Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Chef Susan H. Kingsbury prepares Candy Apples for Kid's Camp
Tags:candy apples recipe,candy apples,Chef Susan H. Kingsbury,how to make candy apples, sugar cookies with buttermilk frosting recipe,cheflive,kids dessert
Grab video code:
Susan K. Kingsbury: Hi! My name is Susan K. Kingsbury and I run a company here in Las Vegas called New York Apple where we make gourmet, candy and caramel apples. We also bake Belgium chocolate strawberries, pencil sticks and other confectionery yummies. Today we're going to make candy and caramel covered apples and we start with fresh granny smith apples that have all been individually selected. When you do this at home you want to make sure your apple doesn't have any bruises or any damage on the skin. You want to give it a good wash to get the wax that protects them in a store off, so that you caramel will stick. Okay, today we have choice of chopped peanuts for your toppings or rainbow sprinkles and we also have crushed snicker bar.
What we're going to do, is we're going to dip the apples in melted caramel. This is home made melted caramel and you dip it down till it's about three quarters of the way. See the top how it's not covered on the top, that's because when we start putting the toppings on we're going to push the caramel up over the top. That way we're going to do what's called stripping and we're going to actually take part of that caramel of off there. The reason for that is if we have too much caramel, all of your toppings are going to slide off on to the plate. So we're to take part of the caramel off, shall we do a peanut or a rainbow for the first example?
Susan K. Kingsbury: Rainbow? Okay then we're going to stick in the toppings. Try not to touch the caramel right away because it is at 125 degrees and I don't like you to burn your hands. So we're going to first coat it in the candy then we're going to just set it in there and start pushing from the bottom up, like this, and just keep up we're going to get candy everywhere.
We're just going to keep -- every time if your hands start to feels sticky you're going to take more of the candy in your hands so that you can push it on to the apple, like this and then you're going to -- it's all coated, you're going to take it out and you're going to go like this with your hands and smooth it out and so it's nice and tight on there and you're going to -- there is a sticky spot, I guess I have put more candy on there. When we do these in the factory, we do 10,000 apples a week and they are all made by hand. One at a time.
Susan K. Kingsbury: You did? Okay, what do you think?
Speaker: It's good.
Susan K. Kingsbury: Okay. Now no licking your fingers because you're going to get to take your apples home. Okay. Any questions in how we're going to do this? Okay, I am going to hand the candy down to you, would you grab that and set it by your girls, and you're doing nuts or you're doing nut candy
Susan K. Kingsbury: Sprinkles. Okay then you're going to work with those guys and here's your nuts.
Speaker: And it's like a big [Inaudible]
Susan K. Kingsbury: It does, doesn't it? But you know the base of it is an apple and it's a granny smith apple which is nice and tart and crunchy. It's one way to get your apple a day. Anybody know why the doctor says to eat an apple a day?
Speaker: An apple a day keeps the doctor away.
Susan K. Kingsbury: But why does it keep the doctor away?
Speaker Because it's good for our body.
Susan K. Kingsbury: Yeah.
Speaker: And it keeps your teeth nice and strong.
Susan K. Kingsbury: It keeps your teeth strong, they are full of vitamins, they are full of fiber and fiber is like those little scrubbing bubbles they show in the commercial only it's scrubbing bubbles on your inside, so fiber is really good for you. So this is the healthy way to keep your body growing healthy. I am going to hand out the apples, I want you to save your bags because when we're done making our apples, we're going to put them back in the bags so you could --
Speaker: Can we take them home?
Susan K. Kingsbury: -- take them home, absolutely. So put your best face on there you come.
Susan K. Kingsbury: There you go. This one is for you sweaty. Very good and one for you. You liked it. Peanuts ooh Good! Peanuts are good for you too absolutely. Okay every body take their apple out okay and then one at a time I want you to come on up here and we will do the caramel, because the caramel is hot I am not going to take it down there. No that's a little bit a pressure from there. Okay go ahead and dip your apple in there now remember not all the way because you could see how that caramel went right around the top. That's good. Okay, then what we're going to do next
Susan K. Kingsbury: Yeah, stripping. So spin your apple, then we go and this is exactly how you want to do it at home too, just use the edge of a wood spoon, okay we will take it of the bottom well over the caramel. There you go. Okay, now go back and plunge it in your candy. Now on the crushed snicker bar, you're going to have to use a little work and you're going to get chocolate all of your hands, darn it, darn, okay plunge away, push, push, push, push, push. Perfect okay, you so you're a big boy don't you. Okay spin your apple. Okay in there. I think we got most of that off there and in there. There you go, keep your hand under, there you go. Okay honey.
