CANDIED APPLES
5 candied apples
Combine in a medium heavy saucepan:
- 2 cups granulated white sugar
- ⅔ cup light corn syrup
- 1 cup water
- (1 cinnamon stick)
Cook, stirring, over medium heat until the sugar has dissolved. Bring to a boil. Cover and cook for about 3 minutes, until the steam has washed down any crystals on the sides of the pan. Uncover and cook, without stirring, nearly to the hard-crack stage, 290°F.
Meanwhile, insert a wooden skewer in the stem end of each of:
- 5 medium apples, washed and dried
Remove the cinnamon stick from the syrup if used. Add:
- A few drops of red food coloring
Transfer the syrup to the top of a double boiler over boiling water. Working quickly, dip the apples in the syrup, turning to coat, and stand them on a metal flower holder or a baking sheet lined with wax or parchment paper or a silicone liner to harden, see below. Or, to make the apples easier to handle after dipping, roll the tops in:
- (Finely chopped nuts)
and stand on a piece of foil or parchment paper.