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close up of candied mummy apples on a white plate
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5 from 36 votes

Candied Mummy Apples

These Candied Mummy Apples are a spooky treat that is the perfect way to liven up the table at your Halloween Party!
Prep Time20 minutes
Cook Time1 minute
Total Time21 minutes
Course: Dessert
Cuisine: American
Servings: 4 Apples
Calories: 320kcal
Author: Wendy

Equipment

  • wooden dowels
  • Medium bowl
  • spoon
  • piping bag with flat tip
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 4 Granny Smith apples washed, dried and stems removed
  • 12 ounces white candy melts
  • 1 tablespoon vegetable shortening or coconut oil, optional
  • 8 M&M candies Skittles, or chocolate chips

Instructions

  • Embed wooden dowels into the center (stem) of the apples.
  • Place the white candy melts and coconut oil or vegetable shortening, if using, into a microwave-safe bowl. Microwave the candy on high for 1 minute. Stir vigorously to allow the candy to continue melting with the residual heat. Return the candy to the microwave and heat in 15-second intervals, stirring well between each, until the candy mixture is smooth.
  • Pour candy melts over each apple, allowing the excess to run back into the bowl. Place the apples on waxed or parchment paper to dry.
  • When the apples are almost completely set, press the eyes into place. Then, allow the candy to totally harden before completing the following steps.
  • If needed, reheat the candy by melting in the microwave for 15 to 30 seconds.
  • Place the apples with the eyes down and drizzle the apples in one direction with the candy. When the candy is almost completely set, drizzle again in the opposite direction. Allow the candy to totally harden before flipping the apples and repeating the process on the opposite side.
  • Make sure the candy is hardened before packaging or serving.

Notes

  • Almond bark can be substituted for the candy melts but it is not entirely white.
  • Any small candy or morsels can be used for the eyes.
  • The vegetable shortening or coconut oil helps the candy melts and pour in a smoother consistency. 
  • Refrigerating the apples may cause cracking of the candy.
  • If desired, apples can be coated in melted caramel before coating in the candy melts.
  • For easier drizzling of the candy, you can use a piping bag with a flat tip but be aware that the candy runs from the bag very quickly.

Nutrition

Serving: 1Apple | Calories: 320kcal | Carbohydrates: 49g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 0.3mg | Sodium: 42mg | Potassium: 195mg | Fiber: 4g | Sugar: 43g | Vitamin A: 103IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 0.2mg