Apple number three. Come on. Start from the bottom remember and push up. Go ahead and let him stick his in the candy. There you go. Okay go ahead and plunge it in there. Okay pull it up. Wow! Not quite so far. It's got a lot of suction doesn't it. okay now hold it with both hands because it's kind of heavy and turn it, spin. Make sure you keep it over there, yeah, let me give you a hand and just -- it is heavy and it is hard.
Speaker: I will take that and add some more caramel.
Susan K. Kingsbury: Yup! Now that's caramel. Take it of the bottom, there you go. Hold your hand under this so you don't drip. Can the two of you come up together so you can give her a hand? How's it going over there? Let him just set his in there to get some on the bottom and then I am going to go get another. Go ahead, just in push, push, push, push.
Okay now let me pull it up for you because it's kind of heavy. You are doing sprinkles so let me dip it just a little bit more and then we will just spin it, will you help me spin it honey? This is hard. Let me do it just sweat heart. Okay, that one. Can you hold that. Okay got it, okay go ahead push, push, push, push, push and up, and if you want to just go ahead and scrape that off, I am going to get the boys some more candy.
We buy the snickers already crushed for us from the manufacture, but if you want to do this in home, you can use a regular snickers bar and just use a knife and chop it into little pieces and the peanuts, you can take regular peanuts and put them in a food processor
Speaker: These snickers are really hard because you don't -- just chop off the snickers or --
Susan K. Kingsbury: Yeah! That one will be sticky, but just coated on really well now just start pressing on it to make it a nice round ball, here's another. Snickers if you like - you got it. Okay Kelly there you go
Susan K. Kingsbury: Oh I am glad
Speaker: I am supposed to do it two months ago.
Susan K. Kingsbury: Alright in June, two months ago alright. Yeah just roll it in the sprinkles first to get it completely coated. Just go and set a bowl, she's going to help her, okay.
Speaker: The next you do, I wish you do something with the cake.
Susan K. Kingsbury: That's very good. How are you guys doing, good? Push up from the bottom so that the caramel moves. You want to take your caramel and start pushing it from the bottom so that you see like they have theirs cover. Wow! That's seriously covered up, isn't it? Okay. Go ahead and your bag by the edge and slide your apple into, actually no we need to take a picture first so let me see this. Can you guys remember which ones is whose?
Speaker: I remember mine because mine is an apple.
Susan K. Kingsbury: Okay. This is on the end here.
Speaker: Push it your way?
Susan K. Kingsbury: Pull it out. It's looking good, but you got push up from the bottom. Let's see, let's take this and just slide the caramel up, are you pushing you from the bottom, you got to get that caramel pushed up from the bottom. So it's what you can cover. Oops! I am getting sticky stuff on my hands. I get a get more candy because it's getting too sticky on my hands. I know I made a look really easy, didn't I? You make 10,000 apples a weak, it gets a little bit easy.
Susan K. Kingsbury: But I can't take all the credit I have a staff of five that does a lot of a production. You're doing a great job, the big lump of caramel there. Get those lumps of caramel pushed up to the top just by sliding up the side of the apple, try not to pull it off but here it goes sweetie.
Speaker: Thank you
Susan K. Kingsbury: You are welcome. Anybody else need help? Is that fun? What's going to be more fun? Eating it, even better. Okay now you can eat your apple like a regular caramel apple holding on to the stick but they are very heavy, so I am going to show you another way to serve your apple. So I don't cut it in the samples I am just going to use a regular apple.
Speaker: How is caramel good? it?
Susan K. Kingsbury: Oh! Perfect. Everybody watching this, might want to use some help from mom and dad on this okay. You want to cut down the side of the apple about an half an inch from the core and see how there is no core in that apple. Now remember that's going to be all covered with snickers or sprinkles. Turn your apple around, cut straight down the other side then down this edge and down this edge. Now before you throw this away, it's going to have all kinds of goodies right here's so you just might want to eat those off. Yes I will and then we will finish cutting.
These are in order on how you are sitting. Okay then you take this, you turn it over and you can either cut it into one piece or two and the apples are very rich so we recommend you cut this into three pieces like that and then you going to serve it on a serving plate, put the cut side down. Your apple will last 30 days in the refrigerator and once it's cut it will last a week under refrigeration. There you go okay that's how you are going to cut your apples. How are we doing? Can I see your girls' sprinkles up here?
Okay. I need that one too. Alright why don't we leave that one, we will just put a peanut one up here. Did you get yours coated over the top? Do you want this all the way up over the top honey? No, you like it like that. Okay We can just do it like that. Okay. So did every body have fun?
Susan K. Kingsbury: Anybody have any questions? Anybody want to come work for me? Okay.