Allow the apples to cool to room temperature.Move the coated apple to the was-paper covered baking sheet.Withdraw the apple and continue to hold over the saucepan to let some of the syrup drip back into the pan.Working quickly, dip each apple into the hot syrup and spin to coat. Our hard candy apples are just like a traditional red candy apple from the carnival, but with a little more fabulous added.Remove from heat and let the mixture sit for about a minute until some of the bubbles have dissipated.Clip a candy thermometer to the saucepan, bring the mixture to a boil and continue to stir frequently until all the candies are dissolved and the mixture reaches 285⁰.Place over medium heat and stir continually until the sugar is dissolved. Add the Corn Syrup, Water, Cinnamon Imperials, and Vanilla.Combine the granulated Sugar and Cinnamon in a medium saucepan.Place a Lollipop Stick or Twig into the stem end of each apple, pushing each about halfway through the apple.If the apples are not dry, the hot candy may splatter when the apple is inserted in it. Using a soft cloth or paper towel, completely dry the apples (this step is very important).Cover a large baking sheet with wax paper and coat the paper with cooking spray.Wash the room temperature apples, remove the stems, and place on paper towels to drain.Combine chiles, apples, lemons, and vinegar and cook, covered, over low heat until the chiles are tender (about 30 minutes). then you should pin it and save it for when you can–because you’re going to want to try these. recipe: 1/2 lb med-hot red chiles 1/2 lb tart green apples (such as Granny Smith) 2 small lemons, quartered 1/2 cup cider vinegar 3 cups sugar Stem, seed, and finely chop chiles. I hope you and yours enjoy these treats as much as I have. For some reason, it makes the candy LEAP into your mouth. The real secret to these is the extra cinnamon. So, I searched through my old hand-me-down recipes and tweaked the one my mom used to make into Red Hot Candy Apples. In all honesty, two of my favorite treats on Halloween were candy apples and homemade popcorn balls. And I would do the same with these Red Hot Candy Apples.
But, honestly, they probably should have worried–because, let me tell you, I collected ALL the treats–and ate them without a thought. I don’t think my parents ever worried about whose door we were knocking on. Back when I was a kid (and dinosaurs roamed the earth), we had the luxury of going door-to-door and collecting all sorts of treats. The syrup can be reheated if it cools too much during the dipping process.What’s the first thing that comes to your mind when you see a candy apple? My first thought is Halloweens of the past. 6 medium or 8 small red apples, washed and dried, stems removed 6 to 8 wooden craft sticks 2 cups (480 ml) hot water 4 cups (800 g) Redpath Granulated Sugar. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices.
Cold apples make for better candy apples. Rub and dry your apples well, placing them in the fridge to chill and dry overnight (or at least a few hours). Simmer for 15 minutes on lowish heat until the apples are tender. Soak your apples in very hot/boiling water for 10-15 seconds to melt wax coating off the skins. When the cinnamon candies have dissolved, add the apple rings. Bring the mixture to a boil and then reduce heat to medium, stirring occasionally. Place on the greased cookie sheet and allow the coating to cool and harden. In a dutch oven or soup kettle put the water, sugar and red cinnamon candies. Roll the apples in the assorted toppings, coating the bottom half of each apple. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple.ĭip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Candy: Meanwhile, prepare the candy coating. Put the chopped nuts, coconut and candies in shallow bowls. Instructions Apples: Prepare a large bowl of water with a pinch of salt mixed into it. Remove from the heat and add the food coloring to achieve the desired shade of red. Pour in the candy pieces and continue cooking to 285 degrees F. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil.