October 22, 2014
Perfect Candy Apples
INGREDIENTS
- Unsalted butter, for parchment paper
- 2 cups sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon red food coloring, (optional)
- 6 medium apples, or 12 lady apples
- Line a baking sheet with parchment paper; butter parchment, and set aside.
- In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using.
- Bring to a boil over high heat; reduce heat to medium-high.
- Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
- Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside.
- When mixture reaches temperature, immediately remove from heat.
- Working quickly, dip apples in sugar mixture until completely coated.
- Transfer to prepared baking sheet; allow to cool.
