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Candy ApplesCandy Apples

Rinse and dry apples thoroughly. Remove stems from apples. Insert wooden skewer or stick part-way through stem end of each apple. Coat a cookie sheet with nonstick cooking spray; set aside. Combine granulated sugar, light corn syrup, red hot candies and red food coloring with water in a saucepan. Bring to a boil over medium heat, stirring until sugar and red hot candies dissolve. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 290-degrees F (about twenty minutes). Remove saucepan from heat at once; slightly tip carefully to swirl each apple in sugar mixture to coat evenly. Allow excess to drip back into saucepan. Place coated apples on prepared cookie sheet to cool. Allow to stand for about one hour before serving. Note: If syrup hardens before you finish coating the apples, place saucepan over low heat to soften.

 

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