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Neon Colored Apples

Neon Colored Apples

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Ultra-bright, neon-frosted candy apples that are sure to grab party-goers' attention!MORE+LESS-

Updated December 25, 2014

Candy melts in green, pink and orange


tablespoons coconut or vegetable oil

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  • 1

    Start with a bag of colored candy melts, food coloring and oil.

  • 2

    Melt the candy melts according to package directions and then add a few drops of bright food coloring. Mix together and then add 3 tablespoons coconut oil.

  • 3

    Put a popsicle stick in the top of the apple and then dip into the candy melts. Place on a plate to cool.

  • 4

    Follow the same instructions with other colors of candy melts to get a rainbow effect.

No nutrition information available for this recipe

More About This Recipe

  • Summer makes me think of the county fairs that are taking place all over the country.

    I see posters advertising fairs everywhere, and drive by them every weekend.

    When we stop in, one of my favorite things to grab before hitting the bumper cars is a candy apple! I've made yummy caramel candy apples a few times, and there's always the popular chocolate-dipped with crazy toppings, but I wanted to try something different. So I made ultra-bright, neon frosted candy apples that are sure to grab party-goers' attention!

    I made a variety of hues with food coloring, candy melts and some coconut oil (you can use vegetable oil too). I put them in our window box, and when my husband came home they brought a big smile to his face! They're sweet and delicious, and add a bright and happy feeling just sitting on the platter. It's like being at the fair, but without the lines. And just wait until you try them!

    To make your own, melt the candy melts in a glass bowl.

    Then add your desired food coloring and stir.

    When the mixture cools just a bit, add in a few tablespoons oil and stir some more.

    Then dip the apples into the melts and place on a plate to dry.

    Repeat the process for more colors, then enjoy the rainbow!

Jolly Rancher Candied Apples: Disney’s Frozen Inspired Colors

I’ve been so uninspired lately and found myself in a slump. I feel as though I’ve had writers block but with a crafter’s twist. It’s not fun. My husband and his partner at work started talking about candied apples made with Jolly Ranchers candies. They told me you could make them with edible glitter for Halloween. I decided to give it a try. My husband said just melt the Jolly Rancher candies on about 250 degrees for about 5 minutes and dip the apples. Well… it’s not that easy and that definitely didn’t work. We have made regular candy apples before from our regular recipe but not with Jolly Ranchers candies. Time to give it a try.

As I shopped for the Jolly Ranchers I remembered the beautiful blue colored candies in every bag. I immediately thought of the latest craze for Disney’s Frozen movie. Voila! Inspiration hit me! I must made Disney’s Frozen inspired Candied Apples from Jolly Rancher. YES! YES! YES! (I was acting out that scene in When Harry Met Sally when it hit me!)

Off to Hobby Lobby I went. I have their handy dandy app downloaded on my phone so I can always get 40% off any regular priced item because every little bit of savings is worth it. I had to figure out a way to make that blue colored Jolly Rancher a lighter color and solid. I’ve dabbled in lots of food colorings and new that I needed to find a white color to make the color I wanted but I wasn’t sure it would mix well with the candy or not. I ended up grabbing the AmeriColor Soft Gel Paste in bright white (as seen here on Amazon) and I was on the hunt for a silver edible glitter which they didn’t carry. They carried stars and hearts but not the edible glitter I needed. I was able to order the silver edible glitter on Amazon though. I don’t know if they were just out because it’s a popular product or it’s just so new they didn’t have it. Lastly, I grabbed some lollipop sticks (be sure to get the 6 inch lollipop sticks like these here on Amazon) because after you stick it in the apple you still have enough room to hold the candied apple in your hand. Don’t get the smaller sticks. Finally, I was done and headed to checkout at the register.

