Use medium-sized apples or go with lady apples for more caramel to apple on your candy apples.
- Yield: Makes 6 medium or 12 mini candy apples
Source: The Martha Stewart Show, October Fall 2005
- 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
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.
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.