Candy Apples
Martha and Rosie O'Donnell make Candy Apples.
Candy Apples
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The Martha Stewart Show, October Fall 2005
- Yield Makes 6 medium or 12 mini candy apples
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Ingredients
- Unsalted butter, for parchment paper
- 2 cups sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon red food coloring, (optional)
- 6 medium apples, or 12 lady apples
Directions
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Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
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Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.
This recipe is more challenging than it looks. Do not attempt to do it without a candy thermometer. My first batch turned out great, somehow my thermometer broke on the second batch and ruined everything. I also just used regular popsicle sticks instead of the beautiful wood sticks.
I made these and they turned out beautiful. The only thing is they are too hard. You can't bite into them. What if i stop cooking at a lower temperature like soft crack will this work?
These are so easy to make,and they taste great.
Just be careful when you eat these,they are really sticky and get stuck in your teeth.