Shiny Candy Apples

Candy apples are super juicy and sweet. These yummy picnic treats can be made with tart apples or red delicious apples. It depends which flavors are the most yummy. A glaze is created in any color and the apple dipped in for a super juicy picnic treat. Here is the yummy recipe:

• 8-10 small (8-10 small) tart green smith apples
• 30 ounces (850 g) granulated sugar
• 12 ounces (340 g) water
• 6 ounces (170 g) corn syrup
• 1/4 teaspoon food coloring, optional
• 8 ounces (227 g) cinnamon hard candy
• 1/4 teaspoon flash dust optional

Equipment

• heavy bottom saucepan
• Candy Thermometer
• silicone mat
• clean pastry brush
• Apple skewers
• nitrile gloves (optional for precaution while dipping)

• Soak apples in very hot/boiling water for fifteen seconds to melt wax coating off the skins. Rub and dry your apples well, placing them in the fridge to chill and dry overnight (or at least a few hours). Cold apples make for better candy apples.
• Remove the stems from the apples. 
• Before you begin cooking the sugar, secure sticks into apples. Make sure the apple is sitting on the work surface and then push the stick in, this will ensure your sticks are straight up and down. Place the apples onto a sheet pan with a silicone mat on top and store them in the fridge until you’re ready to dip them. (You can also use a sheet of aluminum foil greased with oil if you don’t have a silicone mat.)
• In a heavy bottom saucepan, combine the sugar, syrup, and water. Mix gently to combine with a wooden spoon. 
• Once the mixture begins to boil, cover the mixture with a lid for 5 minutes to ensure the sugar is all dissolved. 
• After five minutes, remove the lid and wash down the sides of the pan with a clean pastry brush and water. This removes sugar crystals that could cause your candy to crystalize while it’s cooking. 
• Attach your candy thermometer to the pot and add in your cinnamon candy if you wish. If you’re using extracts or food coloring, add it later when the sugar reaches 280ºF so the flavor and color don’t cook out.
• Over medium-high heat, continue cooking the sugar until it reaches 300ºF without any further stirring. This could take up to 30 minutes to reach this temperature. It could take more or less time, keep a close eye on your thermometer. Be patient, it will get there. 
• Once your sugar has reached 300ºF, remove the pan from the heat. Stir gently and let the candy cool slightly, to 280ºF so the bubbling calms down, or you will get bubbles in your apples. 
• Using a hot pad, hold your pan at an angle and being to gently roll your apple into the candy. The less time the apple spends in the candy the thinner the coating will be on the apple. Try to dip your apple deep enough that the candy coats almost to the core, this will prevent it from sliding off your apple. 
• Let the excess candy drip off of the apple before placing it on your silicone mat to cool completely. 
• If your candy starts to get too thick, you can re-heat it on the stovetop for a few minutes until it’s liquid again. 
• Pour the remaining candy into silicone molds to use later or make little hard candies!
• Picnic ready!

Candy Apples are Picnic Sweet!