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RED CANDIED APPLES

These are like the ones sold at fairs, carnivals and outdoor festivals.


List of Ingredients






6 small apples (McIntosh, Jonathan
Red Delicious, Stayman, Winesap, or
Baldwin are best)
6 popsicle sticks
3/4 C. red cinnamon candies (red hots)
1/4 C. granulated sugar
1/2 C. boiling water
1/4 tsp. fresh lemon juice
Few drops red food coloring

Wash and dry apples and insert sticks into stem end of each. Apples should be room temperature to prevent moisture from forming inside the taffy. Mix remaining ingredients and cook over medium heat in a small saucepan until it reaches 300ºF on a candy thermometer (softball stage), about 12 minutes. It takes a while to reach this stage but it occurs quickly, so do not leave the area while the syrup is boiling. As it nears the 280ºF mark, watch closely as it may burn if you do not take it off the heat.

Quickly dip each apple into the hot syrup, covering it completely, and place it on a greased cookie sheet to dry. Store on wax paper in a dry area. If they are stored in a moist or refrigerated area, they will weep and become sticky.


Recipe