Candy Apples
Ready In: 30 mins
Yields: 12 candy apples
Ingredients
- 12 apples, red-skinned
- 3 cups granulated sugar
- 1⁄2 cup light corn syrup
- 1 cup water
- 12 popsicle sticks
Directions
- Wash and dry apples thoroughly. Ensure apples are crisp and unblemished. Remove the stems, and insert a popsicle stick into each stem until secure.
- Place apples on a large baking sheet lined with parchment paper.
- Add sugar, corn syrup and water to a large saucepan set over medium heat.
- Set a wooden spoon, a glass of water, a pastry brush and candy thermometer beside the stove. use the wooden spoon to stir the mixture until it boils.
- Add candy thermometer to the side of the saucepan.
- Dip the pastry brush in the glass of water and brush down the sides of the saucepan to prevent sugar crystals forming.
- Continue to cook mixture, without stirring, over medium heat.
- When mixture reaches 300F, immediately remove saucepan from heat.
- Working quickly and carefully, twirl each apple until well coated with hot candy.
- Transfer to the baking sheet to cool.
- STORAGE: Place on a decorative platter or individually wrap each apple in cellophane and tie with a ribbon. The apples will keep for three days.
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