| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 12 |
md |
Mcintosh apples |
| 12 |
|
Popsicle sticks |
| 1 |
c |
Water |
| 3 |
c |
Sugar |
| 1/4 |
ts |
Cream of tartar dissolved in 1/2 teaspoon water |
|
|
Red food coloring |
|
|
One cookie sheet or jelly roll pan, oiled |
INSTRUCTIONS
Rinse, dry and stem the apples. Insert the sticks into the stem end of the
apples and set aside.
For the syrup:
Place water in a saucepan and stir in sugar. Place over low heat and stir
constantly to dissolve sugar. At the boil, wipe down the side of the pan
with a clean brush dipped in cold water, cease stirring and add the cream
of tartar. Insert the candy thermometer and cook the sugar to a hard crack,
305 degrees.
While the sugar is cooking, occasionally wipe down the inside of the pan
with a brush dipped in cold water. When the sugar reaches 300 degrees, add
5 to 6 drops of coloring.
When the sugar reaches the hard crack, remove thermometer and immerse
bottom of pan in a bowl of ice water to stop cooking. One at a time, dip
the apples into the hot sugar syrup, letting the excess drip off over the
pan and placing the apples on the oiled pan for the sugar to set and
harden. Cool the apples and serve them on the day they are made.
Yield: 12 candy apples
Recipe by: Cooking Live Show #CL8993
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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