Candied Connecticut Apples

Alex Vallis
  • 4 Locally Grown Apples-medium to small size, crisp varieties best such as McIntosh, Red Delicious, Winesap, or Granny Smith
  • ¾ Cup Water
  • 2 Cups Granulated Sugar
  • ½  Cup Light Corn Syrup
  • ½-1 tsp. Red Food Coloring

Wash the apples thoroughly to remove any wax coating, and dry thoroughly. Insert a wooden skewer or popsicle stick into the stem end of each apple, until it is securely embedded into the apple. Grease a cookie sheet generously with oil or vegetable spray. Prepare a large bowl with lots of ice and water as a safety measure and have nearby. In a heavy bottom two quart saucepan, combine the water, sugar, and corn syrup. Carefully stir until smooth, but do not get the sugar mixture coated to the sides of the pot. Cook over high heat covered until the mixture boils, then remove cover. Do not stir.

Insert a candy thermometer and continue gently boiling over medium heat until the temperature accurately reads 300ºf. Remove pot from the heat and using a clean dry spoon, stir in the red food color until desired color is reached. Let cool briefly just until the sugar thickens slightly. Carefully dip each apple into the hot sugar , gently twirling and turning to evenly coat. Place the coated apples on the greased cookie sheet and let fully harden for 30 minutes before eating. Makes 4 or more.

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