Ingredients
- 8 medium-size red apples
- 2 cups sugar
- 2/3 cup light corn syrup
- 1 cup water
- 1/2 teaspoon cinnamon flavoring
- Red pure-food coloring
Directions
Grease cookie sheet lightly. Remove stems from washed and polished apples. Insert wooden sticks frimly in the stem end.
Stir sugar, syrup, and water together in medium-size saucepan over moderate heat until sugar almost dissolves. Cover pan and bring slowly to a boil. Remove cover and boil rapidly without stirring until 1 teaspoon of syrup dropped into cold water separates into hard, brittle threads, or to 300 degrees on candy thermometer.
During cooking, wipe sides of pan often with wet cheesecloth wrapped around a fork. At 300 degrees add flavoring and enough coloring to tint syrup bright red. Remove at once from heat. Stir only until color is evenly distributed.
Tip saucepan. Dip apples, twisting in syrup until covered. Let extra syrup on apples drain back into saucepan. Work quickly, placing saucepan over boiling waterm if necessary, to keep syrup thin enough to coat apples evenly.Save any excess syrup to help stick decorations (small candies and cutouts of candied fruit) on apples. Place coated apples, stick side up, on prepared cooky sheet to harden.
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Submitted 6/13/05.
Source: Amy Vanderbilt's Complete Cookbook (1961)
Submitted By: Joy Bowers
joybow@mtaonline.net
Candy Apples-On-A-Stick