Line a baking sheet with waxed paper or parchment paper; spray lightly with cooking spray.
Insert a wooden skewer into the stem end of each apple.
Combine the sugar, corn syrup, water and cinnamon stick in a medium saucepan.
Stir until the sugar is dissolved.
Bring to a boil– boil without stirring for 3 minutes.
Brush down any crystals on the side of the pan with a pastry brush dipped in hot water.
Boil until the syrup reaches 290 degrees (soft-crack stage, see note) and the syrup just begins to discolor.
Remove the cinnamon stick.
Immediately place the saucepan into a larger pot filled with hot (not boiling) water to the syrup from hardening.
Add food coloring (we used about 7 drops).
Working quickly, dip apples into syrup.
Coat the apples evenly with the glaze.
Twirl the apple at the end so the extra syrup drips off.
Set the apples on prepared cookie sheet.
Wait until the apples dry and cool completely before wrapping.
Note: Soft crack stage is achieved when firm strands can be stretched or bent when removed from the water.
Ingredients:
5 medium apples, washed,dried and stems removed
2 cups sugar
2/3 cup light corn syrup
1 cup water
cinnamon sticks (optional)
red food coloring
wooden skewers, see tester note
Steps/Methods:
Line a baking sheet with waxed paper or parchment paper; spray lightly with cooking spray.
Insert a wooden skewer into the stem end of each apple.
Combine the sugar, corn syrup, water and cinnamon stick in a medium saucepan.
Stir until the sugar is dissolved.
Bring to a boil– boil without stirring for 3 minutes.
Brush down any crystals on the side of the pan with a pastry brush dipped in hot water.
Boil until the syrup reaches 290 degrees (soft-crack stage, see note) and the syrup just begins to discolor.
Remove the cinnamon stick.
Immediately place the saucepan into a larger pot filled with hot (not boiling) water to the syrup from hardening.
Add food coloring (we used about 7 drops).
Working quickly, dip apples into syrup.
Coat the apples evenly with the glaze.
Twirl the apple at the end so the extra syrup drips off.
Set the apples on prepared cookie sheet.
Wait until the apples dry and cool completely before wrapping.
Note: Soft crack stage is achieved when firm strands can be stretched or bent when removed from the water.
