I’m like a magpie sometimes, my eyes caught on anything bright and shiny. A candied apple will always turn my head and this Fall I’m making batch after batch to serve guests at my home (who doesn’t squeal in delight at the shiny shell?). These are far easier to make than you might thin: no need to let the sugar caramelize, just simmer until it reaches hard-crack stage and you’re good to go. I love to drip some cinnamon oil into the sugar just before twirling the apples, it adds an exceptionally autumnal note!
8-12 small granny smith apples
3 cups sugar
½ cup light corn syrup
1 cup water
½ teaspoon red gel food coloring
½ teaspoon cinnamon extract
Line sheet tray with parchment paper, spray with cooking spray.
Combine sugar, corn syrup, and water in heavy-bottomed saucepan over medium heat.
Bring mixture to boil, cook until it reaches 300˚-310˚.
Remove saucepan from stove, stir in food coloring and cinnamon extract.
Dip apples in candy coating, swirling to coat evenly. Allow excess candy to drip back into pan.
Place coated apples on sheet tray, allow to fully set before eating.