Swirled Candied Apples

INGREDIENTS:

6 small to medium apples

14 ounces white candy melt

6 ounces pink candy melt

1/4 cup clear sugar sprinkles

6 wooden skewers

6 6-inch cookie sticks

ribbons for making bows

INSTRUCTIONS:

Place the white candy melt into a microwaveable bowl. Microwave for 1 minute at 50% power. Stir even if you don’t think it needs it.
Microwave for 30 seconds at 50% power. Stir. The candy melt should become smoother as you continue to stir. If candy melt is not smooth, microwave again for 30 seconds at 50%.
Remove stems from all the apples.
Dip the bottom 1/3 to 1/2 of an apple into the candy melt. Lift out. Allow excess to drip into bowl. Use a butter knife to swipe off any pooling.
Coat candy melt with sugar sprinkles. Place apple, candy coated side up, onto a parchment paper lined surface.
Continue coating the remaining apples. If the candy melt firms up during this process, microwave for about 15 seconds at 50% power and stir. Do not overheat as it might seize.
Insert a wooden skewer into the bottom end of each apple.
Place the pink candy melt into a separate microwaveable bowl. Microwave for 1 minute at 50% power. Stir even if you don’t think it needs it.
Microwave for 30 seconds at 50% power. Stir. The candy melt should become smoother as you continue to stir. If candy melt is not smooth, microwave again for 20-30 seconds at 50% power.
Transfer candy melt into a small plastic storage bag. Twist to close. Cut off the tip to create a 1/8-1/4-inch opening. Pipe a asterisk design that is twice the width of the apple over the white candy melt.
Dip the bare stem end of the apple slowly into the candy melt while simultaneously rotating the apple at 180°.
Pull apple straight up. Gently shake off drips. Using a butter knife, carefully to swipe off any pools of candy melt without removing the swirls.
For the next 40 seconds toggle between holding the apple upright and pointing it downard for 10 second intervals each. This allows the candy melt to start to set without pooling in any one particular spot.
Set apple aside and allow candy melt to harden.
The center of the pink asterisk design in the bowl will be faded. Reapply the asterisk only in the faded area using the pink candy melt.
Continue to coat and swirl the remaining apples, reapplying the asterisk as needed.
Once the candy melt has harden around the apples, twist and remove the wooden skewers.
Insert the cookie stick into the stem end of each. If it does not go through. Use a wooden skewer first to dig through, then try it again with cookie stick.
Tie a bow around each cookie stick.
To serve: slice into quarters first. If you want smaller wedges, microwave the quarters 3-5 seconds to soften the candy melt without melting it. They tend to chip or break off when cut into small slices and this prevents it from happening.
Store at room temperature.
Makes 6 candied apples.

Recipe notes:

It’s best to use a bowl that is about the height of the apple and at least twice as wide. The extra space is key to the formation of the swirls.
The amount of candy melt needed will increase if you use large apples and/or larger bowls. Larger bowls will create more waste. Stick as close to the bowl size recommended in Notes 1 to avoid excess waste.
The cooking time and number of intervals is based on a 1000W microwave oven. Adjust your cooking time according to the wattage your microwave—stronger wattage require less time and weaker will need more time.