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[nverland]

Old-Fashioned Red Candy Apples

8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.

Caramel Apples

1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.


Quick Microwave Caramel Apples

6 apples
6 wooden sticks
1 (14 oz) package of wrapped caramels
2 tablespoons milk
Wash and dry apples and remove stems. Insert a wooden stick into the end of each apple and set aside.

Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 2 minutes, stirring once.

Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.


Hot Cinnamon Candy Apple

2 cups granulated sugar
2 cups corn syrup
1/3 cup hot cinnamon hearts candy
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon cloves
3/4 teaspoon red food coloring
6 of your favorite type of eating apple, medium size
6 wooden skewers (often found in the produce dept.)

First prepare the apples for candy coating by washing them and removing the stems. Take a skewer and stab it right into the middle of the apple at its blossom end, and repeat for each apple. Be careful not to poke the skewer through the other side of the apple though. If wooden skewers are unavailable, a Popsicle stick with one end sharpened can be used in a pinch.

In a small or medium sized saucepan set on medium heat combine sugar, corn syrup, cinnamon candies, and water. Stir and keep stirring until everything is dissolved. Then stir some more just to make sure it’s all dissolved. Once everything is dissolved, add cinnamon, vanilla, cloves, and food coloring to the mix.

Now boil mixture to 300°F on the candy thermometer, or until the syrup is slightly brittle when tested in cold water. Remove from heat and quickly dip your apples into your candy coating and be sure to coat them well. Slowly twirling the apple will help spread the syrup over the apple.

Place them with the skewer pointing up on waxed paper or a greased cookie sheet and allow them to harden. They will be quite hot for a while so make sure you let them cool completely to room temperature before eating! Try this candied apple recipe today.