Mojhy Apples ( Pennsylvania Dutch Candied Apples)

Total Time
25mins
Prep 5 mins
Cook 20 mins

A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ingredients Nutrition

  • 10 apples (use strongly flavored apples, such as Winesap or Mackintosh)
  • 1 cup sugar
  • 1 cup corn syrup
  • 10 wooden popsicle sticks

Directions

  1. Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple.
  2. Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
  3. Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
  4. Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly).
  5. Dip apples in the candy syrup and twirl in a circular motion until completely covered.
  6. Place on a buttered pan with the sticks upright and permit to cool.
Most Helpful

What a GREAT recipe! I made this adding 4 drops of red food coloring and 1/3 cup of little red cinnamon candies. This recipe easily coated 13 small macintosh apples, a three pound bag. The coating was wonderfully hard, not sticky in a 65 degree, low humidity day and that does make a difference! I dipped directly from the pan on the stove on low heat, instead of over hot water with great results. No more box mix for me! Thanks for sharing this recipe!

meebsmom October 28, 2005