The classic, candy-coated apples. As the name suggests, the coating is a candy. Candying requires a sugar syrup to be heated to a specific temperature that allows crystals to form in a specific pattern which gives provides the candy with specific characteristics- fudge, caramel, and hard candies like peanut brittle are all “candy” but each have different crystal structures.
|1 c||light corn syrup|
|2-3 inch||cinnamon stick|
|3-4 drops||red food coloring (optional)|
Special Equipment Required
7 or 8 wooden dowels or sticks
wax or parchment paper
paper cupcake liners
Line a baking sheet with parchment or wax paper. Unfold and flatten 7 to 8 cupcake tin liners and distribute on the baking sheet. Rinse and dry 8 apples and remove their stems. Insert wooden dowels or another appropriate type of stick into the stem end of the apples.
Keep a double boiler or a pot of simmering water at the ready. It will be needed to keep the syrup hot enough to prevent it from hardening while the apples are coated.
Combine all ingredients and stir to dissolve the sugar. Bring to a boil and hold for three minutes, without stirring. Brush down the sides of the pot with a pastry brush to remove any crystals that form. Continue to boil until the syrup reaches 290º F on a candy thermometer, or the soft-crack stage.
Bring water in double boiler or pan to a boil. Remove the cinnamon stick and add food coloring if desired. Set pan with syrup over, but not in, the boiling water. Quickly dip each apple into the syrup, carefully twirl each apple to remove excess coating. Set on cupcake liner and allow to set.
Recipe can be divided in half to prepare 4 apples. Candied apples should be eaten within a day.
Tips & Tricks
Any type of apple can be used so go with any variety you prefer, or try a couple different types and find out which you like best. I do like to use tart apple varieties which balance the sweetness of the candy coating.
Any coating that goes astray is more easily cleaned with hot water, which helps to both melt and dissolve the syrup.