Homemade Candy Apples

Halloween is almost here and it is by far my favorite holiday!!!!  The house has been transformed into a spooky spider and bat inhabited dwelling since October 1st.  Ghosts guard the front door in the hopes to see a few creatures looking for treats on the 31st, that is if Sandy doesn’t hurt us too bad.

Last weekend, in the spirit of Halloween, my mom, brother, sister-in-law and I all went to the Roger Williams Zoo to see thousands of carved pumpkins at the Jack-o-lantern Spectacular.  The cravings were amazing!

The next day we all went apple picking at a nearby orchard each of us carting home tons of apples and a fresh hot homemade donut!!

A crisp, fresh, chilled apple is a perk of living in New England, and there are soooo many fun things you can make with apples; apple sauce, apple butter, apple pie, baked apples, apple crisp, caramel apples, AND candy apples.  The first thing I made with  a few of my apples was candy apples not only because they’re really easy but also because they’re perfect for Halloween!

Candy Apples

Ingredients:

2 cups sugar

¾ cups water

½ cup corn syrup

Red food coloring

  1. Either line a sheet tray with buttered parchment or a silpat and set aside.
  2. Prep your apples by skewering them with either sticks, shaved down to dagger-like points or with (not nearly as fun) store-bought lollipop sticks.

3. Combine the sugar, water, and corn syrup in a small sauce pan and heat on high. DO NOT STIR while cooking, swirl the pot if you feel the need to do something.

4. Using a candy thermometer, heat the sugar mixture to 300 to 310°F, otherwise known as hard crack stage.  Don’t go over 310°F because the mixture will start to get color and we don’t want brown candy apples!

5. When the mixture reaches 300-310°F remove it from the heat, add the food coloring, and stir with a heat resistant rubber spatula.

6. Tilt the sauce pan to one side so all the sugar pools and dip away, placing the dipped apples on the parchment.  If the sugar starts to become too thick just reheat it a bit.

7. Let cool and enjoy or store at room temp in an airtight container.

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