This may be a strange statement to make, but candy apples always remind me of happiness. They're typically reminiscent of a day at the fair (we were always allowed to grab one on our way out when we were little) or, in this case, Halloween (my all time favorite as a child). It's been years since I've had one, but with Waiting on Martha's recipe, all that may need to change. And stat.
Homemade Candy Apples
|8 apples||8 wooden skewers|
|2 cups granulated sugar||1 cup light corn syrup|
|1/2 cup hot water||1/2 cup red cinnamon candies (Red Hots)|
Line a baking sheet with foil and spraying with nonstick cooking spray.
Wash and dry apples. Remove stems and place skewers firmly in place of the stems.
Combine water, corn syrup and sugar in a medium saucepan over medium-high heat.
Stir until sugar dissolves and continue to cook, without stirring, until mixture reaches 250 degrees.
Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
Add cinnamon candies and stir briefly to incorporate.
Continue to cook, washing down the sides, until candy reaches 285 degrees.
Remove from heat and continue stirring candy until it is smooth and even.
Hold an apple by the skewer and dip it into candy in saucepan, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer.
Twirl it to remove excess candy and set on prepared baking sheet. Repeat with remaining apples.
Allow apples to cool at room temperature.
Once completely cooled, pull out skewers and replace with a moss or tree branch for an extra spooky effect!
NOTE: Candy apples are best enjoyed within 24 hours and once cooled are best stored in the refrigerator.