A Classic Autumn Treat! Here's how you can make candied apples with sugar or caramel! In addition to the following ingredients, you can prepare toppings to coat your candied apples. Helpful tip: scatter the toppings on to the cookie sheet beforehand, so that the toppings will stick to the bottom of the candied apples while setting!
Classic Candied Apples:
Makes: 6~12 Servings
1) Prepare the apples by washing and drying them thoroughly. Insert craft sticks into the top of the apples. Prepare the cookie sheet by lining the sheet with parchment paper and lightly coating it with baking spray
2) In a medium-sized saucepan, combine the sugar, corn syrup and water over medium-high heat. Heat the mixture to 300~310 degrees, or until a small amount of syrup dropped into water forms hard, brittle threads.
3) Remove from heat and stir in red food coloring.
4) While holding the apples by its stick, dip the apples into the syrup and coat evenly. Optional: Also dip them in any toppings of your choice. Place on the prepared cookie sheet or parchment paper to dry and harden.
Caramel Candied Apples
Makes: 10 Servings
1) Prepare the apples by washing and drying them thoroughly. Insert craft sticks into the top of the apples after removing the stems. Prepare the cookie sheet by lining the sheet with parchment paper and lightly coating it with baking spray or butter.
2) In a large saucepan, combine the sugar, sweetened condensed milk, corn syrup, and butter over medium-low heat. Stir until all the sugar has dissolved. Now, bring the mixture to a boil over medium heat, while stirring frequently. Cook and stir until about 248 degrees. Remove from the heat and stir in the vanilla extract.
3) Dip each apple into the caramel mixture while hot, coating it evenly. Optional: Dip the apples into any toppings of your choice. Place the apples on the prepared cookie sheet to dry and harden. Refrigerate the apples for 1 hour or until set.