New This Month

Martha updates this popular treat by spinning a web of hot sugar around each caramel-dipped apple, then ghoulishly garnishes the batch with plastic spiders.

Source: Martha Stewart Living, October 2000
Yield

Ingredients

Directions

Cook's Notes

Instead of a fork, Martha uses a cut-off balloon whisk to spin the sugar webs. When working with hot sugar, it is always a good idea to keep a bowl of ice water nearby in case you burn yourself. Humidity causes spun sugar to soften and disintegrate, so be sure to work in a cool, dry environment.

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  • CorrieS
    22 OCT, 2010
    To MaineFlavor, and anybody else reading the comments. If you multiplied this recipe by 50, in order to have a recipe for 300 apples, OF COURSE it's going to take WAAAAAAAY longer for all those caramel ingredients to come to temperature. To those of you who are making a single recipe and are unfamiliar with making caramel, DON'T walk away from the mixture for an hour or two!
    Reply
  • CorrieS
    22 OCT, 2010
    To MaineFlavor, and anybody else reading the comments. If you multiplied this recipe by 50, in order to have a recipe for 300 apples, OF COURSE it's going to take WAAAAAAAY longer for all those caramel ingredients to come to temperature. To those of you who are making a single recipe and are unfamiliar with making caramel, DON'T walk away from the mixture for an hour or two!
    Reply
  • laurelsue
    24 SEP, 2008
    the fork in the syrup refers to the seperate "spun sugar" recipe. a demo would be nice, but speaking from experience, you can't mess it up. it's fun, a bit messy, but just give it a try. Julia Child did a show using spun sugar once. she waved her fork (dipped in syrup) back and forth over a clean broomstick, then gathered up the strands in bunches, just like you see here.
    Reply
  • laurelsue
    24 SEP, 2008
    the time it takes for candy to reach the correct temperature depends partly on your humidity and temperature. generally, it takes much longer in the summer than in the winter. also, when making candy, it is better to make several batches than to double or triple the ingredients and cook at one time.
    Reply
  • Meezers
    23 SEP, 2008
    "fork into the sugar syrup"...What sugar syrup? Does this mean the caramel?
    Reply
  • timburtonssally
    22 SEP, 2008
    I am so confused, can someone that has done this walk me through the webbing part more thoroughly?
    Reply
  • nico_reed
    21 SEP, 2008
    It probably takes an hour or two to make the caramel for a recipe for 300 apples, but in a recipe this size I think you'd be safe to follow the times provided :)
    Reply
  • PlayfulRed
    20 SEP, 2008
    This suggestion, which looks like excellent and like fun, could use a demonstration video!
    Reply
  • MaineFlavor
    15 NOV, 2007
    Someone at MSO should test this recipe and edit the timing note! I made 300 of these (without the spun sugar) for a Waldorf school folkcraft fair this fall, so I'm very familiar with it now. It takes AN HOUR OR TWO... not 10-12 minutes to reach the 245 degress and acheive the consistency necessary before dipping. Thank goodness I tested this a day early
    Reply

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