Mojhy Apples Candy 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.

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

CANDY APPLES

Steps:

• In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
• Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
• Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.

MOJHY APPLES ( PENNSYLVANIA DUTCH CANDIED APPLES)

Steps:

• Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple.
• Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
• Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
• Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly).
• Dip apples in the candy syrup and twirl in a circular motion until completely covered.
• Place on a buttered pan with the sticks upright and permit to cool.

MOJHY APPLES (CANDY APPLES)

Steps:

• Wash and dry apples.
• Remove stems and replace with stick stuck halfway into apple.
• Comvbine corn syrup, sugar, and water in deep saucepan.
• Stir and cook over medium heat until thoroughly disolved and mixture boils.
• Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.) Remove from heat; add extract and stir only enough to mix.
• Place pan over boiling water to keep syrup from thickening.
• Then, dip apples and wind in a circular motion until thoroughly covered with syrup.
• Place on buttered pan with sticks upright and cool.