Grenadine Candy Apples Food

CANDY APPLES

Steps:

• Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
• Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
• Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
• Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.

GRENADINE CANDY APPLES

Steps:

• Place a large cooling rack on a baking sheet lined with parchment or wax paper.
• Insert a fork into the top of each apple. Combine the sugar, grenadine, and light corn syrup in a saucepanand bring to a simmer. Stir until the sugar is dissolved, brushing down any crystals on the sides of the pan with a pastry brush dipped in warm water. When the sugar is dissolved, bring to a boil until the syrup reaches 285°F. on a candy thermometer, the soft-crack stage.
• Set the pan over-not in-boiling water. Working quickly, use the forks to dip the apples, one at a time, coating them evenly with the glaze. Remove from glaze and twirl each apple so the extra syrup drips off. Set the apple on the cooling rack. When you have dipped all the apples once, repeat the process. Remove the forks.
• Serve at room temperature. Best eaten within 24 hours

RED APPLE - NONALCOHOLIC COCKTAIL

Steps:

• Put everything in a blender and blend on high for some seconds.
• Serve immediately.