How to Make Gourmet Candy Apples
A candy apple, also known as whistling fruit, is an apple that has been coated with a sweet cinnamon-flavored syrup that has been allowed to harden and are skewered on a stick for easy eating. In America, candy apples are often eaten on Halloween because the holiday comes in the wake of the yearly apple harvest. They can be found being sold by concession stand vendors at carnivals and fairs.Candy apples are believed to have been invented in 1908 by William Kolb, a Newark candy-maker, while he was experimenting with red cinnamon candy for Christmas sales, Does this Spark an idea?
Things You'll Need
- 8 small apples (Red Delicious or Granny Smith)
- 8 wooden sticks or skewers (a slightly sharpened end is good)
- 3 cups granulated sugar
- 1 cup water
- 1/2 cup light corn syrup
- 1/4 cup red cinnamon candies
- 1/2 teaspoon red food coloring
- Large pan, cookie sheet, or aluminum foil
- Butter or PAM spray
- Large, deep sauce pan
- Candy thermometer
- Large wooden spoon
- Another 1/4 cup of red cinnamon candies, finely shredded, chopped coconut, or chopped nuts (optional)
Instructions
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Instructions
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1
Wash the apples.
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2
Thoroughly dry the apples.
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3
Insert wood sticks into each apple's core about halfway through.
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4
Grease a large pan, cookie sheet, or aluminum foil.
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5
Boil the remaining ingredients in a sauce pan on medium heat.
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6
Stir the pan until the sugar and red cinnamon candies are completely dissolved.
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7
Put a candy thermometer into to pan.
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8
Cook, without stirring, until the temperature reaches 280 degrees or about 20 minutes.
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9
Remove pan from the heat.
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10
Dip the skewered apples into the syrup mixture in the pan, taking care to coat each apple evenly and up to the wooden stick.
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11
Lift out each apple, dripping the excess syrup back into the pan.
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12
Place the apples on the previously greased cookie sheet, or aluminum foil.
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13
Allow apples to cool.
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1
Tips & Warnings
For an added touch, sprinkle some unmelted red cinnamon candies finely shredded, chopped coconut, and/or chopped nuts over the coated apples while not yet fully hardened.
The heated syrup will cool quickly, so the apples need to be ready to dip as soon as the sauce pan is taken off the heat.
If syrup rehardens too quickly, place the pan over low heat to soften again.
- Photo Credit wikicommons: Greudin.jpg
