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Candy Apples
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- 8 med. red apples
- 8 ice cream sticks or flat wooden spoons
- 2 cups sugar
- 1 cup Karo light corn syrup
- 1/2 cup water
- 1/3 cup red food color (optional)
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| Wash and dry apples; remove stems and ;INSERT ice cream sticks into stem ends. In heavy 2-quart saucepan combine sugar, corn syrup and water. Stirring constantly, cook over medium heat until mixture boils and sugar is dissolved. Continue cooking, without stirring, until temperature reaches 250 on candy thermometer or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape, yet elastic. Add cinnamon candies and continue cooking until temperature reaches 285 on thermometer or until small amount of mixture dropped into very cold water separates into threads which are hard but not brittle. Remove from heat. Stir in food color. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover completely. Remove from syrup; allow excess to drip off, the twirl to spread syrup smoothly over apple. If desired, immediately roll bottom quarter of apple in slightly crushed corn flakes or shredded coconut. Place on lightly greased cookie sheet to cool. (If mixture hardens before all apples are dipped, stir over low heat just until mixture melts.) Store in cool place. |
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