Old Fashioned Candied Apples Recipes

STOVETOP CINNAMON APPLES

Steps:

• In a medium saucepan or deep skillet bring your water and sugar to a simmer while you prepare the apples.
• Peel your apples. I cut the apples into four quarters and then remove the core. Then I cut each quarter into three or four slices.
• Once the water is simmering, carefully add a single layer of apples to the water and sugar. You don't have to do too much to them after they are in the water.
• Check at the 10 minute mark. You can turn the apple slices over if they aren't done yet.
• After 15 or 20 minutes, the apple slices will look translucent and be cooked all the way through.
• Lift them out of the sauce with a slotted spoon and put them in your serving dish.
• Sprinkle with cinnamon.
• Add another layer of apples to the water and sugar mixture and cook as before.
• When these are done, lift them out with a slotted spoon and add to the apples in the serving dish.
• Sprinkle cinnamon on the top.
• Refrigerate any leftovers and enjoy later.

RED HOT CINNAMON APPLES - A RED HOT APPLES RECIPE

Steps:

• In a medium to large saucepan, heat water, sugar and Red Hot candies until it come to a boil and candies begin to melt. Turn off heat.
• Peel and quarter apples.
• Add apples to red syrup and turn heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower heat to medium.
• Continue to cook and stir apples until they are tender and have absorbed the red color. For a more vibrant red, add red food coloring while they are cooking. Stir often.
• Gently ladle apples into a serving dish, and let cool. If desired, top with chopped pecans.

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.

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.

CANDY APPLES RECIPE

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.
• Wash and dry apples carefully. Make sure that no water remains on the apples.
• Remove stems and firmly stick skewers in stem ends.
• Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.
• Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer .
• Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
• Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.
• Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.
• Remove pan from heat and stir mixture so that it is smooth and even.
• Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating apple to cover it completely with a smooth, even layer of red candy.
• Pull apple out of pan and twirl it to remove any excess. Set it stick-side up on prepared baking sheet.
• Repeat with remaining apples.
• Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.

STATE FAIR RED CANDY APPLES

Steps:

• 1. Grease 2 cookie sheets. Wash and dry apples and put popsickle sticks in them and have them ready to be dipped into the hot candy.
• 2. Spray a large pot with cooking spray.Put a candy thermometer on side of pot(do not let it touch bottom). On high temperature, mix all ingrediants, STIRRING CONSTANTLY(this will take awhile).Allow temperature to reach 277 degrees(or soft crack). DO NOT OVERCOOK.You know candy is ready when it forms a ball when a little dropped in a glass of cool water.
• 3. Immediately remove from heat. And start dipping apples in the HOT candy.BE CAREFULL, THE CANDY IS EXTREMELY HOT!!!After dipping apples in candy, swirl apple around to keep candy on apple and let the apple drip for a few seconds and put them on the greased cookie sheets.WORK FAST, as the hot liquid as it cools will get hard.
• 4. When finished dipping all the apples, make sure you put some HOT water in your pot and get the candy out as soon as possable, or you will have a big mess. Also clean all candy drippings, spoons, etc. This candy when dry, dries like glue.
• 5. If you want to cool fast, put in refrigerator for a few minutes. But do not store in refrigerator, because the candy will slide right off the apple. Keep in airtight container when hard or wrap in wax paper.

CANDY APPLES RECIPE

Steps:

• Insert sticks into stem end of apples about half way through. Set aside. Into about a 2 quart heavy pot, add the sugar, water, corn syrup and red food coloring. Stir with a rubber spatula to combine. Place the pot over medium heat. Attach the candy thermometer to the side of the pot. Do not stir while mixture is cooking! Bring to a boil and cook for about 15-25 minutes until mixture reaches 300-310 degrees F. If not using a thermometer: test mixture after about 15-18 minutes, by placing a drop of candy mixture into cold water. It should harden into a brittle thread when ready. Off the heat, tilt the pot to one side and dip the apples in and quickly turn to coat with the candy. Once coated, hold apple above the pot for a couple seconds to let excess dip off. Place coated apples on greased parchment or foil. Work quickly, as the mixture cools fast and becomes very thick. A thick coating is not what you want. Let apples cool for at least 10 minutes to harden before eating. Store candy apples in an airtight container, in the fridge, for about 3 days. Wrap candy apples in cellophane and serve them at a Halloween party or hand them out for trick or treat. Recipe by: Diane Kometa Notes: 1) Apples purchased from a grocery store often come with a waxy coating, which will prevent the candy from sticking to the surface and does not always come off easily by washing the apples. To remove the wax from the apples, bring about 6 cups of water to a boil. After inserting the wooden sticks into the apples, quickly dip apples in the boiling water, one at a time for 5-10 seconds and then thoroughly dry them. The candy should stick no problem! 2) If the candy mixture gets too thick during the dipping process, simply reheat it over medium heat and continue coating your apples. 3) Apples that have a very thick candy coating will be almost impossible to bite into, but can be smacked down gently on the counter to crack. 4) Clean up: Hardened candy in the pot can be dissolved by filling the pot with water and boiling until candy has dissolved.

BLACK-HEARTED CANDY APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from the heat and pour into 2 small bowls. Stir 1/4 teaspoon cinnamon and red food coloring into 1 bowl; stir black food coloring and remaining cinnamon into other bowl., Working quickly, dip 2 apples into red sugar mixture and 2 apples into black sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

OLD FASHIONED SPICED CRAB APPLES

Steps:

• Wash the apples well, and leave the stems intact.
• Gently prick the apples all over with a fork or the tip of a small sharp knife. This is so that they don't burst as they cook.
• Combine the vinegar, water, and sugar in a pot.
• Roll over the cardamom pods with a rolling pin or the side of a wine bottle to gently crack them open. Don't lose any of the black seeds. Add the cardamom (seeds and pods) and cloves to the pan and bring to a boil
• Turn down the heat and add the apples to the pot. Simmer for about 5 to 10 minutes, depending on the size of your apples. Use your judgement, you don't want the apples to get soft and mushy.
• Carefully remove the apples from the hot liquid and pack them into your jar or jars.
• Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
• The apples can be canned, as well, for longer storage.
• Makes 1 quart

OLD FASHIONED CANDIED APPLES

Steps:

• 1. Mix 1st 3 ingredients in saucepan.
• 2. Put on high heat with candy thermometer positioned in center of fluid level.
• 3. While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• 4. Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• 5. Quickly dip the apples, twisting to cover, and set on a greased cookie sheet.
• 6. NOTES: You may want to use a deep, narrow pan, and tilt it to cover the apples well. You should not make the coating too thick as it will be hard to bite through to the apple. A reviewer suggested that you could also make the coating orange, and reserve some to tint black. The drizzle the black over the up-turned apples! The same reviewer said she covered 12 medium apple.

GRANDMA'S OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.