| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
1 |
Servings |
INGREDIENTS
| 8 |
md |
Crisp red apples such as Red Delicious, Winesap, Jonathan or McIntosh, at room temperature (up to 10) |
| 2 |
c |
Sugar |
| 3/4 |
c |
Water |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
ts |
Red food coloring |
|
|
Few drops clove oil; if desired |
INSTRUCTIONS
Butter cookie sheet generously. Wash and dry waxed apples thoroughly.
Insert wooden skewer in stem end of each apple. Mix sugar, water, corn
syrup and food color in 2-quart heavy saucepan. heat to boiling over high
heat; reduce heat. Boil gently, without stirring, to 290 on candy
thermometer or until small amount of mixture dropped into very cold water
separates into threads that are hard but not brittle. Stir in clove oil.
Dip apples quickly into syrup, twirling until completely coated. Stand on
cookie sheet; cool.
MICROWAVE DIRECTIONS: Mix sugar, water, corn syrup and food color in 1
1/2-quart glass casserole. Microwave uncovered on high 19 to 23 minutes,
stirring once after 5 minutes, to 290 on microwave candy thermometer or
until small amount of mixture dropped into very cold water separates into
threads that are hard but not brittle. Stir in clove oil. Dip apples
quickly into syrup. Continue as directed.
YIELD: 8 to 10 candied apples
NOTES : Pour any remaining syrup onto buttered cookie sheet. Cool; break
into small pieces for a treat.
Recipe by: Betty Crocker's Old-Fashioned Cookbook
Posted to Bakery-Shoppe Digest V1 #180 by Sean Coate <swcoate@peganet.com>
on Aug 04, 1997
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