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1098 - Homemade Candy Apples #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1098 - Homemade Candy Apples #

(by Shirley McNevich)

16 apples
16 popsicle sticks
red food coloring
2 cups water
1 cup Kayro lite corn syrup
6 cups white sugar
candy thermometer
chopped nuts (optional)

If using chopped nuts, put them in a bowl and set them aside. Make sure
apples are at room temperature. Wash the apples in warm water and dry
them with paper towels. Remove the stems from the apples. Insert a popsicle
stick into each apple (where the stem was removed). Place greased cookie
sheets on your counter to hold finished candy apples. In a saucepan over
medium heat add white sugar, water and lite corn syrup--stir and make sure
that you keep stirring until all of the sugar has dissolved. Continue stirring
and heating until candy thermometer gets to 300 degrees. Once at 300
degrees, remove saucepan from heat and quickly add a few drops of red
food coloring--stir. Start with the first apple--dip it into the candy mixture and
coat the apple. Once coated, dip quickly into the chopped nuts (optional).
Place coated apple stick side up on prepared cookie sheets. Continue with
all apples. When you get near the end, you may need to reheat the candy
mixture. You may also need to tilt the saucepan and use a spoon to help coat
the last few apples. Once cooled, wrap candy apples in clear cellophane and
use a twist tie to keep the air out. Saran Wrap and other plastic wraps tend to
stick to the apples so we don't recommend using them.


 

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