Although a candy thermometer is helpful when making this recipe, it is not necessary. You just have to know when the candy has reached the “hard crack” stage. You can tell this by doing this test:  If you drop a bit of the caramel in ice water it should form a hard ball immediately. That means it has reached the hard crack stage.

 

It is the use of glucose or corn syrup that puts the gloss on these apples. While the glucose/light corn syrup will definitely add a real mirrored shine, you can substitute a cup of sugar and ¼ cup of water for each cup of light corn syrup. Just recognize that your finished apples will not have the same high-gloss surface.

 

INGREDIENTS

2 cups granulated sugar

¾ cups water

½ cup liquid glucose/light corn syrup (one or the other, not both)

Few drops black gel food coloring

6 Granny Smith apples (or 12 small apples) (Ensure your apples are fresh and haven’t been waxed)

 

INSTRUCTIONS

Grease a piece of baking paper and place on a tray/baking sheet.

Insert bamboo skewers in all the apples and set aside.

In a medium pot, combine the sugar, water, glucose/corn syrup and food coloring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.

When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.

Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).

Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

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Quick Tip:  These apples are best eaten on the same day they are made. If you have to store them, wrap each one in cellophane or plastic wrap so they will not stick together. You can then store them for a day or two at room temperature.

Recipe and image courtesy of Alida at Simply Delicious