INGREDIENTS

INSTRUCTIONS

1. Wash and stem crab apples. Place each on a small stick.
2. Combine sugar, water, corn syrup and cinnamon in the top of a double
boiler and heat, stirring, until dissolved. Then add enough food coloring
to turn the mixture a deep red.
3. Continue to heat mixture gently, stirring until it thickens and forms a
ball when dropped from the tip of the spoon into cold water.
4. Remove double boiler from heat. Dip crab apples one at a time into
syrup, twirling the sticks to coat evenly. Then let cool and harden either
on waxed paper, or on a platter generously coated with peanut oil.
NOTE: The double boiler keeps the syrup fluid while you work. VARIATIONS:
1. For the crab apples, substitute whole large grapes (with their seeds
intact), or large California dates, pitted. Impale several on a stick, or
one at a time on toothpicks.
2. For the syrup, substitute 1 cup sugar, 3/4 cup water and 1/2 teaspoon
cream of tartar. Cook as in step 3 until the mixture spins a thread.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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