Sunday, December 12, 2010

Candied Apples

Shiny, glistening, ruby red candied apples. A staple at Halloween and county fairs alike. Edie's birthday party wouldn't be complete without them.


Candied Apples

10 medium-sized tart apples, like McIntosh
10 wooden sticks or skewers
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 tsp (about 20 drops) red food coloring
1/2 cup Red Hots candied or 25 Atomic Fire Balls*

1. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of apples securely.

3. Add sugar, water, corn syrup, hot water and food coloring into a large pot. Boil until temperature reaches 250 degrees Fahrenheit on a candy thermometer.

4. Add Red Hots or Atomic Fire Balls to the pot (Red Hots will complete melt away, Atomic Fire Balls will not). Boil until temperature reaches 285 degrees Fahrenheit on a candy thermometer.

5. Remove pot from heat. Dip apples into the mixture, allow excess to drip back into pot. Allow to cool on foil-lined baking sheet.

*It sounds like a lot of spicy, fiery flavor, but it only lends subtle cinnamon taste.


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