Candied Apples
Source: Betty Crocker's Old-Fashioned Cookbook
Servings: 8

8 to 10 med crisp red apples such as Red Delicious, Winesap, Jonathan or Mcintosh -- at room temperature
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring
Few drops clove oil -- if desired

Butter cookie sheet generously. Wash and dry waxed apples thoroughly.

Insert wooden skewer in stem end of each apple. Mix sugar, water, corn syrup and food color in 2-quart heavy saucepan. Heat to boiling over high heat; reduce heat.

Boil gently, without stirring, to 290 on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil.

Dip apples quickly into syrup, twirling until completely coated. Stand on cookie sheet; cool.

MICROWAVE DIRECTIONS:
Mix sugar, water, corn syrup and food color in 1 1/2-quart glass casserole. Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes, to 290 on microwave candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup. Continue as directed.

NOTES : Pour any remaining syrup onto buttered cookie sheet. Cool; break into small pieces for a treat.