Author Notes
Nothing has ever made me feel more like one of the witches in Macbeth than when I was boiling this pot of sugary red goodness. If you’re brave, bite right into an apple once the candy has cooled, but I like to slice them up for serving.
Recipe is by Martha Stewart. —Rebecca Firkser
Ingredients
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Butter or cooking spray, for parchment paper
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2 cups
sugar
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3/4 cup
water
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1/2 cup
light corn syrup
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1/2 teaspoon
red food coloring (optional, but festive)
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6
medium apples (I used Granny Smith)
Directions
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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° and 310° (hard crack stage), about 20 minutes.
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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.
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