Now for the testing of this project. I started by prepping my apples by putting sticks in the tops of them. I also prepped a glass plate with non stick cooking spray for a place to put my apples right after I dip them. (don’t use wax paper because it doesn’t work)

I preheated the oven to 250 degrees. I put the Jolly Rancher candies (blue color only) in a pan that could go in the oven (make sure the handle on your pan is safe to bake in the oven). My candies never started to melt so after about 5 minutes I bumped the temperature up to 350 degrees. It took about 10 minutes before the candies really started to melt. I left them in there for another 5 minutes (15 minutes total) to get it at the perfect consistency. I opened the oven and checked them every five minutes just to make sure they weren’t being over cooked. I used a fork in between every five minutes of cooking the candies to test them. If the candy is hard to lift when you are testing it, you need to bake it longer. It should be the consistency of syrup.

Once your consistency is correct pull it from the oven and immediately add a couple drops of the bright white AmeriColor Soft Gel Paste until you get the desired color you want. If you decide not to add the white coloring the candy mix it will look almost like glass. Like this:

Next, add a couple shakes of the edible glitter (if you want the sparkle effect). Stir it immediately and dip your first apple. Be very careful not to touch the handle. I used a fork and the handle from the lollipop stick to dip the apple then I laid it on the glass plate I had previously sprayed with non cooking spray. If you find the candy is cooling and getting stiff, just put it back in the oven to heat it up again until you get the consistency you need. I actually put it back in the oven between apple dips.

TIP: If the Jolly Rancher candy is not melted enough, the candy coding on the apple will be too thick to eat. I found it much easier to eat the apple with a very thin layer of Jolly Rancher candy.

I ended up using a apple slicer to cut the candied apple and eat it. It reminded me of eating a Tootsie pop. The hard outer shell with a chewy center. The candies are very tart so I would use sweeter apples unless you really like the tart of the apples and the candy together.

It love the way the edible glitter added a sparkle to our Frozen inspired candied apples! It’s came out perfect! The kids really like them. Next time I plan to make an Olaf on the lollipop stick with marshmallows. That would be cute! I have tons of Jolly Rancher candies left over and I can’t wait to make more with the other colors. I’m thinking the red ones would be good for the holidays.

The last thing I should mention is the clean up. Melted hard candy clean up sucks. It really does. Don’t waste any time trying to clean that pan you used to melt the candy. Just soak it in water for a few hours and it will melt away. It doesn’t even have to be hot water either.

A Fun and Healthy Summer Treat

These real fruit slushies get their gorgeous color and sweet flavor from whole frozen fruits and a touch of honey. Whole fruits provide kids with fiber, vitamin C, antioxidants, folate, and potassium… (good luck finding all that in a storebought popsicle… even the “natural” kind!)

These slushies come in a rainbow of natural colors depending on what fruit you make them from. You can get as creative as you (and your kids) like with the fruits you use. Here’s a few ideas to try individually, or in combinations:

  • strawberries
  • blueberries
  • raspberries
  • watermelon
  • peaches
  • pineapple
  • mango
  • grapes
  • cantaloupe
  • honeydew
  • cherries

Pop! Cider

You can toast with a plain flute of bubbly, but this fizzy cocktail is a delightfully flavorful alternative, enriched with a splash of apple cider and a little Bénédictine, which offers herbal, honeyed flavors. No need to shell out for Champagne here—budget-friendly Prosecco works just fine.

Chocolate Caramel Apple Cauldron

Conjure up some wickedly fun Chocolate Caramel Apple Cauldrons for your Halloween party guests. Each caramel apple is coated in deep dark chocolate then is decorated with modeling chocolate flames and neon green bubbling brew.

Originally Published October 25, 2011

I just had to find time in my crazy Halloween schedule to get this recipe for Chocolate Caramel Apple Cauldrons posted.

Our witch-themed party inspired me to transform a chocolate dipped caramel apple into a cauldron complete with flames and bubbling brew made out of modeling chocolate.

I made my own caramel apples and pushed the stick into the apple at an angle so that it would look like a large spoon stirring the cauldron and love how they turned out.

Chocolate Caramel Apple Cauldron (makes 6-10)

You will also need to make white and dark modeling chocolate, see the modeling chocolate recipe, here.


