Similar to a caramel apple, candied apples are am old fashioned treat of apples with a sweet glaze over them opposed to being dipped in caramel or chocolate. Start with nice juicy apples to create the perfect candied apple.
You can make these without a candy thermometer but if you have one I recommend using it. You'll need to be a little careful when glazing the apples to make sure it doesn't harden too fast. Candied apples are a bit hard to come by nowadays but you can make them in your kitchen at home no problem.
Do you prefer caramel apples or candied apples? I'm not sure what I like best . . .
- 6 medium apples, firm
- 6 wooden skewers
- 2 Cups sugar
- 2/3 Cup light corn syrup
- 1 Cup water
- dash salt
- 1 cinnamon stick
- red food coloring
- Wash and dry apples.
- Remove stems from apples and insert skewers where the stems used to be.
- In a medium-size heavy saucepan combine sugar, corn syrup, water, salt and cinnamon stick.
- Stir the mixture until sugar dissolves.
- Cover the pan and cook three minutes.
- remove the lid and cook without stirring until it becomes brittle or registers 290 degrees Fahrenheit on your candy thermometer.
- Remove the cinnamon stick and add a few drops of red food coloring.
- Twirl each apple in the red glaze and place on foil to set. You may want to keep the mixture over a double boiler to keep it from hardening too fast and work quickly.