Old Fashioned Candied Apples Food

OLD-FASHIONED RED CANDIED APPLES

Steps:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. 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.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

STOVETOP CINNAMON APPLES

Steps:

• In a medium saucepan or deep skillet bring your water and sugar to a simmer while you prepare the apples.
• Peel your apples. I cut the apples into four quarters and then remove the core. Then I cut each quarter into three or four slices.
• Once the water is simmering, carefully add a single layer of apples to the water and sugar. You don't have to do too much to them after they are in the water.
• Check at the 10 minute mark. You can turn the apple slices over if they aren't done yet.
• After 15 or 20 minutes, the apple slices will look translucent and be cooked all the way through.
• Lift them out of the sauce with a slotted spoon and put them in your serving dish.
• Sprinkle with cinnamon.
• Add another layer of apples to the water and sugar mixture and cook as before.
• When these are done, lift them out with a slotted spoon and add to the apples in the serving dish.
• Sprinkle cinnamon on the top.
• Refrigerate any leftovers and enjoy later.

STATE FAIR RED CANDY APPLES

Steps:

• 1. Grease 2 cookie sheets. Wash and dry apples and put popsickle sticks in them and have them ready to be dipped into the hot candy.
• 2. Spray a large pot with cooking spray.Put a candy thermometer on side of pot(do not let it touch bottom). On high temperature, mix all ingrediants, STIRRING CONSTANTLY(this will take awhile).Allow temperature to reach 277 degrees(or soft crack). DO NOT OVERCOOK.You know candy is ready when it forms a ball when a little dropped in a glass of cool water.
• 3. Immediately remove from heat. And start dipping apples in the HOT candy.BE CAREFULL, THE CANDY IS EXTREMELY HOT!!!After dipping apples in candy, swirl apple around to keep candy on apple and let the apple drip for a few seconds and put them on the greased cookie sheets.WORK FAST, as the hot liquid as it cools will get hard.
• 4. When finished dipping all the apples, make sure you put some HOT water in your pot and get the candy out as soon as possable, or you will have a big mess. Also clean all candy drippings, spoons, etc. This candy when dry, dries like glue.
• 5. If you want to cool fast, put in refrigerator for a few minutes. But do not store in refrigerator, because the candy will slide right off the apple. Keep in airtight container when hard or wrap in wax paper.

BLACK-HEARTED CANDY APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from the heat and pour into 2 small bowls. Stir 1/4 teaspoon cinnamon and red food coloring into 1 bowl; stir black food coloring and remaining cinnamon into other bowl., Working quickly, dip 2 apples into red sugar mixture and 2 apples into black sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

OLD FASHIONED SPICED CRAB APPLES

Steps:

• Wash the apples well, and leave the stems intact.
• Gently prick the apples all over with a fork or the tip of a small sharp knife. This is so that they don't burst as they cook.
• Combine the vinegar, water, and sugar in a pot.
• Roll over the cardamom pods with a rolling pin or the side of a wine bottle to gently crack them open. Don't lose any of the black seeds. Add the cardamom (seeds and pods) and cloves to the pan and bring to a boil
• Turn down the heat and add the apples to the pot. Simmer for about 5 to 10 minutes, depending on the size of your apples. Use your judgement, you don't want the apples to get soft and mushy.
• Carefully remove the apples from the hot liquid and pack them into your jar or jars.
• Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
• The apples can be canned, as well, for longer storage.
• Makes 1 quart

RED HOT CINNAMON APPLES - A RED HOT APPLES RECIPE

Steps:

• In a medium to large saucepan, heat water, sugar and Red Hot candies until it come to a boil and candies begin to melt. Turn off heat.
• Peel and quarter apples.
• Add apples to red syrup and turn heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower heat to medium.
• Continue to cook and stir apples until they are tender and have absorbed the red color. For a more vibrant red, add red food coloring while they are cooking. Stir often.
• Gently ladle apples into a serving dish, and let cool. If desired, top with chopped pecans.

OLD FASHIONED CANDIED APPLES

Steps:

• 1. Mix 1st 3 ingredients in saucepan.
• 2. Put on high heat with candy thermometer positioned in center of fluid level.
• 3. While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• 4. Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• 5. Quickly dip the apples, twisting to cover, and set on a greased cookie sheet.
• 6. NOTES: You may want to use a deep, narrow pan, and tilt it to cover the apples well. You should not make the coating too thick as it will be hard to bite through to the apple. A reviewer suggested that you could also make the coating orange, and reserve some to tint black. The drizzle the black over the up-turned apples! The same reviewer said she covered 12 medium apple.