I made candy apples last night using Martha Stewarts recipe online and they turned out great! but when i went to wrape them this morning the sugar is all sticky and melty and the bubbles on them are cracking and everything is going wrong! I need help ASAP so i can continue on the rest of my stuff for this weekend! thank you

Is it really damp where you are? I know it's been rainy here. That might affect it. Or if it is hot/humid?

yes its rainy...oh i have no idea what to do!!

can you maybe try sticking them in the fridge??? I don't know if that would make it better or worse!

I've tried looking on google but haven't come up with anything. Maybe it could be something to do with the temp. that you cook it at?? Like when I make the oatmeal no bake cookies on the back of the cocoa can (those easy things) well mine almost never turn out because I don't let it come to a boil long enough (or time it right). So my cookies never harden up and you eat with your finger or spoon. You can refridgerate candy apples but they may become wet.

Maybe something posted on this link can help.

http://www.post-gazette.com/food/20021017mailbo1017fnp1.asp

Well thank you guys for your help! I read the article, and figured out that i got air bubbles b/c my mom stirred it while it was boiling, but I forgot that your not supposed to do that! And I guess the moisture in the air from the rain caused them to get sticky...so I stuck them in the fridge for about ten minutes and they hardened right back up so I quickly wrapped them and am hoping for the best...Im thinking of keeping them in the fridge to keep them from melting anymore? We'll see what happens, luckily it is for family so they are a little more forgiving than most! Thanks everyone

I know how you feel. Every year I make caramel apples that get wrapped in cellophane. I do find that the humidy is the reason for the cellophane sticking. When the weather is dry, the wrap does not stick.

I lightly grease my cellophane wrapper and my apples don't stick. Just put cooking oil on a paper napkin and rub it on the cello wrap. I also stand my apples in sugar after I dip them so the tops won't stick.

If you are going to leave them out uncovered for any length of time you can roll them in granulated sugar. Table sugar is 99% sucrose and what causes the mixture to get sticky is the fructose in the sugar its what attracts the moisture and makes them sticky. A lot of times you can reduce this effect by using a sugar lower in sucrose which will reduce fructoses hold on your candy somewhat. Nasty little critter that fructose.

Rgds Sugarcreations