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Candy Apples

Candy Apples

Product Code: R0184

Green Granny Smith apples look especially nice with the red candy coating but you can use any tart, firm apple. For a mild, creamy cinnamon flavor use LorAnn's Cinnamon Roll Flavoring. If you like your candied apples HOT then use LorAnn's famous Cinnamon Oil.

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INGREDIENTS

12 medium tart, firm-textured apples (preferably unwaxed organic apples) 
12 wooden craft sticks (popsicle sticks)
3 cups sugar
1 1/2 cups light corn syrup
3/4 cup water
15 drops LorAnn red food coloring
1 dram (1 teaspoon) LorAnn Cinnamon Roll Super-Strength Flavoring or for a HOT version, use 1/2 to 1 teaspoon LorAnn Cinnamon Oil

DIRECTIONS

  1. Butter a cookie sheet and line it with parchment paper. butter the parchment and set the sheet aside. 
  2. Wash and thoroughly dry the apples. Remove stems and turn the apples upside down. Insert a craft stick into base of each apple, pushing 2/3 of the way through. 
  3. Combine sugar, corn syrup, and water in a heavy medium saucepan. Stir over low heat until the sugar is completely dissolved and the syrup comes to a boil. "Wash" down the sides of the pan with a wet pastry brush to remove any sugar crystals that may have formed. 
  4. Clip a candy thermometer to the inside of the pan, making certain that it does not touch the bottom and cook the syrup, without stirring, until it reaches 300 degrees F. (some recipes call for cooking to 310 degrees, which is a little beyond the hard crack stage, but your candy will have a slight caramel taste to it.) Remove pan from heat and stir in the food coloring. Let the syrup sit until it stops bubbling and add the cinnamon oil. 
  5. Tilt the pan to create a deep pool of sugar syrup. Dip one apple into the syrup, turning to cover it completely. Allow any excess syrup to drip back into the pan, then place the apple on the prepared cookie sheet. Repeat with remaining apples. Allow the coated apples to cool completely, at room temperature, about 1 hour. Peel off of parchment and cut to serve. 
Store cooled apples loosely wrapped in wax paper at room temperature for up to 2 days.

Candy Apples


Candy Apples
By
Green Granny Smith apples look especially nice with the red candy coating but you can use any tart, firm apple.
Ingredients
- 12 medium tart, firm-textured apples (preferably unwaxed organic apples)
- 12 wooden craft sticks (popsicle sticks)
- 3 cups sugar
- 1 1/2 cups light corn syrup
- 3/4 cup water
- 15 drops LorAnn red food coloring
- 1 dram (1 teaspoon) LorAnn Cinnamon Roll Super-Strength Flavoring or for a HOT version, use 1/2 to 1 teaspoon LorAnn Cinnamon OilPrep time:
Cook time:
Total time:
Yield: 12 candy apples

Candy Apples


Candy Apples
By
Green Granny Smith apples look especially nice with the red candy coating but you can use any tart, firm apple. For a mild, creamy cinnamon flavor use LorAnn's Cinnamon Roll Flavoring. If you like your candied apples HOT then use LorAnn's famous Cinnamon Oil.
Ingredients
  • 12 medium tart, firm-textured apples (preferably unwaxed organic apples)
  • 12 wooden craft sticks (popsicle sticks)
  • 3 cups sugar
  • 1 1/2 cups light corn syrup
  • 3/4 cup water
  • 15 drops LorAnn red food coloring
  • 1 dram (1 teaspoon) LorAnn Cinnamon Roll Super-Strength Flavoring or for a HOT version, use 1/2 to 1 teaspoon LorAnn Cinnamon Oil
1. Butter a cookie sheet and line it with parchment paper. butter the parchment and set the sheet aside.2. Wash and thoroughly dry the apples. Remove stems and turn the apples upside down. Insert a craft stick into base of each apple, pushing 2/3 of the way through.3. Combine sugar, corn syrup, and water in a heavy medium saucepan. Stir over low heat until the sugar is completely dissolved and the syrup comes to a boil. "Wash" down the sides of the pan with a wet pastry brush to remove any sugar crystals that may have formed.4. Clip a candy thermometer to the inside of the pan, making certain that it does not touch the bottom and cook the syrup, without stirring, until it reaches 300 degrees F. (some recipes call for cooking to 310 degrees, which is a little beyond the hard crack stage, but your candy will have a slight caramel taste to it.) Remove pan from heat and stir in the food coloring. Let the syrup sit until it stops bubbling and add the cinnamon oil.5. Tilt the pan to create a deep pool of sugar syrup. Dip one apple into the syrup, turning to cover it completely. Allow any excess syrup to drip back into the pan, then place the apple on the prepared cookie sheet. Repeat with remaining apples. Allow the coated apples to cool completely, at room temperature, about 1 hour. Peel off of parchment and cut to serve. Store cooled apples loosely wrapped in wax paper at room temperature for up to 2 days.
Prep time:
Cook time:
Total time:
Yield: 12 apples

Candy Apples
Average Rating: 2
Votes: 3
Reviews: 2
(Based on 3 vote(s))
2 review(s) | Add your review!
Average Rating:
(Based on 3 vote(s))
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Diesha From Miami fla
Replacement
March 9, 2018
Do you have a candy apple recipe for a corn syrup replacement?? What if I don't want to you light syrup. I'm want use hi-sweet for hi-humidity candy apples. Please help

LorAnn's Response: Hello Diesha. You can most certainly use Hi-Sweet in place of regular corn syrup. 1 cup of Hi-Sweet is equal to 2/3 cup corn syrup. Our Candy Apple recipe (item R0184) calls for 1½ cups light corn syrup. You will need to use approximately 2¼ cups of Hi-Sweet to replace the corn syrup. If you would like any additional assistance, please contact Customer Care. Thank you for the great review!
4 of 4 people found this review helpful.
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Teresa Morgam From Jacksonville, FL United States
Flavoring
February 2, 2018
The receipt does not state when to add the flavoring. I see where to add the sugar, syrup, water and coloring but it says nothing about when to add the flavoring

LorAnn Response: Whether you are using the cinnamon oil or another Super Strength flavoring, you'll want to add the flavoring ingredient after the pan has been removed from the heat and has stopped bubbling. Adding the flavoring too soon can result in loss of flavor through steam.
6 of 6 people found this review helpful.
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