Why not make those? Oh, I have so many good reasons not to make them now!
Did I mention it’s a messy recipe? I think I still have candy apple coating to scrub off the stove today and I made this recipe on Wednesday. The wire rack and “drip pan” under it saved some of the stove but getting the apples from the pan to this area left a few drips.
Personal grudge on my part but I burnt my finger very badly while making these! Did you read up there about the molten sugar mixture? Not a good idea to stick your finger on it to taste! Even if it is just a drop of the spatula.
The spatula flew across the room, dripping the hot red goo on the kitchen floor (probably still need to scrub that some more as well). My finger went under the cold water fast! And then, I poured on the lavender oil. My guess is a second degree burn as I have a blister.
And it’s on my index finger on my right hand, my camera button pushing finger. As if my photos weren’t blurry enough before my injury.
What’s the old cliché about adding insult to injury? My family didn’t like these either! I had one and realized I had the coating a bit too thick. Ugh. I’m thankful I didn’t make the full recipe.
Next time, I’ll stick to my tradition of simply buying one caramel apple for myself at the store and calling it good.
However, if you are brave and more skilled than I, here’s the recipe in printable form:
Candy Apple Recipe:
Candy Apples A.K.A. Apples On A Stick
Cinnamon candy coated apples.
- 2 cups sugar
- 1/2 cup Karo syrup (light)
- 3/4 cup water
- 12 red apples (small)
- 12 wooden skewers or sticks
- Red hots or cinnamon
- Red food coloring optional
1. Mix sugar, water, and Karo syrup and cook in top of a double boiler set over a direct flame, until mixture will crack when dropped in circles of cold water. (300 degrees)
2. Turn the flame very low, add red hots and stir just enough to mix. Set pan over boiling water in bottom part of double boiler.
3. Place skewers in blossom end of apples. Holding the skewer, dip apples in syrup and take right out, twirling until the glaze is smooth. Place apples, skewer side down on a wire rack set over a pan.
NOTE: The glazed apples should be used the day they are made as the moisture from the apple softens the glaze.
At least, I can cross this off my fall bucket list! Have you ever made candy apples? Is there a trick to it?
Since it’s Friday, I’ll be linking my post over at the F.A.S.T. blog for Five on Friday. And since it’s still October, I’ll also be including this post in my 31 Days of Embracing The Fall Season Series.