Old Fashioned Candy Apples

Remember when you were a child and in the fall and winter, your mother made candy apples from scratch? If you are not old enough to remember, ask your mother or grandmother about this sweet tart treat. This is not the caramel apple most of you are familiar with, but a hard sweet candy, coating a crisp tart apple, that was so familiar to so many farm kids. Once you have one you will never forget it.

Candy Apples

15-18 fresh crisp apples (wash and remove stems)

1 cup light corn syrup

2 cups granulated sugar

1 1/2 cups water

8-10 drops red food coloring (for christmas it is fun to make a double batch and add green food coloring to one batch)

15-18 craft sticks (popcicle type sticks)

Directions

1. Lightly grease enough cookie sheets for all the apples to sit without touching each other. Insert sticks into top (stem side) of apples.
2. Combine sugar, corn syrup and water in a medium saucepan over medium-high heat. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
3. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on greased sheets to harden.
4. The syrup is extremely hot, be careful not to spill, touch or splash any on you. Make sure small children are out of the way when preparing this treat. It will take 20-30 minutes for the candy to cool and harden.
5. Best if eaten in a day or two, do not place in a refrigerator.
6. You may substitute a 1/2 cup of red hots for the food coloring for a cinnamon flavored treat.