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Wednesday, June 12, 2013

The Perfect Candy Apple

Red Cinnamon Candy Apples

Making candy apples isn't as difficult as one might imagine. The secret is in the use of a candy thermometer. If the candy doesn't reach the perfect temp then the result is candy that is either too soft or too hard to eat. Stirring the mixture brings the temp of the candy down slightly- so use your thermometer often to maintain the correct degree for perfect candy.


8 apples (I like Granny Smith for their crispness)
8 wooden skewers (popcycle sticks work great)
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, like Red Hots
Candy Thermometer


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray or smear on butter.
* Parchment paper works equally well. In which case simply smear on a thin layer of butter

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees with candy thermometer. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

4. Once the candy reaches 300, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours but can last for quite some time if wrapped in plastic wrap and refrigerated.

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