OCT 26, 2022 • BY ROGER •
Regarding best-loved autumn delicacies, apples covered in some sort of sweet confection are at the top of everyone’s list, right next to pumpkin spice anything (lattes come to mind) and warm apple crisp. If you have not called North America or Europe home for a while, you probably ask, “what are candied apples?” Well, it is actually what it sounds like; crunchy apples that are covered in a sugar coating which hardens into a crispy, sugary coating. Some people prefer caramel apples over candied apples. It is really a personal preference; either is delicious.
A candy thermometer is one item that is a must-have kitchen tool when working with any kind of sweet confection. Getting the precise temperature of the sugar or caramel will make this fun recipe turn out precisely as it is intended– and help ensure that your candy coating will harden and set!
Truthfully? The thing that makes a perfect candy-coated apple is to use an apple that can withstand being immersed in hot sugar syrup while staying crispy. Some of the better choices of apples to consider are fuji apples or granny smith. However, jazz and gala apples work just as well. Keep an eye out for Honeycrisps, Pink Ladys, Pippins, or Jonagold apples at a local fruit stand, farmers' market, or grocery store. Stay away from overly sweet apples or those that lean towards softness or mealiness, such as Red Delicious apples
Candy-covered apples were first created using red hot candies. The apples’ candied coating was conventionally flavored with cinnamon. When not using cinnamon, the apples taste pretty much like extra-sweet apples. Nevertheless, in recent years, it’s become popular to use a little red food coloring to create a pleasant taste-pleasing contrast in colors, especially if you use green apples.
Candy-covered apples will last about three days in the refrigerator. Like you, we thought they would have lasted longer, but the hole made by the wooden stick breaking the seal of the apple peel causes them to decay faster, shortening their life span. Choosing to preserve them in an airtight container helps to keep the sugar coating and the apples as crispy as one could hope for.
First, wash your apples thoroughly, then dry off any remaining moisture before poking one end of a rigid stick into each apple so that there is no escape from getting dipped in deliciousness.
Following these simple steps will help turn these sweet treats into delights worthy enough of the fall harvest season and even into Christmas time.
Sparingly grease a rimmed baking pan with vegetable oil. Line the baking pan with parchment and lightly spray the parchment with cooking spray.
Install a sturdy wooden lollipop stick into the top of each apple, pushing the stick so that half of the stick is sticking up out of the apple. Set the apples to the side.
In a 4 quart sturdy pot over medium-high heat, dissolve water, sugar, corn syrup, and food coloring and then bring to a boil. Place your candy thermometer in the mixture and continue to boil until the temperature reaches between 300° to 310°, for around fifteen to twenty minutes. Very quickly, remove the pot from the stove.
Work swiftly and carefully (the candy mixture will be boiling). Take one apple at a time, holding them by the stick, and stir the candy coating with the apple while covering the apples in the candy mixture. Once you feel satisfied with the amount of coating, place the apples onto the prepared baking sheet.
Be sure to let the apples cool completely before serving.