MAKES: 4 APPLES

• small sauce pan
• wooden spoon or plastic spatula
• wooden pointed sticks
• large shallow plate for toppings
• 4 apples
• 330g caramel sweets

1. Wash and dry apples and add sticks
2. Unwrap caramel sweets and place in small sauce pan
3. Melt sweets over medium-low heat and add 2 tbsp water – stir frequently until completely melted (no lumps)
4. Remove pan from heat and coat apples in caramel – hold pot handle and tilt so caramel pools on one side
5. Dip freshly coated apple in desired topping (e.g. nuts, cereal, sprinkles, chopped Oreos etc)
6. Place on baking sheet lined with parchment
7. Continue with next apples (when near the bottom of caramel, use spoon to coat apple)
8. Once all apples are coated, place baking sheet in fridge

https://www.delish.com/holiday-recipes/halloween/g696/how-to-make-caramel-apples/

MAKES: 12

https://www.delish.com/cooking/recipe-ideas/recipes/a55668/dracula-dentures-recipe/

MAKES: 6-8

PREP TIME: 25 minutes plus 1hr 10mins proving

COOKING TIME: 10 minutes

INGREDIENTS

• 1 tsp dried yeast
• 2 tbsp caster sugar, plus more to coat the doughnuts
• 120ml whole milk
• 280g strong white bread flour, plus more for dusting
• A pinch of salt
• 45g unsalted butter, melted
• 1 egg, beaten
• Sunflower oil, for deep-frying and greasing
• About 4 tbsp apple sauce (shop-bought or home-made)
• About 4 tbsp custard (shop-bought or homemade)
• Maple syrup, to serve

METHOD

1. Stir the yeast and sugar into the milk. Set to one side for 10 minutes and allow it to activate and become frothy.
2. In a mixing bowl or in a stand mixer fitted with the dough hook, add the flour, pinch of salt, melted butter and beaten egg and mix well for at least two minutes to form a soft and sticky dough.
3. Cover with a clean, damp cloth and rest the dough for 10 minutes.
4. Hand-knead the rested dough or mix in the mixer with a dough hook for a further two to three minutes, until it becomes smooth and supple.
5. Cover and rest again for 20 to 30 minutes, or until it has increased in size by about half.
6. Tip out on to a lightly-floured work surface and roll it out to about 1.5cm thick. Cut out six to eight 8cm circles and place each round on greased baking paper, reserving the offcuts. Cover the doughnuts with a clean tea towel and allow to prove for 30 minutes to one hour, until doubled in size.
7. Fill a deep-sided saucepan two thirds full with oil (do not overfill). Heat it to 180C, or until a little piece of dough sizzles and rises to the surface and browns immediately.
8. Working in batches, fry each doughnut for about a minute and a half on each side, until golden all over, then carefully remove with a slotted spoon and transfer to a wire rack. Coat with extra sugar while still warm.
9. Put the apple sauce into a piping bag fitted with a medium, round piping nozzle, or use the corner of a small, sturdy plastic bag with the tip cut off. When the doughnuts are cool enough to handle, push the piping nozzle (or use the tip of a knife to make a hole so that you can push in the plastic bag) into the centre of each doughnut and fill with the apple sauce, then repeat with the custard.
10. Put all the doughnuts on a large serving plate and drizzle liberally with the maple syrup to serve.

https://www.telegraph.co.uk/recipes/0/apple-custard-doughnuts-recipe/