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Candied apples

Candied apples
Kirk McKoy / Los Angeles Times

I remember my very first caramel apple. It was during grade school, at a friend’s Halloween party. A bunch of us spent what felt like forever unwrapping bags of caramel candies, then watched as our friend’s mother slowly melted them ... Read more

Total time: 1 hour | Makes 6 to 12 candied apples, depending on size
  • Butter, for greasing the baking sheets
  • 3 cups sugar
  • 2/3 cup corn syrup
  • 1 cup water
  • About 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon oil or extract, if desired
  • Red or other food coloring (preferably gel coloring)
  • Apples, cleaned of dirt and wax, and fitted with popsicle sticks or skewers

Step 1Line a baking sheet with parchment paper. Butter or grease the paper and set the sheet aside.

Step 2In 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.

Step 3Dip 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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