Description
A classic treat, candy apples are made by coating crisp apples in a vibrant, hard candy shell.
Ingredients
- 12 small red or green apples (any variety)
- 12 lollipop or popsicle sticks
- 3 cups sugar
- ½ cup light corn syrup
- 1 cup water
- ½ teaspoon red food coloring
- 6 cups water (for wax removal)
- 1 tablespoon white vinegar (for wax removal)
Instructions
- To remove wax from apples, boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them.
- Wash and thoroughly dry the apples.
- Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples.
- Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
- Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat.
- Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
- Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back).
- Carefully dip each apple into the candy mixture, turning to coat evenly.
- Allow excess syrup to drip into the pan, then place on the prepared cookie sheet.
- Allow candy coating to cool completely to room temperature.
- Remove from cookie sheet and enjoy, or wrap in cellophane to enjoy later.
Notes
- Ensure apples are thoroughly dry before coating for best results.
- Be cautious when working with hot sugar syrup as it can cause severe burns.
- The hard crack stage (300-310°F) is crucial for the candy coating to harden properly.
- Apples can be stored wrapped in cellophane at room temperature for a few days.