Red Candy Apples

from ButterYum

makes 8-10 apples



  1. Prepare apples by washing, drying, and removing their stems.  
  2. Push popsicle sticks about an inch into the stem end of the apples.
  3. Over medium-high heat, combine red hots, corn syrup, water, sugar, and food coloring in copper sugar pan. (or similar heavy-bottom sauce pan); cook, stirring occasionally, until the sugar and red hots dissolve.  
  4. Stop stirring, place candy thermometer in the pan, and continue to cook until the temperature reaches 302F (150C).  
  5. Turn off heat and remove candy thermometer from the pan; allow syrup to stop bubbling, about 2 minutes.  
  6. Tilt the pan so the hot syrup pools to one side and carefully dip the apples, one at a time, turning to coat completely.  
  7. Allow excess sugar syrup to drip back into the pan before placing the coated apples on a Silpat liner or parchment paper to harden (about 5 minutes).  
  8. Cool completely before serving.  

Note:  Best eaten within 24 hours.

recipe adapted from Martha Stewart