Recipe#4335

Title: Candy Apples 05

From: Janie McKinney janiemckinney@usa.net 
 Newsgroups: rec.food.recipes 
 Subject: Candied Apples 
 Date: 28 Oct 1997 05:37:25 -0700 
 Message-ID: <2.2.32.19971025205126.0069f1cc@earthlink.net> 

8 Red Delicious apples 
 8 wooden skewers or sticks
 2 1/3 cups sugar
 1 cup light corn syrup
 1 cup water
 Red coloring
 Wash and dry apples thoroughly. Insert a wooden skewer into the
 stem end of each apple.  Place sugar, syrup, and water in a small,
 heavy, deep saucepan so the syrup will be deep enough to dip the
 apples into.  Heat slowly, stirring until sugar is dissolved.  When
 the mixture starts boiling, add food coloring.  DO NOT STIR FROM
 THIS POINT ON.  Wipe sides of pan with damp cloth to remove sugar
 crystals.  Boil without stirring until syrup is brittle when a
 small amount is dropped into cold water, or 300 degrees F on a
 candy thermometer.  Dip apples into syrup.  Remove at once, twisting
 each apple to spread the syrup evenly.  Stand apples on a buttered
 baking sheet.  Let stand until the syrup hardens.
 Makes 8 candied apples.
 NUTTY CANDIED APPLES:  Prepare candied apples.  Roll end of apple
 in chopped nuts before placing on baking sheet.
 CEREAL COATED APPLES:  Prepare candied apples.  Roll end of apple
 in a sugared, puffed, dry cereal or granola-type cereal before
 placing on baking sheet.