Hot Pink Candy Apples Recipe 465 Food

COLORFUL CANDIED APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Stir in food colorings. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from heat. Working quickly, dip apples into hot sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

PINK CANDY APPLES

Steps:

• We used small apples from an orchard that were not coated in wax. If you are using store bought apples that are coated in wax, you'll have to remove the wax to help the candy stick to the apples. To remove the wax, dip apples in boiling water and then buff the apples. Also add a small dowel into the centre of the apple. Prepare a baking sheet with parchement paper that has been sprayed with non-stick cooking spray.
• To make the candy, add the sugar, water, and corn syrup to a medium saucepan and combine. Bring it to a boil over high heat. Reduce the heat to medium-high and add a candy thermomter to the mixture. Contiune to boil until the candy reaches a temparture between 300-310 degrees. Occassionaly brush down the sides of the pan with cold water and a pastry brush to help prevent re-crystalization.
• When the candy reaches 300-310 degrees remove from the heat, and add the food colouring. Adding the food colouring at the end prevents the white food colouring from turning yellow at all during cooking. I added around a 1/2 teaspoon of white colouring and just 1-2 drops of soft pink.
• Working carefully and quickly because the candy starts to cool, tilt the pan and dip each apple individually. Coat the apple completely, and then left it drip off slightly to avoid a large pudddle of candy at the base of the apple. Place the dipped apples on the parchement lined baking sheet to set. Take care working with the candy as it's very hot. Have a bowl of ice water standing by incase of any burns.
• After the apples are set, decorate with sprinkles. Use some more light corn syrup as "glue" to adhere the sprinkles. We used a compination, including a plastic spider (not ediable) spider candy, sprinkles, nonpareils, and ediable glitter. These apples are best served the day they are made. Any humidy will make the apples sticky, so store in an air tight container.

CANDY APPLES

Steps:

• Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
• Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
• Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
• Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.