Candy Apples an all time favorite.
6–8 Pink Lady, Gala, or McIntosh Apples
2 cups granulated
1 1/3 cups light corn syrup
2/3 cup water
Special Equipment: 6 apple sticks
Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the stick into each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F hard crack, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. food coloring, and optional jolly rancher stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.
We use this recipie for mini desserts as well. You can get small apples in diffrent varities depending on where you live and the time of year. I personally like mini lady apples.
Keywords: candy apples