RED CANDY APPLES

Well as promised I am publishing the "Candy Apple" recipe. This is the red hard candy apple. Not the Carmel which is what you see more often now a days. In the Grocery store around this time of the year you will see a Kraft display of their bagged caramels by the apple in the produce department. The recipe for caramel apples is on the Kraft bag. We have all made those apples, and while they are good...they are not the "State Fair" kind of candy apple. That is what makes this recipe so neat. Not everyone does these anymore..and they are really easy and only have 5 ingredients plus the apples.
I was interested in the origins of the Candied Apple and read that a veteran Newark Candy maker, William W. Kolb produced the first one in 1908, working with his cinnamon candy around Christmas time. Needless to say they were a big hit.

My recipe calls for cinnamon extract and red food coloring, but you can use the cinnamon candies for flavor and color. The real important ingredient is the corn syrup (I like Karo). These are easy, and the apples I suggest are of course Red Delicious, but you can use any you like. Even Granny Smith looks kind of neat with the red.

Have fun let the kid help and have a batch for Halloween on a platter and see how many are left after the Witches away.

Keeping with the Halloween and candy theme, I will be posting my Grandmothers Peanut Brittle on the next post, with a little history about this candy, and some family history also. Mean while test out these apples and let me know.


3 cups sugar
1/2 cup light corn syrup
1/2 cup of water
1 teaspoon cinnamon extract(cinnamon candies to taste and color)
1 teaspoon of red food coloring
8 apples


Cook sugar, corn syrup, and water until it reaches 285 degrees on a candy thermometer. Remove from fire add cinnamon, food coloring and stir until color is blended. Insert wooden sticks into top of the apples and dip into mixture. Drain apples on buttered pan, wax paper or foil.