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.
- 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.