Red Apples on a Stick

READY IN: 45mins
Recipe by Lennie

This is a recipe from Mme. Jehane Benoit, a classic Canadian cookbook author, who says "children love these".

Top Review by Sarah

DH's been after me to make candied apples, even though I have no experiance making candy at all. He loves getting these at carnivals and fairs. Directions were clear and easy. Didn't have a candy thermomiter so the thread tip was very handy. Also couldn't find cinnimon oil here so we took some ameretto and let that sit for about a week with a mix of saigon cinnamon and some cinnamon sticks in it. Mixed 3/4teaspoon of that with 1/4 teaspoon of the food coloring paste I had on hand to get the taste and color. Coated the apples (used Japanese red) and popped in the fridge to set. DH was thrilled beyond words and happy as a clam. I got 5 large apples coated and used the extra to make a flat candy disk that we're slowly breaking up to eat all by itself. Thanks so much for this great recipie- I'll be making it again!

Ingredients Nutrition

Directions

  1. Wash and dry apples; remove stems.
  2. Insert skewer in stem end of each apple.
  3. Mix sugar, syrup and water in a saucepan; bring to a boil, stirring until sugar has dissolved.
  4. Then cook (285F on candy thermometer), without stirring, until a small amount of mixture separates in threads that are hard but not brittle when dropped in very cold water.
  5. Remove from heat and add flavouring and colouring, stirring only enough to mix.
  6. Hold each apple by skewer end and quickly swirl in syrup, tilting pan to cover apple completely.
  7. Remove from syrup, allow excess to drop off, then swirl to spread syrup smoothly over apple.
  8. Put on lightly buttered baking sheet to cool.

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