- 10 small red apples
- 2 cups sugar
- 1/2 cup corn syrup
- 3/4 cup water
- 8 drops red food coloring
- 10 skewers or popsicle sticks
- Prepare a Heritage Cookie Sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Wash the apples softly with water and wash cloth to remove any wax. and dry the apples well. Put each one on a skewer or popsicle stick.
- Mix sugar, corn syrup and water in a pot and heat it on a stove on medium-high until the sugar melts.
- When it starts to boil, add the food coloring. Let it boil without stirring for 20 minutes, until it gets to 320ºF (use a special thermometer for this – see tip below if you don’t have one*). Remove it from the stove.
USE CAUTION ON THIS STEP: Dip the apples, one at a time in this mixture. Turn the apples around so that the mixture should cover the apples completely. Set aside with the stick upward to let it cool completely.
- Repeat with remaining apples.
- Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.
* if you do not have a candy thermometer, we recommend using a bowl of ice water to test the candy. If the candy hardens immediately when placed in the ice, it is ready to be used for coating.