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Name: Lesson- Crackling Candy Apples
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 c Granulated sugar; 1 c Water; 1/2 c Corn syrup; 8 sm Red apples; 1/4 ts Red food colouring

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INGREDIENTS

2 c Granulated sugar
1 c Water
1/2 c Corn syrup
8 sm Red apples
1/4 ts Red food colouring

Servings

INSTRUCTIONS

1. Remove stem from each small apple; insert wooden stir-stick, for holding, in centre of stem end. Set aside. Grease baking sheet; set aside. 2. In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush, dipped in hot water to prevent crystallization. 3. Boil, brushing down side occasionally but not stirring, for 15-25 minutes or until soft-crack stage of 290F 143C on candy thermometer, or until 1/2 ts syrup dropped into cold water separates into hard but pliable threads. 4. Remove syrup from heat; very quickly stir in red food colouring. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops. 5. Holding each apple by the wooden stick and tilting the saucepan, swirl each apple in candy syrup until well coated all over. 6. Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened. Tip: Choose the reddest small apples available. Macintosh, Spartan and Courtland apples are excellent. Watch the boiling sugar mixture carefully, because the temperature rises quickly near the end of the cooking process and the mixture burns easily; plunging the pan into ice water stops the cooking and prevents burning. Wear rubber gloves when swirling the apples to avoid sugar burns. Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature. Source: Canadian Living magazine, Oct 94 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com

NOTES

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Lesson- Crackling Candy Apples

2 c Granulated sugar
1 c Water
1/2 c Corn syrup
8 sm Red apples
1/4 ts Red food colouring

1. Remove stem from each small apple; insert wooden stir-stick, for  holding, in centre of stem end. Set aside. Grease baking sheet; set aside.    2. In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup;  cook, stirring, over medium-low heat for 8 minutes or until sugar has  dissolved. Increase heat to medium-high and bring to boil, brushing down  side of pan occasionally with brush, dipped in hot water to prevent  crystallization.    3. Boil, brushing down side occasionally but not stirring, for 15-25  minutes or until soft-crack stage of 290F 143C on candy thermometer, or  until 1/2 ts syrup dropped into cold water separates into hard but pliable  threads.    4. Remove syrup from heat; very quickly stir in red food colouring.  Immediately plunge bottom of pan into ice water and hold for about 15  seconds or until sizzling stops.    5. Holding each apple by the wooden stick and tilting the saucepan, swirl  each apple in candy syrup until well coated all over.    6. Lift apple and quickly swirl over pan to allow excess to drip off. Place  on prepared baking sheet; let stand at room temperature for at least 30  minutes or until hardened.    Tip: Choose the reddest small apples available. Macintosh, Spartan and  Courtland apples are excellent.    Watch the boiling sugar mixture carefully, because the temperature rises  quickly near the end of the cooking process and the mixture burns easily;  plunging the pan into ice water stops the cooking and prevents burning.  Wear rubber gloves when swirling the apples to avoid sugar burns.    Store apples, loosely covered with plastic wrap, for up to 2 days at room  temperature.    Source: Canadian Living magazine, Oct 94 Presented in article "Cooking  Lesson" Recipe by Canadian Living Test Kitchen        [-=PAM=-]   PA_Meadows@msn.com

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 8

Calories: 268
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 11.8mg		0 %
Potassium 160.5mg		4 %
Total Carbohydrate 70.3g		21 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 66.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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