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Author Notes: My mother always made candied apples for Halloween. She made a huge batch for the neighborhood kids every year (and for the St Vincent's Mothers' Club bazaar). She added red food coloring to make them bright red. I decided that the apples were gorgeous as nature intended so I left that ingredient out. This is so simple it is hardly a recipe...but it is a solid tradition. (the candy thermometer was my mother's at least 40 years ago). I used winesap apples, a US heirloom variety. The trees on our property are over 100 years old. - dymnyno —dymnyno
Food52 Review: It has been a long time since I have eaten a candy apple and I am glad I decided to do so today. It reminded me of all the things you dream about as a child and today I am certain dymnyno just made two little girls' dreams come true. Her recipe is excellent; the directions are spot on. I had forgotten how much I like candy apples but this recipe reminded me how great it is to crack into the thin caramel crust and bite into a crisp, tasty, heirloom apple. Absolutely perfect for a fall day. – thirschfeld —The Editors
2 cups sugar
1 cup water
6 gorgeous firm, tart apples, like winesap
sprinkle of sea salt
- Put the sugar and water in a pot and bring to a boil until hard crack which is about 295 to 310 F This may take about 10 to 15 minutes.
- Use a firm, tart, pretty colored apple...I used winesap...a US Heirloom apple.
- Stick a wooden skewer into the top of each apple and twirl each into the hot sugar to coat. Keep twirling until all the excess is twirled off.
- To make the golden crown pour some of the sugar that is carmelizing into a glass of cold water.
- Place the crown on top of the apple.
- Sprinkle with a teeny bit of sea salt.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Halloween Treat