Old Fashioned Candied Apples

Monday, October 13, 2014

One of the best things about the holiday season ( I think of the holiday season from October  to New Year's)  is making goodies for my family and friends. We live so near the apple orchards of Northern Virginia and I knew that this year I would be going to visit the orchards to get apples to make so many yummy treats. On my short list are candied apples. Our family loves these things They are so easy to make. All you need to make it work is a candy thermometer. You just add ingredients to a saucepan, bring to a boil, wait for hard crack stage ( which is where the thermometer comes in handy) and start dipping. They turn out wonderful every time! One thing I do want to mention. If you do make these apples, use a sweet/tart variety like granny smith, braeburn, fuji or gala. Red Delicious and other soft apples will get mushy. Choose ones that are firm and ripe. You will want to run them under hot water and gently scrub the layer of wax off if you buy the apples from a grocery store. The wax will make the candy coating slide off. If you use local apples from an orchard ( buy local!!!) you will not have to scrub them. Just make sure they are dry.

Old Fashioned Candied Apples
3c sugar
1 c water
1/2 c light corn syrup
1/4 c cinnamon red hot candies
1/4 tsp red food coloring
8 wooden sticks
8 small apples

1.In a heavy bottomed saucepan combine the sugar, corn syrup, candies, food coloring, and one cup of water.
2.Place over medium heat and bring to a boil without stirring.
3.Set a candy thermometer in the side of the pot , and continue cooking, without stirring, until the temperature reaches 290F (18-20 min)
4. Meanwhile, grease a cookie sheet. Remove the stems from the apples and insert a wooden stick into each apple.
5.When candy is ready, remove pan from heat and remove thermometer. Swirl each apple into the candy syrup  until it is coated and hold the apple over the pot to allow any drips to fall back into the saucepan.
6.Place apples on the cookie sheet to cool.
* Work fast. The syrup begins to harden fast. If the syrup hardens, place the saucepan on low heat to loosen it up.
7.Let cool completely. wrap tight.

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