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Rainbow Candy Apples

Source of Recipe

Rosie Magazine 8/2001


Recipe Introduction

These were adorable. I made red ones flavored with cherry and orange ones flavored with lemon for Halloween. You need really fresh, crunchy apples – don’t bother making them with any but the best apples. If your apples aren’t really, really crunchy, they will get mealy from the heat of the candy. You can also dip them in sprinkles, coconut, nuts, etc. after dipping into the sugar syrup if you like. The magazine notes: for yellow candy apples, use Golden Delicious apples and yellow food coloring; for green, use Granny Smith and green food coloring. To avoid sugar-syrup burns, wear rubber gloves when dipping the apples.

List of Ingredients

4 wooden craft or lollipop sticks
4 small very red McIntosh, Cortland or Empire apples, rinsed and dried, stems removed
1 c. sugar
2/3 c. water
1/3 c. light corn syrup
1/8 t. red food coloring



Recipe

Insert stick into center of stem end of each apple. Line baking sheet with nonstick liner or parchment paper.

In a 2 quart heavy saucepan [I actually used the small saucepan and it worked fine – I think the 2 quart would have made it really hard to dip the apples], combine sugar, water and corn syrup. Cook over medium heat until sugar is dissolved, swirling pan occasionally. Increase heat to medium-high; bring mixture to a boil. Attach candy thermometer to side of saucepan. Boil mixture until temperature registers 300 degrees, 15 – 20 minutes.

Remove syrup from heat. Swirl in food coloring [and flavoring, if using], tilting saucepan, until blended. Holding apple by stick and tilting pan, swirl each apple in syrup until coated all over. Lift apple and gently twirl over saucepan, letting excess drip back into pan. Place on prepared baking sheet. Repeat with remaining apples. Let apples stand at room temperature one hour or until coating hardens.