Thursday, October 27, 2011

Candy Apples

I ended up putting my gold spray paint to use on these candy apples.

  baby shower - candy apples and cake pops

I really wanted to use the smallest apples I could find, but couldn't seem to get to a farmer's market to search for any small varieties, so I settled for the bagged apples from the grocery store.  Bagged apples always seem smaller than loose ones.  I used golden delicious for these, and I was worried they'd be too sweet, but they ended up being a perfect match for the candy flavoring I used.  My only problem was keeping the Captain from taking a bite out of each of them before the party every started.  He got to 4 or 5 of them, the turkey.

Carmel toffee candy apples



10-16 small apples
"     "    wooden dowels or sticks
4 cups granulated sugar
2 cups light corn syrup
1 Cup hot water
1 Cup caramel flavor hard candies (I used these) (crushed if possible)
2-5 drops of English Toffee flavoring oil


Baking Sheets
Aluminum Foil
Vegetable Oil Spray
Stock Pot
Candy Thermometer

Begin by lining 1 or 2 baking sheets with aluminum foil or parchment paper.  Don't use wax paper, it will melt.  Spray with cooking oil spray.

Clean your apples well and insert your sticks so they can support the weight of the apple.

In your LARGEST pot (trust me - it needs to seem way too big, this stuff expands like crazy), combine the water, corn syrup and sugar over medium high heat.  Stir until the sugar dissolves, then STOP STIRRING.  Keep candy thermometer inserted and watch for the candy temperature to reach 250 degrees.

At 250 degrees, add the hard candy and flavoring oil and stir briefly to incorporate.  STOP STIRRING.
Clean sides of pan with wet pastry brush to prevent crystalization.    Continue to cook until temperature reaches 285 degrees (F).

Remove pot from heat and stir just until mixture is smooth.  Tip pot to an angle and hold first apple by the skewer and dip in the candy mixture.  Rotate apple until it is covered in a smooth, even layer.  Lift above candy and twirl to remove excess, then set on prepared baking sheet to cool.  Repeat with remaining apples.

Allow apples to cool before spraying with foodgrade spraypaint.  Apples should be consumed within 2 days.

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