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Candied Apples

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"Red Hots give the candied coating that classic cinnamon flavor and color. Use Granny Smiths, and you'll have an awesome contrast between green apple and candy-red color. You need to be careful when working with hot sugar, but the payoff is worth it. This is a showstopper of a dessert or treat for an after-school snack. You'll need a candy thermometer."

List of Ingredients

â—¦ 2 cups sugar
â—¦ ½ cup light corn syrup
â—¦ ½ cup water
â—¦ ½ cup Red Hots or other red cinnamon candies
â—¦ 15 drops red food coloring
â—¦ 8 tart apples, such as Granny Smith, stems removed
â—¦ 8 candy apple sticks or wooden craft sticks


Recipe

Combine the sugar, corn syrup, and water in a small heavy saucepan and gently stir with a fork over medium heat just until the sugar is dissolved.

Raise the heat to medium-high and bring to a boil, without stirring. Add the cinnamon candies, insert a candy thermometer, and continue boiling, washing down the sides of the saucepan with a wet pastry brush occasionally to dissolve any sugar crystals. When the mixture registers 302° F (hard crack) on the thermometer, remove from the heat and stir in the red food coloring. Let stand until the candy stops boiling.

Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Insert the candy apple sticks into the stem ends of the apples. Carefully tilt the saucepan and dip each apple into the candy, swirling to coat the bottom and sides; allow the excess candy to drain back into the saucepan, and transfer the apple to the prepared baking sheet. Let cool and harden. (Candied apples are best served within 24 hours.)

Makes 8 candied apples