Chloe and I made some sweets for our audience for the Vox Magazine this Wednesday! They are more American-style, and they are easy to make, so check them out! （shooting, editing gifs by Meiying Wu. Instruction by Chloe Kenzy）
BAKED CARAMEL APPLES
- 4 medium apples (any kind)
- 8 unwrapped caramels
- 1 tsp. cinnamon
- 1/8 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp. cinnamon
- 2 Tbsp. butter, chilled
- Preheat oven to 400 degrees. Line an 8x8 baking pan with foil.
- In a small bowl, mix oats, flour, brown sugar and cinnamon. Cut in butter with a fork or pastry cutter until the mixture is crumbly. Set aside.
- Cut off the tops of the apples and, with a melon scoop or spoon, scoop out the core of the apple. Make sure to remove all seeds, but leave the bottom in tact so that you have an apple "bowl."
- Place two caramels in each apple, and sprinkle with cinnamon (1/4 tsp. for each).
- Generously sprinkle with the crumb topping.
- Bake for about 20-25 minutes.
APPLE CIDER MIMOSA
- Apple cider
- Melt caramel into a small bowl
- Coat rim in caramel
- Pour champagne and cider in glass
- 6 apples
- 6 candy apple sticks
- 1 cup water
- 3 cups white sugar
- ½ cup light corn syrup
- 1 tsp. vanilla extract
- 2 tsp. purple gel food color (or color of your choice)
- Edible glitter or sprinkles
- Add candy sticks to apples.
- In a medium saucepan, bring water to a low simmer.
- Combine 3 cups white sugar and ½ corn syrup.
- Add 1 tsp. of vanilla to the saucepan with a hint of gel food coloring.
- Cover dip-dyed apple in corn syrup.
- Dip to cover in edible glitter or sprinkles.