Candy Apples
User Reviews
5
Candy Apples
Description
This recipe requires washing and drying small apples, removing stems, and inserting sticks to hold them. The candy coating is prepared by boiling sugar, water, and vinegar without stirring until it reaches the hard crack temperature (around 150°C or 295–310°F). Using a wet pastry brush prevents sugar crystals from forming on the pot sides. After boiling, food coloring is stirred in for a uniform color.
The hot syrup is carefully dipped onto the apples and allowed to harden into a brittle shell. The coating offers a sweet, crunchy texture that contrasts with the crisp and juicy apple beneath. The process requires attention to temperature and timing to achieve the proper consistency and avoid burning.
These candy apples serve as nostalgic treats and are commonly enjoyed during fall and Halloween, but they can be made year-round. They pair well with festive events or as a sweet, tactile dessert.
The method can also be adapted to different colors by varying the food coloring.
Ingredients
- 8 small apple I like Jonagold because they are sweet and crisp
- 2 cups sugar white, granulated
- 1/2 teaspoon white vinegar
- 1/2 cup water
- 2 drops red food coloring or whatever color you would like your apples to be
Instructions
- Line a cookie sheet or tray with wax paper or parchment paper. Wash and dry apples and twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple.
- In a medium-sized, heavy based, saucepan combine the sugar, water, and vinegar. Bring the mixture to a boil. To prevent burning on the sides of the pan, use a wet pastry brush to wipe the sugar granules that collect above the boiling mixture. Do not stir the mixture. After mixture is boiling well, simmer for 20 minutes or until it reaches the hard crack stage (about 150 C or 295-310 F). Keep a close eye on it so it doesn't burn. It is best to check often with a candy thermometer.
- Stir in the food coloring until the color is uniform. Remove the pan from the heat. The mixture will be bubbly. It is important to wait until it stops bubbling to dip the apples or they will be covered with little bubbles (which may be good if you want your apples to look like they are covered in warts for Halloween).
- To dip the apples, carefully tip the pan to one side and insert one side of the apple into the mixture and rotate it until it is covered. Allow it to drain a little and place the apple on the wax paper to cool and harden.
Notes
- Test the sugar syrup readiness by dropping a small spoonful into cold water; it should harden instantly and crack when tapped, indicating the hard crack stage.
- Use a wet pastry brush to prevent sugar crystals from forming on the pan sides during boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 71g | 24% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 159mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 65g | 130% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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