Candied Apples

A Classic Autumn Treat! Here's how you can make candied apples with sugar or caramel! In addition to the following ingredients, you can prepare toppings to coat your candied apples. Helpful tip: scatter the toppings on to the cookie sheet beforehand, so that the toppings will stick to the bottom of the candied apples while setting!

Optional Toppings:

• 1 1/2 cup pecans or peanuts, finely chopped
• 2/3 cup chocolate chips
• 2/3 cup white chocolate chips

Classic Candied Apples:

Makes: 6~12 Servings

Ingredients:

• 2 Cups White Sugar
• 1 Cup Light Corn Syrup
• 1 1/2 Cups Water
• 8 Drops Red Food Coloring
• 6~12 Apples
• Cookie Sheet
• Parchment Paper
• Candy Apple Sticks
• Candy Thermometer

1) Prepare the apples by washing and drying them thoroughly. Insert craft sticks into the top of the apples. Prepare the cookie sheet by lining the sheet with parchment paper and lightly coating it with baking spray

2) In a medium-sized saucepan, combine the sugar, corn syrup and water over medium-high heat. Heat the mixture to 300~310 degrees, or until a small amount of syrup dropped into water forms hard, brittle threads.

3) Remove from heat and stir in red food coloring. 

4) While holding the apples by its stick, dip the apples into the syrup and coat evenly. Optional: Also dip them in any toppings of your choice. Place on the prepared cookie sheet or parchment paper to dry and harden.

Caramel Candied Apples

Makes: 10 Servings

Ingredients:

• 10 apples
• 1 cup butter
• 2 cups brown sugar
• 1 cup light corn syrup
• 14 oz. sweetened condensed milk
• 1 teaspoon vanilla extract
• Candy Apple Sticks
• Parchment Paper
• Candy Thermometer

1) Prepare the apples by washing and drying them thoroughly. Insert craft sticks into the top of the apples after removing the stems. Prepare the cookie sheet by lining the sheet with parchment paper and lightly coating it with baking spray or butter.

2) In a large saucepan, combine the sugar, sweetened condensed milk, corn syrup, and butter over medium-low heat. Stir until all the sugar has dissolved. Now, bring the mixture to a boil over medium heat, while stirring frequently. Cook and stir until about 248 degrees. Remove from the heat and stir in the vanilla extract. 

3) Dip each apple into the caramel mixture while hot, coating it evenly. Optional: Dip the apples into any toppings of your choice. Place the apples on the prepared cookie sheet to dry and harden. Refrigerate the apples for 1 hour or until set.