Recipe: Candied Apples (Family Circle magazine, 1970's)

Diane, Here is my recipe. It's from Family Circle Cookies and Candies Cookbook.

CANDIED APPLES

8 medium-size red apples
8 flat wooden skewers (I use craft sticks)
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup (1 and 3/4 oz bottle) red cinnamon candies
10 drops red food coloring( optional) (I also used green food coloring at one time)

Wash and dry apples, remove stems and insert skewers into stem ends.

Mix sugar, corn syrup and water in heavy 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Then cook, without stirring, until temperature reaches 250 degrees F or until small amount of syrup dropped into very cold water forms a ball which is hard enough to hold its shape, yet plastic.

Add cinnamon candies and continue cooking to 285 degrees F or until small amount of syrup dropped into very cold water separates into threads which are hard, but not brittle.

Remove from heat. Stir in the red food coloring, if desired.

Hold each apple by its skewer and quickly swirl in syrup tilting pan to cover apple with syrup. Remove apple from syrup, allow excess to drip off, then twirl to spread syrup smoothly over apple. Place on lightly greased baking sheet to cool. Store in cool place.

Note: If candy cools too quickly it may be reheated over low heat.

Makes 8 apples
Source: Family Circle Cookies and Candies Cookbook, 1978