Candy Apples
General Description: Candy apples, or toffee apples, are apples dipped in a sweet, cinnamon-flavored sugar syrup with a wooden stick inserted into each core as a convenient handle. The sugar syrup is tinted red and dries to a hard coating, enhancing the candy-like appearance. Candy apples are associated with Halloween and commonly found at fairs and carnivals, especially in the United Kingdom and North America. Their distinctive hue led to the color name “candy apple red.”
History: Although candied fruit and candied apples date back to ancient times, the candy apple as we know it likely originated in Britain in the late 19th century. The first candy apples made in Britain were sold at local fairs.
Serving Suggestions: Candy apples are wonderful treats to make for local carnivals or festivals. You can roll them in toppings, such as chopped nuts or sprinkles, before the candy coating dries.
Candy-Making Notes: The sugar for this recipe must be cooked to 300°F, or hard crack, which is likely the highest temperature you will see in a candy recipe. Be very careful when dipping the apples in the hot syrup.
Recipe:
12 apples
12 craft sticks or skewers
2 cups sugar
1 cup light corn syrup
1 drop cinnamon oil
Few drops red food coloring, if desired
1. Wash apples and remove the stems. Insert a wooden craft stick or skewer about 2 inches into the core of each apple.
2. Line several baking sheets with wax paper or silicone baking mats.
3. Combine sugar, corn syrup, and 1/2 cup water in a saucepan and bring to a boil over mediumhigh heat. Continue cooking until the mixture reaches 300°F, hard crack stage. Remove saucepan from heat and stir in cinnamon oil and red food coloring.
4. Dip apples one at a time into the syrup. Roll in toppings if desired. Place on the baking sheets to firm up before serving.
Yield: 12 candy apples
Storage: Store at room temperature for up to 2 days.
October 29th, 2009 at 7:57 pm
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