6-12 caramel apples (the size will determine how many you can make)
16 ounces melted and tempered semi-sweet chocolate
or melted dark cocoa candy melts/confectionery coating
1 recipe white modeling chocolate
1 recipe dark modeling chocolate
food coloring/icing coloring (I used neon green, yellow, red, orange)

When You Should Wash It?

If you don’t feel that the wig you have is sticky and dry, there is no need for you to wash them. If you do feel these, then you should start preparing them for washing. The biggest mistake people make in this process is simply throwing it into the washing machine. When you think about it, you will see that this can be a quite damaging thing to do.

The device can be too fast and rough for products as delicate as wigs can be. Instead, you should treat these as your own hair to some degree. But you shouldn’t use similar shampoos for them. Depending on the sort of wig you have, this process can be much easier than when you wash your natural hair. You just need to be patient and careful.

Rescuing the Appletini

Before Sex and the City boosted the Cosmopolitan’s popularity into the stratosphere, the Appletini was the bar world’s brassiest celebrity. The Day-Glo drink graced menus at New York’s bygone C3—a French bistro where, in 2000, a then-little-known bar manager named Julie Reiner added it to the cocktail menu—and at Applebee’s restaurants from Times Square to Tucson. It even enjoyed a minor role in the 2010 film The Social Network, becoming the unofficial drink of Facebook along the way.

The antifreeze-colored cocktail made from vodka, Sour Apple Pucker, lemon juice and Cointreau, typically garnished with a slice of Granny Smith apple and a maraschino cherry, was invented at Lola’s, an iconic West Hollywood bar, in the late ’90s. It was an era unafraid of high-fructose corn syrup and candy-colored drinks. The Appletini’s popularity endured into the early aughts a New York Times article even declared in 2000 (admittedly, a bit late to the party), “The apple martini is officially in season.”

Two decades later, the Appletini is staging a comeback. At Existing Conditions in Greenwich Village, bartender Garret Richard’s reinterpretation, MacIntosh Plus, puts a thoroughly contemporary spin on the retro formula. The creation of the drink, named after the Vaporwave artist of the same name, was largely serendipitous, sparked by Existing Conditions’ co-owner Dave Arnold’s love of hyperregionalized ingredients—in this case, shagbark.

“We didn’t set out to create a riff on an Appletini,” says Richard. “Dave was working on a new ingredient, shagbark, a type of hickory that he foraged on his property in Connecticut. Hickory tends to impart sweet and comforting aromas to food, and he wanted to see if this iconic wood could be used in a cocktail,” explains Richard. “The syrup he made from the bark had an umami-like richness, followed by a smoky sweetness—it imparts a meaty flavor to the drink.”

Related Recipe

MacIntosh Plus

For the base spirit, Richard intended to use calvados, an obvious choice for the apple-forward drink, but he experimented with a number of other spirits, too, including the anise-flavored arak. Ultimately, he landed on Drouin Calvados La Blanche, an unaged apple eau-de-vie. “Because it’s unaged, it allows the hickory syrup to ‘artificially’ age the spirit,” explains Richard. “The result is an apple brandy that tastes like it’s been matured in hickory barrels, which isn’t something that’s actually done.”

Clarified lime juice adds a bright, tangy note in place of the artificial Sour Apple Pucker of the original. “Because apples and limes both contain malic acid, they share a similar ‘sour bite,’ says Richard. “They’re not just compatible they often bring out the best in one another.” The addition of saline, meanwhile, “helps the guest perceive the distinct layers of a cocktail and allows bartenders to not have to oversweeten a drink to get its flavors across.”

But Richard still felt something was missing. He upped the clarified lime and syrup amounts slightly and added an equal amount of Carpano Bianco vermouth to round out the drink. Arnold then added a small measure of green food coloring as a playful nod to the original Appletini.

