Candied Apples and Fall…
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Ingredients
- 16 Apples
- 16 Popsicle sticks
- 2–3 drops of Food Gel Paste – I’m going with Red
- 2 cups water
- 1 cup lite corn syrup
- 6 cups white sugar
- candy thermometer
- chopped nuts (optional)
Instructions
- Make sure apples are at room temperature.
- Wash the apples in warm water and dry them with paper towels.
- Remove the stems from the apples.
- Insert a popsicle stick into each apple (where the stem was removed).
- Place lightly sprayed parchment paper lined cookie sheets on your counter to hold finished candy apples.
- In a saucepan over medium heat add white sugar, water and lite corn syrup–stir and make sure that you keep stirring until all of the sugar has dissolved.
- Continue stirring and heating until candy thermometer gets to 300 degrees.
- Once at 300 degrees, remove saucepan from heat and quickly add a few drops of red food coloring–stir.
- Start with the first apple–dip it into the candy mixture and coat the apple.
- Once coated, dip quickly into the chopped nuts (optional).
- Place coated apple stick side up on prepared cookie sheets.
- Continue with all apples.
- When you get near the end, you may need to reheat the candy mixture.
- You may also need to tilt the saucepan and use a spoon to help coat the last few apples.
- Once cooled, wrap candy apples in clear cellophane and use a twist tie to keep the air out. Saran Wrap and other plastic wraps tend to stick to the apples so we don’t recommend using them.
Notes
To make cinnamon apples add 1 cup of red hot candies when the mixture is at 250F. Gently stir and continue cooking until the temperature is between 285 and 300F on the candy thermometer.
The best Food Gel Paste to use!