Candy Apples
Colorful apples dipped in a hard candy coating, in any color you like
Equipment
- 6 wooden sticks
- candy thermometer kitchen thermometer
Ingredients
- 2 cups sugar 400 g
- ⅓ cup plus 1 tbsp glucose syrup 130 g, or corn syrup
- ⅔ cup water 150 ml
- 6 apples
- 12 drops food coloring any color you like
Instructions
- To make the candy apples, first place the apples on a baking sheet or tray lined with parchment paper, and insert a stick into the core of each one.If you wash the apples, dry them thoroughly.
- For the candy coating, put the sugar, glucose syrup, and water in a small saucepan and start cooking. Heat over medium to medium-high heat until the thermometer reads 300–310°F (149–154°C). At that point, immediately remove it from the heat; do not let it cook any longer.After the sugar has melted, do not stir it at all. If sugar starts crystallizing on the side of the pan, you can wipe it down with a wet pastry brush.How long it takes the sugar to reach the right temperature depends on the stove, too, but it will not be quick. For me, it took about 35 minutes.
- Add the food coloring and stir it in. If the sugar starts setting while you are working, put it back over medium heat for a little while.If you want a stronger color, you can add a little more food coloring.If you are making the apples in several colors, use a separate pan for each color.
- Holding the apples by the sticks, dip them one by one into the sugar mixture so the colored coating covers them completely. Place them on the parchment paper and let them cool completely.When dipping, work confidently: not rushed, but fairly quickly, so the sugar layer does not get too thick. Tilt the saucepan slightly, put in the apple, and turn it so the coating covers it as well as possible around the stick. Take it out of the saucepan and keep slowly turning it until the excess drips off.
Tried this recipe?Let us know how it was!