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Home » Farm to Kitchen

Candied Apples

By Helen Brody (October 23, 2016)
  • 4f25ad6f-8b0f-4714-96d8-d529aa35c9f9Unsalted 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.

Yield: Six apples

Adapted from marthastewart.com

Note from NHFN recipe tester:
• Boil syrup until a bit of syrup dropped in cold water turns to a string and semi-hard.
• Use chopstick to make hole in the apple and insert apple tree twig for handle.
• Some recipes call for making a hole in the side of the apple and inserting a candy worm.

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