candy apples
 
8 small  red apples
2 cup  granulated sugar
1 cup  water
1/2 cup  corn syrup
1/4 tsp  red food coloring
 
remove stem from each apple. wash and dry each apple. insert wooden stir 
stick for holding in the center of stem end. set aside. grease baking 
sheet; set aside. 
in 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup; 
cook, stirring, over medium-low heat for 8 minutes or until sugar has 
dissolved. increase heat to medium-high and bring to boil, brushing down 
side of pan occasionally with brush dipped in hot water to prevent 
crystallization. 
boil, brushing down side occasionally but not stirring, for 15 to 25 
minutes or until at soft-crack stage of 290 degrees f on candy 
thermometer, or until 1/2 tsp syrup dropped into cold water separates into 
hard but pliable threads. 
remove syrup from heat; very quickly stir in red food coloring. 
immediately plunge bottom of pan into ice water and hold for about 15 
seconds or until sizzling stops. 
holding each apple by wooden stick and tilting saucepan, swirl each apple 
in candy syrup until well coated all over. 
lift apple and quickly swirl over pan to allow excess to drip off. place 
on prepared baking sheet; let stand at room temperature for at least 30 
minutes or until hardened. 
 
tips: 
choose the reddest small apples available in your area. mcintosh, spartan 
and cortland apples are excellent. 
watch the boiling sugar mixture carefully, because the temperature rises 
quickly near the end of the cooking process and the mixture burns easily; 
plunging the pan into ice water stops the cooking and prevents burning. 
wear rubber gloves when swirling the apples to avoid sugar burns. 
store apples, loosely covered with plastic wrap, for up to 2 days at room 
temperature. 
by the canadian living magazine test kitchen 
 
 
 
 
 
(ID: 75884) Mirror: rec.food.recipes: Sun, Oct 3, 2004


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