Shiny Candy-Coated Apples
(from largomason’s recipe box)
One of the secrets of this recipe is not to stir the sugar syrup while it’s bubbling and heating. This is hard to do, but leave it alone! It doesn’t need you. Just keep an eye on the temperature, because it gets hot quickly. You also need to work fast to coat the apples once you’ve taken the syrup off the heat. It cools really quickly.
Source: supperinstereo.wordpress.com
Ingredients
- candy thermometer
- 10 sticks/skewers
- 10 red apples (find nice crunchy ones)
- 2 cups white sugar
- 1 cup light corn syrup
- 1 1/2 cups water
- 1/4 cup cinnamon hearts or cinnamon hard candies, crushed (I put them in a plastic bag and hit them with a meat pounder)
- 8 drops red food colouring
Directions
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Generously butter a sheet pan. Don’t try using paper–it will probably end up sticking to the apples. Put skewers/sticks in apples.
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Combine sugar, corn syrup, water, and cinnamon candies in a heavy-bottomed pot and heat at medium heat. I stirred mine to help the cinnamon candies dissolve, but I stopped stirring once the mixture was boiling. Continue cooking your sugar syrup until it reaches 300 F, then remove from heat.
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Working quickly, dip and roll the apples in the candy mixture to coat. Use a spoon to pull syrup over spots you missed, if necessary. Place apple on prepared sheet to cool (this happens quickly).