Colorful Candied Apples Recipes

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

COLORFUL CANDIED APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

EASY HOMEMADE CANDY APPLES

Steps:

• Wash and thoroughly dry the apples (See Kelly's Notes below). Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
• Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
• Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back. And you may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring.)
• One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.

HOT PINK CANDY APPLES RECIPE - (4.6/5)

Steps:

• Remove the stems from the apple. Wash and dry the apples. Put the sticks in the stem side of each apple.Place them on a sheet pan that is sprayed with nonstick cooking spray. Set them aside until your sugar mixture is ready. This will help make sure the apples are good and dry. Mix the sugar, corn syrup, food coloring and gel food coloring in a medium size sauce pan over a medium high heat. Stir to combine. Let the mixture come to a full boil. Have your candy thermometer handy. When the mixture begins to boil, hook the candy thermometer on the side of the pan and make sure it doesn't touch the bottom of the pan, but is in the boiling mixture. Let the mixture come to 302°F (hard crack stage). This will take about 20 minutes. No need to stir or disturb the mixture while it heats, just be patient until it reaches the correct temperature. When the candy reaches 302°F, immediately remove it from the heat and use a rubber spatula to stir in the vanilla extract. Stir it gently to get the flavor evenly incorporated. Tilt the saucepan slightly, so it is easier to dip the apples in the candy. Swirl to coat, and then let the excess drip off into the pan. Set the candied apple on the prepared sheet pan to harden. Be careful, the sugar is very hot. The candied apples keep at room temperature for about 2 - 3 days, if they aren't eaten first! Do not refrigerate, it will change the coating from a candied coating to a sticky (potentially messy) coating. Note: These are candied apples with a hard coating, not caramel apples with a soft coating.