These Candy Apples are a yummy Autumn treat! Candy Apples have a delicious candy crunch when you bite into them.
8 small apples I used Jonagold because they are so sweet and crisp, tart apples would also be good
2 cups sugar-white, granulated
1/2 tsp white vinegar
1/2 cup water
1/2 tsp red food coloring or whatever color you would like your apples to be
Line a cookie sheet or tray with wax paper or parchment paper.
Wash and dry apples and twist off the stems.
Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple.
In a medium-sized, heavy-based, saucepan combine the sugar water and vinegar.
Bring the mixture to a boil. To prevent burning on the sides of the pan, use a wet pastry brush to wipe the sugar granules that collect above the boiling mixture. Do not stir the mixture.
After the mixture is boiling well, simmer for 20 minutes or until it reaches the hard crack stage, about 150 C or 295-310 F. Keep a close eye on it so it doesn’t burn. It is best to check often with a candy thermometer.
If you don’t have a candy thermometer, you can test for the hard crack stage by dropping a small spoonful of the mixture into a cup of cold water. If it becomes instantly hard, like a piece of hard candy, and cracks when you tap it, it is ready.
Stir in the food coloring until the color is uniform.
Remove the pan from the heat. The mixture will be bubbly. It is important to wait until it stops bubbling to dip the apples, or they will be covered with little bubbles.
To dip the apples, carefully tip the pan to one side and insert one side of the apple into the mixture and rotate it until it is covered. Allow it to drain a little and place the apple on the wax paper to cool and harden.
Prep Time: 5 minutes Cook, Time: 20 minutes Cooling, Time: 20 minutes Total: 25 minutes