My mother always made candied apples for Halloween. She made a huge batch for the neighborhood kids every year. 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
Test Kitchen Notes
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
In This Recipe
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.