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
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
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