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Candied Apples

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By Bessie Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Halloween: The Best of Martha Stewart Living, by Martha Stewart Living Magazine, (2001, Clarkson Potter)

Halloween: The Best of Martha Stewart Living

Servings:	12
Author Notes:	Candied apples are a classic Halloween treat. Why not whip up a batch for your little goblins?Â The trick to making candied apples is to start with a great apple and to work quickly once you get the syrup to the right temperature. As with all sugar syrups, be extra careful, burns are nasty. Some people like to roll their candied apples in toppings like chopped peanuts or toasted coconut, but I always liked mine plain.
Ingredients:	12 red delicious apples 12 heavy wooden skewers 4 1/2 cups sugar 3/4 cup light corn syrup 1 teaspoon red food coloring 1 1/2 cup water Optional: 1 cup chopped peanuts or 1 cup toasted coconut waxed paper
Instructions:	Line a large cookie sheet with buttered waxed paper. Wash and completely dry apples. Insert a stick through stems. If you plan on using peanuts or coconut to coat the candies apples, get them ready now by placing in a small bowl. In a saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290Â° F, about 20 minutes. Remove syrup from heat and, working quickly, dip the apples, one at a time, coating them evenly. If desired, roll in peanuts or coconut to coat then place on prepared cookie sheet. Let apples cool for at least an hour.