It may be strange, but I realized the other day that I had never made candy apples before. I’ve made caramel apples many, many times. But I’d never taken the time to explore candy apples until this past weekend. I LOVE how you can easily adjust the colors to create anything from bright classic red candy apples to a dark and murky “poison” apple green. Can you tell I’m already starting to get into the Halloween spirit?
You will need a candy thermometer for these, as the heated sugar does need to reach a specific temperature in order to get the effect of hard candy coating. If you’re annoyed at having to purchase a candy thermometer look at the bright side: You can make marshmallows now too!
I decided to try out the whole branches-as-handles thing. 🙂 I gathered a few small branches (well, twigs really) and gently washed the tips. I first inserted a wooden skewer into the apple before inserting the branch. Granny smith apples are much harder than other apples. Just FYI. But I love the sour taste.
Candy Apples, makes 6. Recipe from here.
Needed: 2 cups sugar, 3/4 cup water, 1/2 cup light corn syrup, food coloring (I used 3 drops of red + 1 drop yellow for the classic color, and 5 drops blue +2 green for the poison apples color) and six apples.
In a pot combine all ingredients. I split my sugar batter in two, so I could have two different colors. You could also choose not to add any food coloring at all. Heat the sugar mixture over medium high heat until it reaches 300 to 310 degrees. This will take about 20 minutes. Have apples ready and on wax paper. Remove the sugar mixture from heat and dip apples. I also poured a little on top of each apple. You will need to work fast, as the sugar mixture will harden very quickly once removed from heat.