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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Insert skewers in stem end of apples. Combine sugar, syrup, &
water in a heavy deep saucepan; cook over medium heat, stirring constantly
to the boiling point. Cook, without stirring, to soft-crack stage, 285 D.
on a candy thermometer or until small amount separates into hard but not
brittle threads when tested in cold water. Remove from heat; add oil of
cinnamon & coloring. Stir only enough to mix. Hold each apple by the
skewer; twirl quickly in the syrup, tilting pan to cover apple well. Remove
from syrup; let excess syrup drip off. Twirl to spread syrup smoothly over
the apple; place on a lightly buttered baking sheet. Cool. Store in a cool
place. Yields 8 apples... Note: The above recipe is from a cookbook done by
home economic teachers. From a different home economic teacher who also
gave a candy apple recipe, she mentioned to not stir any crystals that form
on the side of the pan into the candy during cooking.
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