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Maple candy apples

Maple candy 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, 20 minutes | Makes 6 to 12 candied apples, depending on size
  • 1 quart maple syrup
  • 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, add the syrup. Very slowly boil the syrup over medium heat until a candy thermometer reaches 248 degrees, about 1 hour. Watch the syrup carefully so it does not boil over the sides of the pot, adjusting the heat as needed to keep the boiling slow but steady. Remove the pot from heat.

Step 3At this point, you can create two different types of maple candy coating: For a glossy coating similar to “sugar on snow” candy, simply dip the apples in the hot mixture. For a coating similar to molded maple candies, stir the mixture until it begins to crystallize and become opaque before dipping the apples.

Step 4Dip the apples in the hot mixture, coating them 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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