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Candied Apples

6 large, firm Braeburn apples
6 chopsticks
3 cups sugar (try Florida Crystals brand)
1/2 cup light corn syrup
1 cup water
1/2 tsp. cinnamon
1/2 tsp. red food coloring

• Thoroughly wash and dry the apples to remove any wax. (If wax is on the apple, the candy coating will not stick.) Remove each stem and replace with a chopstick.
• Grease a cookie sheet.
• In a large pot over medium heat, combine the sugar, syrup, and water. Stir until the sugar is dissolved.
• Bring to a boil without stirring. Boil until the temperature reaches 300°F (150°C) on a candy thermometer, or until a teaspoon of the syrup separates into brittle threads when dropped into ice water. Remove from the heat.
• Quickly mix in the cinnamon and the food coloring. Carefully dip the apples into the syrup, making sure to cover most of the apple. (If the syrup starts to harden, reheat.) Drain over the saucepan. Set on the cookie sheet, spacing evenly.
• Cool before eating.

Makes 6 servings

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