Ingredients
The following ingredients have 4 Servings
- 4 apples (any kind, red Gala apples recommend)
- 1 1/8 Cup sugar
- 1/3 Cup water
- 1/4 Cup corn syrup ( light )
- 1/2 Tsp. red food coloring
Instruction
- In order for the candy to stick to the apples properly you must prepare them by removing the wax coating. One way to remove the coating is to dip the apples in very hot water and rub away the wax with a dish towel. Fill a large pot with water and bring it to a boil, then turn off the heat. Very carefully as to not burn yourself with the water, take an apple and let it rest in the hot water for 10 to 15 seconds, use a tongs or slotted spoon to remove the apple and place on a dish towel. Use the dish towel to vigorously rub the apple until the wax is removed. Repeat with the remaining apples.
- Twist the stems out of each apple then insert a stick into the center of the apples where the stem used to be - be sure it's stuck in the apple really good.
- Prepare a cookie pan by lining it with parchment paper and spraying with oil. This tray will be used to place your dipped apples on.
- Over medium heat, using a medium-small pot, big enough to let your mixture bubble and boil, combine the water, sugar, corn syrup, and red food coloring.
- Bring the candy mixture to 300 to 310 degrees F. Do not stir at any point
- Remove from heat and immediately begin dipping your apples. It's important to work swiftly but you don't need to rush. If your candy hardens too fast you can always reheat the mixture. Let the excess candy drip off the apples for a few moments before placing on your greased tray.
- Let apples cool/harden before serving.
- These apples are best eaten the same day but can be stored in fridge in an airtight container (not touching each other) for up to 3 days.
