Apple Lollipops


You know, the apples with sticks, or at least this is how candy apples are commonly known around my house. We can’t get through October without bobbing one of our fresh apples from the orchard in molten sugar.

So quick and fun, this autumn carnival snack is a must do, especially if you have kids or, of course, if you still are one.




MOLTEN SUGAR MACS

6 Medium Sized Macintosh Apples, cleaned, dried and free of blemishes
6 Skewers or Popsicle sticks,
1 Cup White Granulated Sugar
3/4 Cup Water
2 Tablespoons Corn Syrup
1/4 teaspoon Cinnamon
2 – 3 Drops Crimson Food Colouring, optional

Wash and dry the apples.
Securely place the skewers down into the core of the apples.
Heat the sugar, water, corn syrup, food colouring and cinnamon in a large saucepan over medium – high heat.
Stir to dissolve and combine. When the mixture begins to boil, place a candy thermometer or allow to continue boiling for about 5 minutes.
To test the mixture the candy thermometer should read 300ºF or be at the hard ball stage.
If you’re without a thermometer, carefully drop a small amount of the mixture into a cold glass of water. It should harden crisp, immediately.
When the molten sugar is ready, remove it from the heat and carefully dip and roll each of the waiting Mac’s to coat evenly.
Allow the finished apples to completely harden on a sheet of parchment or Silpat.

Don’t refrigerate, eat immediately & enjoy.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

5 thoughts on “Apple Lollipops”

  1. This is wonderful!

    Out here in Germany we do not have access to Candied Apples, no one ever heard of them here. Yet it so captures the taste of Fall in my childhood memories.
    Sticky, sticky, yum!

    Thanks for the recepie.

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