Classic Red Candy Apples
Source of Recipe
Marcy Goldman
List of Ingredients
12 medium apples (MacIntosh or Granny Smith)
12 wooden skewers or popcicle sticks
3 C sugar
1 1/12 C white corn syrup
3/4 C water
1/2 t red (or green) food coloring
Recipe
Line a baking sheet with parchment paper and spray it with vegetable spray.
Wash and dry apples very well. Remove stems and insert the sticks. Set aside.
In a medium sized, heavy bottom saucepan, heat sugar, corn syrup and water.
Stir over low heat to dissolve sugar and let come to a gentle boil.
Have a pastry brush nearby and dip it in water. As syrup is boiling, use the wet pastry brush to brush down inner sides of saucepan to prevent crystallization.
Allow to boil gently until it reaches 310 F. on a candy thermometer or perform the hard crack candy test: drop a bit of syrup in a glass of cold water - it should become brittle in seconds.
Remove saucepan and let syrup sit a moment then stir in food coloring (it will foam a bit at this point). Immerse apples, allow excess to drip off, and place them on the baking sheet. Allow apples to cool thoroughly. If desired, remove apples from baking sheet and wrap them in a piece of cello and tie with a decorative ribbon or raffia or use an elastic band to hold in place.
Makes 12 Candy Apples
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