The glossy coating of these old-fashioned candy apples is hard, not soft like the more common caramel variety. It's best to lick them like a lollipop. You can also cut into wedges with a sharp knife, but the candy coating may crack.
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- 4 medium red apples
- 4 wooden or decorative pop sticks
- 2 cups sugar
- 1 cup water
- 2/3 cup light corn syrup
- 1/2 teaspoon ground cinnamon, divided
- Red food coloring
- Black food coloring
- Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside.
- In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
- Remove from the heat and pour into two small bowls; stir 1/4 teaspoon cinnamon and red food coloring in one bowl. Stir black food coloring and remaining cinnamon into other bowl.
- Working quickly, dip apples into hot sugar mixtures to completely coat. Place on prepared baking sheet; let stand until set. Yield: 4 servings.
Originally published as Black-Hearted Candy Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p239
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