Hot Pink Candy Apples Recipe 465

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.

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.

PINK CANDY APPLES

Steps:

• We used small apples from an orchard that were not coated in wax. If you are using store bought apples that are coated in wax, you'll have to remove the wax to help the candy stick to the apples. To remove the wax, dip apples in boiling water and then buff the apples. Also add a small dowel into the centre of the apple. Prepare a baking sheet with parchement paper that has been sprayed with non-stick cooking spray.
• To make the candy, add the sugar, water, and corn syrup to a medium saucepan and combine. Bring it to a boil over high heat. Reduce the heat to medium-high and add a candy thermomter to the mixture. Contiune to boil until the candy reaches a temparture between 300-310 degrees. Occassionaly brush down the sides of the pan with cold water and a pastry brush to help prevent re-crystalization.
• When the candy reaches 300-310 degrees remove from the heat, and add the food colouring. Adding the food colouring at the end prevents the white food colouring from turning yellow at all during cooking. I added around a 1/2 teaspoon of white colouring and just 1-2 drops of soft pink.
• Working carefully and quickly because the candy starts to cool, tilt the pan and dip each apple individually. Coat the apple completely, and then left it drip off slightly to avoid a large pudddle of candy at the base of the apple. Place the dipped apples on the parchement lined baking sheet to set. Take care working with the candy as it's very hot. Have a bowl of ice water standing by incase of any burns.
• After the apples are set, decorate with sprinkles. Use some more light corn syrup as "glue" to adhere the sprinkles. We used a compination, including a plastic spider (not ediable) spider candy, sprinkles, nonpareils, and ediable glitter. These apples are best served the day they are made. Any humidy will make the apples sticky, so store in an air tight container.

CANDY APPLES

Steps:

• Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
• Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
• Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
• Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.

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.

CANDIED APPLES

Steps:

• In a small saucepan set over medium heat, combine sugar, corn syrup, and 1/2 cup water. Gently stir with a fork just until sugar is dissolved. Raise heat to medium-high and bring to a boil.
• Add cinnamon candies to pot and continue boiling, washing down the sides of the saucepan with a wet pastry brush occasionally to prevent sugars from crystallizing.
• When mixture registers 302 degrees (hard crack) on a candy thermometer, remove from heat and stir in food coloring. Let stand until candy stops boiling and settles in bottom of saucepan, 1-2 minutes.
• Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Insert candy apple sticks or wooden craft sticks into stem end of apples. Carefully tilt pan and dip apples into candy, swirling to coat all sides. Allow excess candy to fall back into saucepan; transfer apples to prepared baking sheet to cool and harden.

THE BEST RED CANDY APPLES

Steps:

• Put all ingredients into a medium saucepan and cook on medium high heat until a candy thermometer reaches 300 degrees. This usually takes from 20-30 minutes. Meanwhile, wash and dry your favorite apples. Insert wooden popsicle sticks or skewers. Prepare a baking sheet to hold your apples by spraying it with cooking spray. When the syrup is ready, quickly dip apples and place on prepared baking sheet. Let cool, and enjoy!