OLD-FASHIONED RED CANDIED APPLES
These are the kind you found at the circus or carnival! Not the newer version covered with cramel. ;) Candy thermometer is needed for this, as well as popsicle sticks. The number of apples needed depends on the size of the apples, probably 4 medium ones. The recipe states that each batch candies approximately 1 dozen medium apples. I'm not sure I trust that. Cook time depends on your altitude where you live, heat of your burner, and pot used. NOTE: See review by Canada Goose for helpful hints! Thanks, CG!
Provided by Nana Lee
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1st 3 ingredients in saucepan.
- Put on high heat with candy thermometer positioned in center of fluid level.
- While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
- Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
- Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.
CANDIED APPLES II
Apples with a hard candy coating, like you can get at fairs.
Provided by JONAR
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 15
Number Of Ingredients 5
Steps:
- Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
- Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 62.5 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 15 mg, Sugar 46.8 g
CINNAMON RED-HOT CANDY STEWED APPLES
I love cinnamon red hot candy apples! This recipe was graciously submitted to the Chicago Tribune by Liz Clark in June, 1998.
Provided by Chicagoland Chef du
Categories Apple
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut peeled & cored apples into wedges.
- Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
- Over medium-high heat, bring to a boil, stirring constantly.
- Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
- Serve warm or at room temperature.
OLD FASHIONED BAKED APPLES
Make and share this Old Fashioned Baked Apples recipe from Food.com.
Provided by CountryLady
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the core of the apples with an apple corer or small knife, leaving about 1/2" at the base.
- Peel the top one third with a vegetable peeler or sharp knife.
- Place apples in an 8" square baking dish or in another ovenproof pan that holds them snugly.
- Place 1 tbsp.
- raisins in each apple.
- In a small bowl combine brown sugar with cinnamon and add 1 tbsp mixture to each apple.
- Place 1 small piece of butter in each apple.
- Combine syrup with apple juice in a small bowl and pour over and around apples.
- Bake in a preheated 350F oven for 45-55 minutes or until apples are very tender.
- Baste a few times during baking.
Nutrition Facts : Calories 258.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35, Carbohydrate 61, Fiber 4.9, Sugar 51, Protein 0.8
CANDY APPLES
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 medium or 12 mini candy apples
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
- Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.
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