Magic Apples [ Candied Apples ] – adapted by Just A Taste’s recipe
- 24-30 small crab apples, stem removed
- 24-30 wooden branches, snapped to length
- 1 tbsp white vinegar
- 3 cups white sugar
- 1 cup water
- 1/2 light corn syrup
- 1/2 tsp red food colouring
- candy thermometer
To prep the apples, remove the stems and stick a branch into each core. Boil a pot of water with a tablespoon of white vinegar and dip each apple in for 5 seconds to remove any sort of wax coating [otherwise the candy won't stick]. Pat dry each apple to remove any residue. Prepare 2 baking sheets covered in greased parchment paper, I brushed butter so that the candied apples wouldn’t stick to the paper.In a medium saucepan, combine the sugar, water and corn syrup and cook over medium heat. Continue to boil until the temperature reaches 300ºF on the candy thermometer. Do not stir. Once you’ve hit the desired temperature, remove from heat and stir in the food colouring. Be careful as it may spatter a little when you do. Stir gently. Then dip each apple into the mixture and place on greased parchment sheet. Let cool until the candy has completely hardened and enjoy!
