Old-Fashioned Red Candied Apples
These are the kind you found at the circus or carnival! Not the newer version covered with cramel. ;) Candy thermometer is needed for this, as well as popsicle sticks. The number of apples needed depends on the size of the apples, probably 4 medium ones. The recipe states that each batch candies approximately 1 dozen medium apples. I'm not sure I trust that. Cook time depends on your altitude where you live, heat of your burner, and pot used. NOTE: See review by Canada Goose for helpful hints! Thanks, CG!
- Ready In:
- Mix 1st 3 ingredients in saucepan.
- Put on high heat with candy thermometer positioned in center of fluid level.
- While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
- Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
- Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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I wanted to know why cream of tartar was added? And does this help make bubble free candy apples? I have been searching to find a great candy apple recipe because I got tired of my candy apples having hideous bubbles. I've tried everything boiling the wax off, soaking etc and still have bubbles in my candy apples
I gave the recipe to my son and told him not to make any changes. He did exactly that and had enough candy to make 3 medium/large honey crisp apples and 4 small granny Smith apples. We will be using the recipe again because it was very easy and the apples were delicious! I was looking for a recipe that did not use corn syrup and this is definitely it! Thanks for sharing!!