The cocktail is stirred for a silky, Martini-like texture, but the method retains the “citrus pop of a sour apple,” says Richard. “At Existing, we have a large variety of hybrid cocktails that are stirred but contain citrus. The clarified citrus is relegated to the role that a fortified wine would normally have in a stirred drink, providing acidity and structure.”

The MacIntosh Plus is served in a coupe chilled with liquid hydrogen and presented without a garnish, which allows the color to shine. “It raises eyebrows… Customers tend to think it’s more serious than it is, and often lose faith when they’re served a drink that’s a neon-green color,” says Richard. “Their excitement returns after the first sip.”

Richard acknowledges that the bar tends to undersell how much work goes into their drinks, but enjoys the challenge of making their particular vision come to life. “Whenever we’re presented with a new ingredient like shagbark hickory, our goal is to find a way for it to shine.” Mission accomplished.

Building Existing Conditions' Appletini

Apple eau-de-vie forms the base of Garret Richard's MacIntosh Plus.

House-made hickory syrup adds an umami-like richness and smoky sweetness to the drink.

We love following these simple steps & quick tricks to getting the brightest hues on your homemade donut glaze.

1. Whisk together the powdered sugar, water, and food coloring in a bowl. Using a whisk here is really important to ensure everything is combined well.

2. Adjust the consistency of the glaze, by adding a small amount of sugar if it’s too watery, or adding water if it looks too thick.

3. Repeat in a couple of different bowls to get various shades of color.

4. Pour the glaze over the donuts, cookies, apples, or cakes… Seriously, this would be amazing on almost anything.

5. Add sprinkles, candies, or jimmies while the glaze is still wet, and allow the donuts to set before eating (if you can help yourself!).

What is modeling chocolate?

  • Modeling chocolate, also known as chocolate clay, is a pliable mixture of chocolate and corn syrup.
  • It is very similar to fondant but it tastes like chocolate.
  • Modeling chocolate can be used like fondant to decorate and cover cakes or it can be used as a sculpting material to create forms and shapes.
  • It dries harder than fondant, so sculpted pieces made of modeling chocolate will hold their shape really well.
  • It will harden when left at room temperature to dry but will soften once in your mouth.
  • You can use pure chocolate, compound chocolate (also known as confectionery coating, Candy Melts, melting wafers, or almond bar), or even chocolate chips to make it at home.
    • When modeling chocolate is made using compound chocolate (made using a vegetable fat like palm kernel oil instead of cocoa butter) it is called Candy Clay.

    Mr. Washington's Cherry Pie

    In honor of George (of course), the following recipe uses canned, frozen or bottled sour cherries. Canned cherry pie filling is a bright-red, gelatinous substance that bears only faint resemblance to the fruit from which it supposedly springs. Bakers who've used sour cherries know they're well worth the effort. Hopefully your store carries these cherries they're a tawny red, rather than neon-colored. Many coops carry individually quick frozen sour cherries, which have a beautiful bright red color and unforgettable flavor.


    • one prepared double pie crust or your favorite recipe
    • 5 to 6 cups (1125g to 1350g) sour cherries, packed in water or individually quick frozen
    • 3/4 cup (149g) sugar
    • 3/4 teaspoon cinnamon, optional
    • 1/4 cup (43g) quick-cooking tapioca or 1/2 cup (99g) Pie Filling Enhancer
    • 1 teaspoon almond extract
    • 1/2 teaspoon salt
    • 2 tablespoons (28g) butter, optional


    Divide the dough into two pieces, making one chunk slightly larger. Roll the larger piece of dough into a 13" circle. Transfer the circle to a 9" pie pan.

    Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.

    Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.

    Stir in the almond extract and salt. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.

    Perfect your technique

    Cherry Pie

    Spoon the filling into the pastry-lined pan, and dot with butter.

    Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.

    Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.

    Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.

    Tips from our Bakers

    Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.

    Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.

    Watch the video: COLOR CHANGING MOOD LIGHT 12 Hours FAST SPEED Multi Colour Screen Relaxing Rainbow colours (July 2022).


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