To Make Acorns: You will need milk and dark Hershey's Kisses mini round Nutter Butter cookies (whole and/or halved) semisweet chocolate and butterscotch chips.To Make an Owl: You will need a dark chocolate-covered apple cream-side half of Oreo for eyes brown M&M's for pupils orange M&M's for nose orange candy-coated sunflower seeds for ears yellow candy-coated sunflower seeds for feet Royal Icing for mouth Royal icing and finely shredded coconut for wings Oreo stand (affix yellow sunflower-seed feet).To Make a Fox: You will need an orange candy melt-covered apple royal icing for "furry face" mini brown M&m's for eyes black candy wafer for nose shoelace licorice for eyebrows, whiskers, and mouth candy corn for ears.To Make a Chipmunk: You will need a milk chocolate-covered apple mini Nilla wafers for cheeks mini marshmallows for teeth brown M&M's (halved) for nose candy eyeballs butterscotch chips for ears.Use Royal Icing as glue to affix features to animals.Transfer to a pastry bag fitted with a fine tip. Red or green, sweet or sour, apple-flavored candy is irresistible Our great big selection has just about every variation on apple flavor that you could possibly imagine in hard candy, chewy candy, bubble gum and more Step into our apple candy orchard and pick some tasty treats Tagged 'Lollipops & Suckers'. Increase speed to high and beat until stiff glossy peaks form, 5 to 7 minutes. Reduce speed to low and gradually add confectioners' sugar, beating until just incorporated. Make the Royal Icing: Using an electric mixer (with the whisk attachment), beat egg whites and cream of tartar in a large bowl on medium-high speed until foamy, about 1 minute.Spin the apple to help the excess drip off, scrape the chocolate off the bottom, transfer to the prepared baking sheet and let set. Dip each apple into the chocolate, rotating to cover completely. (When melting a large amount of chocolate, WD prefers this method over microwaving because it will be less likely to scorch.) Remove from heat and stir until melted and smooth. Melt, stirring occasionally, until just two-thirds of the chocolate has melted, about 10 minutes. Place dark or milk chocolate in a glass bowl and set over (but not in) a pot of simmering water. Line a large baking sheet with nonstick foil. Make the Chocolate-Coated Apples: Push wooden lollipop or ice cream sticks, or twigs, into apples.Drizzle with melted chocolate (if using) and let set. Repeat with the remaining apples, caramel and peanuts. Spin the apple to help the excess caramel drip off, scrape the caramel off the bottom of the apple, then (if using), immediately press peanuts onto the top or bottom of the caramel and transfer to the prepared baking sheet. Lightly tip the pan at an angle and dip an apple into the caramel mixture, rotating to cover completely.
Cook, stirring, over medium-low heat until the caramels are completely melted and smooth. In a medium saucepan, combine the caramels and water.Insert a stick or twig into the top end of each apple. Make the Caramel-Coated Apples: Line a large baking sheet with nonstick foil.
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