Candy Apples

23 Oct

This post is just for fun! If someone would have asked me what Candy Apples are …I think I would have assumed it was the same as a Carmel Apple, but NO…it’s totally different :) Check out this recipe below. I found it here.

adapted via Martha Stewart
makes 6 medium or 12 mini candy apples


* Unsalted butter, for parchment paper
* 2 cups sugar
* 3/4 cup water
* 1/2 cup light corn syrup
* 1/2 teaspoon red food coloring, (optional)
* 6 medium apples, or 12 lady apples


1. Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
2. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.


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