured scrubber after rinsing them in hot water and rub them dry with a textured towel to try and remove as much wax as you can, or, some people like to boil water and the dip the apples in the water for about 5 seconds before rubbing dry (longer than 8-10 seconds can start to cook the apples so don’t leave them in too long!). Make sure the apples are fully dry before dipping as any amount of water will create bubbles in your coating. Add skewers: Push or tap your skewers halfway into the top of your dried apples and set aside. Tips for Making Use organic apples if you can since some companies don’t use wax on their apples so you don’t have to try to remove it. Or use apples from a local orchard that doesn’t wax their apples. Make sure your sugar reaches the 300° mark or the coating won’t harden and it will be more of a taffy texture. Try and keep the candy shell thin when you dip; it doesn’t need to be super thick and will be harder to eat. You can make your candy apples a color other than red if you want! Just remember the color of the apple comes through a bit and may muddle your final color depending on what shade you pick, but purple or black for Halloween is fun! Nutrition Calories: 347kcal | Carbohydrates: 91g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 196mg | Fiber: 4g | Sugar: 85g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 0.2mg