Snacks & Treats
Red Candy Apples
By Julie Van Rosendaal, Dinner With Julie
Oct 18, 2015
A Halloween classic—and perfect for parties. Try classic red candy apples, or modify the recipe a little to make caramel apples.
Apples that come pre-bagged tend to be smaller than those you pick from the display and make for more manageable candy apples. Make sure the apples are well washed and dried before you begin.
- about a dozen small apples
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- several drops red food colouring
- lollipop sticks, wooden popsicle sticks or small bamboo skewers
1. Wash and dry your apples. Insert lollipop sticks, wooden popsicle sticks or small bamboo skewers into the stem end and set aside. Line a baking sheet with foil or parchment.
2. Combine all the other ingredients in a large, heavy-bottomed saucepan and cook over medium-high heat, stirring to dissolve the sugar (this is important—it will prevent crystallization, just stop stirring once the mixture comes to a boil). Bring it to a boil, reduce the heat to medium-low and cook, swirling the pan occasionally but not stirring, until the mixture reaches 300˚F.
3. Immediately dip the apples: hold them by the stick and submerge completely in the candy; tilt the pan as you need to in order to coat them well. If you would like to add candies or other toppings, sprinkle them over the apples (or dip their bottoms into a shallow bowl before the candy sets), then set them stick-up on the lined baking sheet. Set aside to harden and cool.
4. Once completely cooled, wrap each candy apple in cellophane.
Makes about a dozen candy apples.
For caramel apples, buy a pound of square caramels, unwrap them and melt with about 2 tbsp. cream, then dip and set on parchment to set.
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