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Candy apples- anti caramel

post #1 of 6
9/13/06 at 7:22am
Thread Starter 
Hi Everyone!
I'm hoping someone can help me out. I'm looking for a recipe for that hard red candy coating used to dip apples in. I would prefer to not use the packaged mix. I heard that MS had a recipe on her site, but all I could find was the Lady Caramel recipe. In addition to a tried and true recipe, I am also looking for any hint or tips when dipping and coating these bad boys.
Life's too short to drink poison- Alton Brown
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Life's too short to drink poison- Alton Brown
I'll start being nicer when you start acting smarter.
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post #2 of 6
9/13/06 at 7:25am
There's a lady here in Punxsutawney, Pa. that is famous for her candy apples. I have the recipe at home and will get back to you tomorrow with it.
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post #3 of 6
9/13/06 at 7:33am
I would suggest that the apples are clean, dry, and MUST be room temp.
Good luck!!
Fat and Happy Confections! Business partner with SueBee.
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Fat and Happy Confections! Business partner with SueBee.
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post #4 of 6
9/13/06 at 7:22pm
I am new to CC and cake decorating but I have made many candied apples and they are always a hit! The following recipe was obtained from the internet. I have not used the cinnamon oil in mine (was scared to) so it's really optional. Good luck, let me know how they turn out.

8 Med.size red apples, Washed & stems removed
3 c Sugar
1/2 c Light corn syrup
1/2 c Water
1 Drop of oil of cinnamon
1 ts Red food coloring

Directions: Insert skewers in stem end of apples. Combine sugar, syrup, &
water in a heavy deep saucepan; cook over medium heat, stirring constantly
to the boiling point. Cook, without stirring, to soft-crack stage, 285 D.
on a candy thermometer or until small amount separates into hard but not
brittle threads when tested in cold water. Remove from heat; add oil of
cinnamon & coloring. Stir only enough to mix. Hold each apple by the
skewer; twirl quickly in the syrup, tilting pan to cover apple well. Remove
from syrup; let excess syrup drip off. Twirl to spread syrup smoothly over
the apple; place on a lightly buttered baking sheet. Cool. Store in a cool
place. Yields 8 apples... Note: The above recipe is from a cookbook done by
home economic teachers. From a different home economic teacher who also
gave a candy apple recipe, she mentioned to not stir any crystals that form
on the side of the pan into the candy during cooking.
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post #5 of 6
9/13/06 at 8:41pm
That part about not stirring any crystals on the side of the pan, that goes for all candy making. Use a lid or a plate over your pan vented a little bit and you won't have to worry about it as the vapor drips back down the sides of the pan and washes it down as it forms.
Amy in Alaska
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Amy in Alaska
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post #6 of 6
9/14/06 at 9:33am
Let me share with you my experience with candy apples last night! icon_wink.gif I got the recipe from the MS site, just searched for candied apples and the recipe came up for 12 lady or 6 regular apples. Heres what I did wrong: Do not stir once it starts to boil or you will get these ridiculous bubbles which look kinda neat at first but eventually rise to the surface and crack! Second, I left my apples sit on my counter overnight to harden which was a mistake b/c they got sticky and syrupy and some of the coating fell off, i dont think it was the recipe thogh, i think it was from the rain we were having and the moisture in the air, so i would recommend wrapping them the same night, as soon as they harden, I also got a pool of syrup where i put the stick in that poured off when i picked them up. So those are my horrors of candy apples, I ended up sitckingn them in the fridge to harden up a bit and them wrapped them quick before they got sticky again. Hope this helps you out!!
"It looks like crap now, but just wait till im finished with it!"
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"It looks like crap now, but just wait till im finished with it!"
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