Mojhy Apples ( Pennsylvania Dutch Candied Apples)

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

• Ready In: 25 mins
• Serves: 10

Ingredients

• 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.