How to make candy apples

• Report rights infringement
• published: 15 Oct 2012
• views: 2120380

Candy apples have been around for a very long time, they are a traditional fall treat Here is Jolene Sugarbaker's channel and link to her candy apple muffins. http://www.youtube.com/user/JoleneSugarbaker http://www.youtube.com/watch?v=7LwLL83e7Ho&feature;=plcp Recipe: 1 1/2 cup sugar 1 cup water 1 cup light corn syrup (if you can't find corn syrup (aka karo syrup or glucose syrup) there are candy apple recipes out there that don't use it, just google a bit) 1/2 tsp ground cinnamon (optional) 1/2 tsp red food colour 6 large apples 6 wooden popsicle sticks In medium pot over high heat bring sugar, corn syrup and water to a boil, stirring frequently. Once the mixture comes to a boil, stop stirring. Boil until mixture registers 285F (soft crack stage) about 15-20 minutes. If you don't have a candy thermometer see this link for description of soft crack stage. Here is an illustrated guide to the candy making stages and what they look like: http://candy.about.com/od/candybasics/ss/candytempsbs.htm While you are waiting for candy to be ready: Line a baking dish with greased aluminum foil or silicone mat. Wash and dry apples and remove stems. Insert sticks into stem end about half way into the apple. When candy reaches desired temperature, remove from heat and with wooden spoon, stir in the food colour and cinnamon. Dip apples into candy mixture to coat evenly allowing excess to drip back into pot. Transfer to prepared baking dish and allow to harden completely. Store uncovered in refrigerator for up to 2 days. Clean up: Remove as much melted sugar as possible into a container that you can throw out (like old milk carton) and then fill pot with water and bring to a boil over high heat until all sugar is dissolved. You can also put the pot into a sink of hot soapy water and let it sit for a couple of hours. You can add more flavouring to the apple coating. You can use flavoring extracts that are available in the baking supplies section of your local supermarket, such as vanilla, almond, anise, maple, and lemon. Approximately 1/2 teaspoon of this kind of flavoring should be enough for a batch. There are also highly-concentrated flavorings specifically for candy making, available online or in specialty stores. The flavor choices are almost endless. These usually come in tiny 1-dram (1 teaspoon) bottles, and 1/8 teaspoon should be sufficient to flavor a batch. Add the flavouring just after removing the candy from the stove and before you pour it onto the baking sheet. Be CAREFUL there might be some splattering as the flavouring comes in contact with the hot sugar mixture.