Grenadine Candy Apples Recipes

OLD-FASHIONED RED CANDIED APPLES

Steps:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

ANNE ROSENZWEIG'S BAKED APPLES

Steps:

• For the Rome apples, preheat the oven to 375 degrees. Place the apples in a baking dish. Combine the brown sugar and cinnamon and stuff in the apple cavities. Mix cider with grenadine and drizzle over the apples. Bake until tender, about 1 hour, basting every 5 minutes. Cool to room temperature.
• For the syrup, dice the Granny Smith apples into 1/4-inch cubes. Over medium-high heat, cook sugar and cider until sugar is caramelized, about 30 minutes.
• Add rum and applejack and cook 1 minute. Remove from the heat and stir in the diced apples. Ladle the warm syrup over the baked apples. Top with vanilla ice cream. Serve.

GRENADINE CANDY APPLES

Steps:

• Place a large cooling rack on a baking sheet lined with parchment or wax paper.
• Insert a fork into the top of each apple. Combine the sugar, grenadine, and light corn syrup in a saucepanand bring to a simmer. Stir until the sugar is dissolved, brushing down any crystals on the sides of the pan with a pastry brush dipped in warm water. When the sugar is dissolved, bring to a boil until the syrup reaches 285°F. on a candy thermometer, the soft-crack stage.
• Set the pan over-not in-boiling water. Working quickly, use the forks to dip the apples, one at a time, coating them evenly with the glaze. Remove from glaze and twirl each apple so the extra syrup drips off. Set the apple on the cooling rack. When you have dipped all the apples once, repeat the process. Remove the forks.
• Serve at room temperature. Best eaten within 24 hours