Candied Apples
CANDIED APPLES
Recipe By : Betty Crocker's Old-Fashioned Cookbook
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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8 to 10 med crisp red apples such as Red Delicious,
Winesap, Jonathan or McIntosh -- at room temperature
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring
Few drops clove oil -- if desired
Butter cookie sheet generously. Wash and dry waxed apples thoroughly. Insert
wooden skewer in stem end of each apple. Mix sugar, water, corn syrup and
food color in 2-quart heavy saucepan. heat to boiling over high heat; reduce
heat. Boil gently, without stirring, to 290 on candy thermometer or until
small amount of mixture dropped into very cold water separates into threads
that are hard but not brittle. Stir in clove oil. Dip apples quickly into
syrup, twirling until completely coated. Stand on cookie sheet; cool.
MICROWAVE DIRECTIONS:
Mix sugar, water, corn syrup and food color in 1 1/2-quart glass casserole.
Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes,
to 290 on microwave candy thermometer or until small amount of mixture
dropped into very cold water separates into threads that are hard but not
brittle. Stir in clove oil. Dip apples quickly into syrup. Continue as directed
.
YIELD: 8 to 10 candied apples
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NOTES : Pour any remaining syrup onto buttered cookie sheet. Cool; break
into small pieces for a treat.
