What do candy apples and autumn have in common? They’re both sweet, crisp, and never seem to last long enough. Fall has always been a special time of the year: new agendas are purchased, scarves are recovered from dusty drawers, and chilly winds make us appreciate the sun before we enter hibernation mode in the winter. When I heard a knock on my door and found a candy apple hand-delivered by a couple of fall-loving friends, I knew I had found my column for the week.
With tart green apples, delicious candy coating, and their avoidance of most dietary restrictions and preferences, this recipe is fully certified for the newly kitchen-curious. Satisfy your post-Halloween, pre-holiday sweet tooth with this simple recipe.
Makes 6 Apples
– 6 apples, washed and dried
– 6 wooden sticks
– ½ cup superfine sugar
– 1 ½ cups water
– 1 ½ cups regular sugar
– 1 ½ cups light corn syrup
– 2 tsp. natural red food colouring
– ½ cup of chopped peanuts (any
variety of nut will do)
1. Spear each apple with a wooden stick, and line a cookie sheet with aluminium foil. Sprinkle sheet with superfine sugar.
2. Over high heat, bring water, sugar, and corn syrup to a boil. Reduce heat to medium and continue to cook until the mixture reaches 300 degrees Fahrenheight (candy thermometers are ideal). Remove from heat, and pour in food colouring while slowly stirring.
3. Tilt saucepan to the side to pool candy mixture, and quickly dip each apple into the pan until completely coated. Sprinkle with chopped peanuts. Place onto the prepared cookie sheet and let cool in refrigerator for two hours. Yum!
Instead of peanuts, try sprinkling your still-wet candy apples with hard candy, soft candy, dried mint leaves, orange zest, chocolate sprinkles, marshmallows, a sprinkle of cinnamon, or a handful of crushed mints.