Candy Apples Recipe Apple recipes, Candy apples, Food


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The candy shell is hard and crunchy, and beneath it, you'll find a juicy, firm apple. This recipe uses Gala apples, so the inside is a bit sweeter and less tart compared to other kinds.


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Instructions. Soak your apples in very hot/boiling water for 10-15 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.


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Heat the syrup over medium heat, until the candy thermometer reaches 300 degrees. When it's at 300 degrees, remove the pan from heat and stir in red food coloring until desired color is reached. Dip each apple into the melted sugars, allowing access to drip off.


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Directions. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples. Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil and insert candy thermometer; continue to boil, without stirring, until temperature reaches 300 to 310 degrees F (149 to 154 degrees C) or until a small amount.


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Boil the candy until it comes to the Hard Crack Stage or 300° to 310° F (149° to 154° C). You will definitely want a candy thermometer for this recipe! Once the candy reaches the correct temperature, about 10 to 15 minutes, it is time to dip the apples. Remove the pot from heat and place it on a heat safe pad on your countertop.


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Each of our incredible gourmet candy apples starts with a crisp, tart Granny Smith apple. Here at Amy's, we make it our priority to choose fresh apples that are free from blemishes and imperfections. We then dip these beautiful apples in a layer of rich, silky caramel. Candies including M&Ms®, Heath Toffee® and Reese's Pieces® are then.


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Step 3 In a medium heavy-bottomed pot over medium-high heat, combine sugar, 3/4 cup water, corn syrup, and food coloring and bring to a boil. Insert candy thermometer and continue to boil until.


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Bring coating up to 300°: Let the mixture boil for about 15-20 minutes until it reaches between 300°-310°. Remove the coating from the heat and allow the bubbles to settle down for a minute until smooth. Dip your apples: Working quickly, tilt your pan to the side and dip an apple in the coating, swirling the apple to get each side coated.Pull the apple out and let the excess drip off before.


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Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage). Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back.


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