Red Candy Apple Slices 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 APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.

RUBY RED CANDY APPLES

Steps:

• Mix sugar, corn syrup, cinnamon candies and water in large pot.
• Over medium heat, stir constantly until candies are melted (do not boil).
• Add cinnamon and food coloring.
• Boil until hard crack stage.
• Turn off heat and dip apples (washed with sticks).
• Let coating cool slightly while twirling apple. Make sure the coating touches the stick or it will slide of the apple.
• Place on greased cookie sheet.
• Pour any left over coating on a greased cookie sheet to break apart for candy latter.

RED CANDY APPLE SLICES

Steps:

• Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside.
• In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. Pour in the candy pieces and continue cooking to 285 degrees F. Remove from the heat and add the food coloring to achieve the desired shade of red.
• Put the chopped nuts, coconut and candies in shallow bowls. Set aside. Wash the apples thoroughly. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple.
• Dip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Roll the apples in the assorted toppings, coating the bottom half of each apple. Place on the greased cookie sheet and allow the coating to cool and harden. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices. Place a toothpick in each slice.

CINNAMON CANDIED APPLES

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

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.