Candy Apples
From carnivals to fairs, the candy-covered apple is one of those quintessential festival treats and, along with candy corn, a Halloween staple. Take a crisp apple and dip it in a pot of molten sugar as shiny and red as a new sports car. To make candy-coated apples, you need only a few things: apples, Popsicle or other sticks, the ingredients for your coating, a heavy pot and a candy thermometer. You can use some of the terrific local or heirloom apples at farmers markets — and you don’t even need a fancy kit.
The first thing you’ll want to do is give your apples a good cleaning. Beyond the natural dirt, you’ll need to remove any wax. Even just-picked apples from farmers markets often have a thin coating of wax — a natural preservative — that can make it difficult for sugar or other coatings to adhere properly. Blanch your apples for 10 seconds or so in boiling water treated with a little lemon juice or cider vinegar — the acid in the water will help break down the wax. Wipe the apples clean, then chill them in an ice bath to bring the temperature down so the residual heat doesn’t cook the apples.
From the story: This Halloween, make your own caramel and candy apples
Line a baking sheet with parchment paper. Butter or grease the paper and set the sheet aside.
In a small, heavy pot, combine the sugar, corn syrup and water and bring to a boil over medium-high heat. Continue cooking until a candy thermometer reaches 290 degrees. Remove the pan from heat and, when the bubbles subside, carefully stir the extract into the sugar mixture. Stir in a few drops of the food coloring.
Dip the apples into the mixture, coating on all sides and allowing any excess to drip back into the pot. Transfer the coated apples to the baking sheet to cool completely.
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