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Coated with a hard sugar candy coating and served on sticks, candy apples are common at fairs, festivals and parties. The easiest way to make many candy apples is to determine how many apples you wish to make so you can prepare the apples ahead of time. Taking the time to make the candy apples properly makes the task easier to complete because you will not run into any problems. Once the apples are dipped in the sugar coating, you just have to wait for them to harden before serving them. Add this to my Recipe Box.
- 3 or 4 baking sheets
- Aluminum foil or wax paper
- Nonstick spray
- 16 apples
- Paper towels
- Wooden skewers
- 2 cups hot water
- 4 cups granulated sugar
- 2 cups light corn syrup
- Candy thermometer
- Pastry brush
- 1 cup red cinnamon candies
- Plastic wrap
Line the baking sheets with aluminum foil or wax paper. Preparing the baking sheets ahead of time ensures that you have a place for the candy apples to harden. Spray the aluminum foil with nonstick spray to prevent them from sticking.
Wash the apples under cool running water. Dry them with paper towels and place them into a bowl.
Remove all the stems from the apples. Insert the skewers directly into the stem end of the apples. Push the skewers down halfway into the apples so they remain secure.
Prepare the candy solution for the apples. Combine 2 cups hot water, 4 cups granulated sugar and 2 cups light corn syrup into a saucepan. Double the recipe if you need to make more than 16 candy apples. The doubled recipe will make 32 candy apples.
Place the ingredients over medium-high heat. Stir the solution until the sugar dissolves. Rinse the sides of the saucepan with a wet pastry brush to prevent the sugar from crystallizing. Wipe the wet pastry brush around the inside of the saucepan every five minutes.
Cook the candy solution until it reaches 250 degrees Fahrenheit on a candy thermometer. Avoid stirring the candy solution after the sugar dissolves.
Add 1 cup of red cinnamon candies to the solution. Stir the candy solution to mix the red candies. Continue to rinse or wash down the sides of the saucepan until the candy solution reaches 285 degrees Fahrenheit to 300 degrees Fahrenheit.
Remove the solution from the heat. Stir the candy solution until it appears even and smooth.
Grab one apple by the skewer and dip it into the candy solution. Tilt the pan at an angle and rotate the apples to cover them in an even layer.
Remove the apple and twist it to remove the excess candy solution. Place the candy apple onto the prepared baking sheet with the stick facing up. Continue to dip all the apples.
Let the candy apples cool to room temperature. Serve the candy apples or wrap them in plastic wrap and store them in the refrigerator.
- Photo Credit Polka Dot Images/Polka Dot/Getty Images
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