Caramel Apples

Ingredients: 

- 2 cups sugar                                                   - 1/4 cup light corn syrup

- 1/2 cup heavy cream                                      - 2 tablespoons unsalted butter

- 1/2 teaspoon pure vanilla extract                - Kosher salt

- 6 medium very crisp apples                         - Nonstick cooking spray, for the parchment 

Directions: 

1) Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan. 2) Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray. 3) When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour.

Hot Dog Mummies

Ingredients: 

- One 8-ounce tube crescent dough                        - 8 bun-length hot dogs

- 1 slice white American cheese                                - Ketchup and/or mustard

Directions: 

1) Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. 2)  Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips. 3) Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes. 4) While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies' eyes. 5) Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and "glue" it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.

 Candy Corn Fudge

Ingredients: 

- Nonstick cooking spray                                - 3/4 cup sweetened condensed milk

- Three 4-ounce bars good quality white chocolate, finely chopped

- Orange and yellow food coloring

Directions: 

1)  Line a 6-by-3-by-2 1/2 inch mini loaf pan with foil, being sure to leave a 2-inch overhang on the long sides of the pan. Lightly spray the foil with cooking spray and set aside. 2) Combine the sweetened condensed milk and chocolate in a bowl and microwave for 1 minute. Using a whisk, stir them together until smooth. Pour half of the mixture into another bowl. Stir 3 to 4 drops of orange food coloring into one of the bowls and set aside. Pour half of the remaining mixture into another bowl and add 2 to 3 drops of yellow food coloring to one of them, stirring until evenly distributed. 3) Pour the yellow mixture into the prepared pan. Tap the pan against a flat surface to ensure that it is smooth and even, then chill for 5 minutes. Pour on the orange mixture and spread it into a smooth and even layer. Tap on a flat surface again, and chill 5 minutes more. Top off the fudge with the white mixture, cover with plastic wrap and then chill in the refrigerator until completely set and firm, at least 1 hour and up to overnight. 4) Using the foil overhang as handles, remove the fudge from the pan to a cutting board. Cut the fudge lengthwise into 1/2-inch-thick slices, and then into triangles so that they resemble candy corn.