Red Candy Apples
Red Candy Apples, or taffy apples as my sister Robyn reminded me yesterday, are a blast from the past! There used to be a “popcorn man” selling these outside of our elementary school when we were young (along with popcorn and lollipops made out of the same red candy that coats the apples). He had a little cart filled with all of these goodies. Sadly for us kids, he was usually chased away but if you were lucky, you could snag one of these delicious treats before he left!
So, it was with delight that I came across this recipe. I wanted to put it into my “easy peasy” category because it takes so few ingredients and comes together very quickly, but there are a few things that make it just a little above an “easy peasy” recipe.
To begin the process, buy some small apples. I used Honey Crisp, but you’ll have to find them in a small size (they are usually quite large). You can use any type of small apple that you like to munch on.
Wash and dry the apples and then insert a wooden popsicle stick or dowel through the stem end of the apple and push it halfway into the apple.
Line a baking sheet with parchment and spray it with cooking spray to help the candy apples release from the pan.
Combine the water, sugar and corn syrup in a heavy medium pot and bring to a boil, stirring occasionally until the sugar dissolves. Reduce the heat and attach a candy thermometer to the side of the pot. I use this type, but there are many different ones. Some of you aren’t familiar with a candy thermometer but all you really need to know is when to take your mixture off the heat, which in this case is at 300°F or at the “hard crack” stage (it says that on the thermometer).
This is important: watch the mixture, especially as it starts to creep toward the 300°F mark. It can burn very quickly (it’ll look fine one minute and then, just when you go to answer the doorbell, it will have burned)!
Once it hits 300°F, immediately take it off the heat and add the red food coloring, if you are using it. I had to use it! A candy apple is NOT a candy apple without the red color, but if that doesn’t appeal to you, go au naturale.
Working quickly, dip one apple at a time in the syrup, angling the pan and turning the apple until it’s fully coated. Try to allow extra syrup to drip off back into the pot, but you don’t want to spend too much time getting every last bit of excess syrup off as your syrup with start to harden prior to finishing the process.
Transfer the apple to the prepared sheet pan and allow to cool.
I like to cut them into small wedges or slices to save my teeth. You can store them in the fridge, if there are any that aren’t eaten (unlikely)!
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Red Candy Apples
Makes: 8 candy apples
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 25 minutes
Ingredients
- 8 small apples (I used small Honey Crisp)
- 1 & 1/2 cup granulated sugar
- 2/3 cup water
- 1/3 cup light corn syrup
- red food coloring, if desired
- wooden chopsticks, narrow wooden dowels, or wooden craft sticks
Instructions
Line a baking sheet with parchment paper, then butter it thoroughly (or spray with non-stick spray). This will keep the candied apples from sticking. Wash and dry apples, then insert a wooden chopstick or dowel into the stem end, halfway into the apple.
In a medium saucepan, combine sugar, water, and corn syrup. Bring the mixture to a boil over high heat, stirring occasionally until sugar dissolves. Once it bubbles, reduce heat to medium-high and attach a candy thermometer to the side of the pot. Boil until the temperature reaches 300°F (the hard crack stage); it should take around 15 to 20 minutes.
Immediately take the mixture off the heat and stir in a few drops of red food coloring (if you’re into that). Working quickly, angle the saucepan towards you and dip each apple into the syrup, turning to coat. Immediately transfer apples onto the pre-greased baking sheet and allow to cool. If not eaten right away, store in the refrigerator.
To save your teeth, cut into small wedges!
Recipe by Food 52
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