It's fall and the old traditional hard candy apples have been replaced with the soft caramel apples.
For those of you that remember the traditional hard candy apples the only way you will get one is to make them yourself.
Here is the recipe:
Traditional Hard Candy Apples
Tools:
Stove, 4 qt saucepan, Large cookie sheet, Wood spoon, 6-8 wood sticks (Popsicle or BBQ skewers), Candy thermometer, Knife, Adjustable wrench
Ingredients:
6-8 fresh apples (depends on size)
1 cup light corn syrup
1 cup water
3 cups granulated sugar
1 ½ tbs natural vanilla
5 drops red food color
2 tbs butter
Directions:
Wash and dry apples. Place stick into core of apples as a handle. Grease cookie sheet with butter. Add water, corn syrup, sugar into saucepan. Heat on medium heat until all sugar has dissolved and mixture has some clarity (about 4-5) stirring constantly. Place candy thermometer in pan and make sure it does not touch the bottom of the pan. Add vanilla and red food color. Increase to high heat and let boil without stirring until candy thermometer shows 300-305 degrees. Remove from heat. Tilt saucepan and dip apples by handle into syrup and slowly spin apple to coat. Place coated apple on greased cookie sheet to harden. If syrup starts to harden/thicken in the pan before all apples are dipped return to heat and heat just enough to thin syrup.
Let cool/harden and serve. You may want to cut apples into quarters to make them easier to eat.
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