Candy Apple

Makes 12 apples

These are the crunchy-coated carnival apples of your childhood! You can skip the red food coloring if you prefer. They will be glossy and just as tasty.

Ingredients

  • 12 apples
  • 12 sticks
  • 4 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • Red coloring, as needed
  • Cinnamon extract, as needed

Directions

  1. Clean and dry the apples. Insert a stick into the stem end of each apple. Lightly oil a sheet pan, or line it with parchment paper, to hold the dipped apples.
  2. Combine the sugar, corn syrup, and water in a 2-quart saucepan. Stir while bringing to a boil.
  3. Cover the saucepan and boil for 4 minutes. Remove the cover, insert a thermometer, and cook without stirring until the temperature reaches 310°F.
  4. Remove from the heat and shock the bottom of the saucepan in ice water for 20 seconds to prevent carryover cooking.
  5. Gently stir the color and flavor into the hot sugar.
  6. Allow the cooked sugar to sit undisturbed for 5 minutes to cool and for bubbles to subside.
  7. Dip the apples one at a time in the hot sugar to coat the outside of the fruit with candy.
  8. Allow the excess candy to drip off the apple, and put on the prepared pan with the stick facing up to cool and harden.

Keys to Success

  • If using supermarket apples, you must wash off the wax for the candy to adhere.
  • Be careful to cook the sugar accurately. If the candy is cooked to too high a temperature, it will have a caramel color and flavor; if cooked too low, it will stick to your teeth rather than breaking cleanly.
  • Exercise extreme caution when cooking sugar for hard candy, as it can cause severe burns.
  • Do not stir the sugar during the cooling stage.
  • If the sugar is too hot during dipping, it will make a very thin candy coating; allow it to cool enough first. If it is too cool, it will make a very thick coating and should be reheated first.
  • Paste color is preferred, but liquid color may also be used.

CIA FOODIES


Candy Coated Apples

Candy Apple

Makes 12 apples

These are the crunchy-coated carnival apples of your childhood! You can skip the red food coloring if you prefer. They will be glossy and just as tasty.

Keys to Success

  • If using supermarket apples, you must wash off the wax for the candy to adhere.
  • Be careful to cook the sugar accurately. If the candy is cooked to too high a temperature, it will have a caramel color and flavor; if cooked too low, it will stick to your teeth rather than breaking cleanly.
  • Exercise extreme caution when cooking sugar for hard candy, as it can cause severe burns.
  • Do not stir the sugar during the cooling stage.
  • If the sugar is too hot during dipping, it will make a very thin candy coating; allow it to cool enough first. If it is too cool, it will make a very thick coating and should be reheated first.
  • Paste color is preferred, but liquid color may also be used.

Ingredients

  • 12 apples
  • 12 sticks
  • 4 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • Red coloring, as needed
  • Cinnamon extract, as needed

Directions

  1. Clean and dry the apples. Insert a stick into the stem end of each apple. Lightly oil a sheet pan, or line it with parchment paper, to hold the dipped apples.
  2. Combine the sugar, corn syrup, and water in a 2-quart saucepan. Stir while bringing to a boil.
  3. Cover the saucepan and boil for 4 minutes. Remove the cover, insert a thermometer, and cook without stirring until the temperature reaches 310°F.
  4. Remove from the heat and shock the bottom of the saucepan in ice water for 20 seconds to prevent carryover cooking.
  5. Gently stir the color and flavor into the hot sugar.
  6. Allow the cooked sugar to sit undisturbed for 5 minutes to cool and for bubbles to subside.
  7. Dip the apples one at a time in the hot sugar to coat the outside of the fruit with candy.
  8. Allow the excess candy to drip off the apple, and put on the prepared pan with the stick facing up to cool and harden.

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