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!
- 8 medium red apples
- 8 wooden skewers
- 3 cups sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup water
- 1 drop cinnamon oil
- 1 teaspoon red food coloring
Directions See How It's Made
- Wash and dry apples; remove stems.
- Insert skewer in stem end of each apple.
- Mix sugar, syrup and water in a saucepan; bring to a boil, stirring until sugar has dissolved.
- 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.
- Remove from heat and add flavouring and colouring, stirring only enough to mix.
- Hold each apple by skewer end and quickly swirl in syrup, tilting pan to cover apple completely.
- Remove from syrup, allow excess to drop off, then swirl to spread syrup smoothly over apple.
- Put on lightly buttered baking sheet to cool.