Mojhy Apples ( Pennsylvania Dutch Candied Apples)
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A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- Ready In:
- 25mins
- Serves:
- Units:
1
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ingredients
- 10 apples (use strongly flavored apples, such as Winesap or Mackintosh)
- 1 cup sugar
- 1 cup corn syrup
- 10 wooden popsicle sticks
directions
- Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple.
- Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
- Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
- Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly).
- Dip apples in the candy syrup and twirl in a circular motion until completely covered.
- Place on a buttered pan with the sticks upright and permit to cool.
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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!Reply
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A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
