Candy Apples
Delightful candy-coated apples that bring back memories of fairs and celebrations, combining sweetness and tang in a delicious treat.
Equipment
- Medium Saucepan
- Candy thermometer
- Baking Sheet
- Parchment Paper
Ingredients
- 8 medium apples preferably tart varieties like Granny Smith or Fuji
- 8 wooden sticks or long skewers
- 2 cups granulated sugar
- ¾ cup water
- 5 tablespoons light corn syrup
- ¼ teaspoon red food coloring add more as needed
Instructions
- Wash and dry apples thoroughly. Insert sticks firmly into the tops.
- Line a baking sheet with parchment paper and lightly grease it with cooking spray.
- In a medium saucepan, combine sugar, water, corn syrup, and red food coloring over medium-high heat. Stir to combine.
- Allow the mixture to boil without stirring until it reaches the hard crack stage (approximately 300°F).
- Carefully dip each apple into the hot candy mixture, rotating to coat evenly.
- Allow excess candy to drip off before placing the apple on the prepared baking sheet.
- Let the candy apples cool and harden at room temperature for about 20-30 minutes.
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Notes
Store in a cool, dry place in an airtight container. Enjoy within a few days for best quality.