APPLES HALLOWEEN RECIPE
When we think of Autumn, we can't
help but think of candied apples! That brilliant red color
of the sugar glazing,
the sharp taste of cinnamon mixed with the sweet taste of
sugar. The tart taste of the first
apples of the Autumn harvest mingling with the taste of the
hard glaze! It makes you realize that
Halloween is quickly on it's way and that it's time to get
cooking some treats for those little monsters that will soon
be knocking on the door, shouting "Trick or Treat"!
Here's an easy recipe for
candied apples, the only specialty item needed for cooking
is a candy thermometer, which most of us don't have. It's a
tall glass thermometer that is used to test the temperature
of melted sugar while cooking it. It is a vital tool for
making Candied Apples and many other confections using
melted sugar, like home made caramel. You can find one in
the kitchen section of most mass market retailers, dollar
stores or restaurant supply stores.
Enjoy this recipe and be sure to make a few extras to pass
around to family and friends because your family will be drawn by the smell as it cooks!
As for apples, we prefer to use a tart apple, such as a Macintosh.
2 Cups granulated sugar
2 Cups corn syrup
1/3 Cup cinnamon candy
1 Cup water
3/4 Tsp. cinnamon
1/2 Tsp. vanilla
1/4 Tsp. ground cloves
3/4 Tsp. red food coloring
6 Medium sized apples
Remove stems from apples, wash, and pat dry. Insert a wooden
skewer in each apple, running through the apple from stem
end to base without protruding all the way through to the
Combine sugar, corn syrup,
cinnamon candies, and water in medium-sized saucepan. Cook
until the candies dissolve, stirring constantly. Be careful
not to boil at this stage.
Add cinnamon, vanilla, ground cloves, and food
coloring. Mix thoroughly.
Bring mixture to a boil at 300 degrees, using
a candy thermometer to check the temperature. Do not stir
mixture at this stage.
SERVING AND STORAGE
While mixture is boiling, prepare a baking sheet
with a generous coating of non-stick cooking spray so it's ready ahead of time. As soon as
mixture reaches 300 degrees, remove it from heat and quickly
dip each apple -one by one- into the mixture until it is
thoroughly coated. You may have to roll the apple to coat it
completely. Use a spoon to pour liquid over the apple if the
pot is not deep enough to cover the apple. You want to make
sure that each apple is completely covered.
Stand coated apples on
their bottoms with skewer pointing up, on the baking sheet
and let stand until the coating hardens. They should reach room temperature before