Posts Tagged ‘Gala’


October 31st is National Candy Apple Day!

I’m not a big fan of candy apples, just for the simple reason that they are hard on my teeth. However, that doesn’t mean that I can’t have fun making them and giving them away! Let others enjoy them (and break their teeth- geez, I hope not!).

Candy apples are easy to make, but there are a few things to keep in mind. First off- this is not a recipe that young kids should be helping with. I’m not trying to be mean. You will be working with a sugar mixture that is 300 degrees. Even once you start dipping the apples and the sugar mixture has stopped boiling, and it looks safe- it isn’t. Also, the cinnamon oil that you use to add flavor, is very strong. You will be adding this once the sugar comes to temperature, and there will be a lot of fumes. If you are standing over the pot (which I highly suggest that you Do Not) you could hurt your sinus cavities from the fumes. Believe me, I learned the hard way years ago when I first started making the sugar mixture for hard candy. If this is your first time making hard sugar candy, having a bowl of ice water nearby would be beneficial in case you get any hot sugar on your skin.

Ok! If I haven’t scared you off, let’s make some candy apples!

Cinnamon Candy Apples

2 cups sugar
1 cup water
3/4 cup light corn syrup
Red food coloring
1/2 teaspoon cinnamon oil (.125 fl. oz.)
8 small apples (I used Gala apples)
8 popsicle sticks

Remove the stems from the apples and insert a popsicle stick. Place the apples on a silpat mat. Set aside.

In a large saucepan, combine the sugar, water, and corn syrup. Bring this to a boil over medium heat, stirring continuously. Clip on a candy thermometer and continue stirring until the temperature reaches 300 degrees. *If you have an exhaust fan over your stove, turn it on now (or open a nearby window)! Remove the pan from the heat and add in the food coloring and cinnamon oil (be careful not to stand over-top the pan), stirring well to combine. Working quickly, tilt the saucepan to pool the sugar mixture, and dip your apples. Let the excess drip off for a few seconds, then place the apples back onto the silpat mat. After all the apples have been dipped, any extra candy can be poured directly onto the siplat mat (on an open spot). The apples will set up very quickly, but wait 30 minutes before eating them. Note: if you had extra candy, once it hardens, break it up and toss it in a little powdered sugar.  Enjoy!

*I purchased my Cinnamon oil at a ¬†local candy supply store, however, I have also seen it at Wal-Mart. Make sure it says oil- extract isn’t strong enough for the recipe.

Made with love, not calories!

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