Candy Apples

Helga Glaesel de BlandingOctober 15, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

As you know, every year for Halloween I make caramel apples for my mom. It’s her favorite fall treat. This year, I wanted to find a new recipe for caramel apples, but I found this one to make candy apples instead. They look so tempting! These are easy to make and you can make them with, or without the cinnamon oil. I didn’t use any for this recipe, but I recently bought some and I will try this again using the oil since I was requested to make a second batch.

You need to get the syrup to 300 degrees, it took me close to 40 minutes for it to reach this temperature, so be patient. You can start watching your syrup at around 20 minutes (it’s supposed to take about that long). When it finally goes up to 250 degrees, keep an eye on it, it will quickly reach 300. You can use candy apple sticks, lollipop sticks, or ice pop sticks.

My advice is… do not try to bite into these apples if you have any loving feelings at all towards your teeth. I used a table knife to cut down on it and slice pieces off to munch on. They are easy to cut but impossible to bite! Also, I didn’t use Granny Smith apples but got some Gala Apples instead, they have a variety that is smaller (lady apples) which I think is less challenging to eat.

Helga

Candy Apples

Recipe from Confessions of a Cookbook Queen
Yield: 8 normal sized apples

Ingredients:
8 apples, washed and dried completely, with stems removed (Granny Smith, Gala or Fuji)
8 Candy Apple Sticks (much sturdier than regular skewers)
2 cups of sugar
1 cup light corn syrup
1 cup of warm water
⅛ teaspoon Cinnamon Oil
½ teaspoon red food coloring

Procedure:

Insert sticks into the top of each apple. Line a large baking sheet with foil and spray heavily with nonstick spray. Set aside.
Combine sugar, corn syrup, and water in a saucepan over medium-high heat. Bring to a boil, stirring constantly. Keep stirring until the mixture reaches 300 degrees on a candy thermometer. If you’re unsure about the temperature of your candy, drop a bit in a glass of cold water. If it hardens immediately and easily breaks in half, it’s ready. If it sinks to the bottom and is pliable, it needs to cook a bit longer.
Remove from heat and immediately stir in the cinnamon oil and red food coloring. CAREFULLY dip apples in the coating and place on a lined baking sheet to harden.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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