ater to a boil. Dip apples into boiling water briefly, using
Using a slotted spoon dip apples into boiling water briefly (about
heets with parchment paper. Wash apples under cold water, and place
hard crack' stage on a candy thermometer (300-310\u00b0F).
Clean and dry the apples.
Try to remove as
00\u00b0 on candy thermometer.
Wash apples and dry well.
Put all ingredients into a medium saucepan and cook on medium high heat until a candy thermometer reaches 300 degrees. This usually takes from 20-30 minutes. Meanwhile, wash and dry your favorite apples. Insert wooden popsicle sticks or skewers. Prepare a baking sheet to hold your apples by spraying it with cooking spray. When the syrup is ready, quickly dip apples and place on prepared baking sheet. Let cool, and enjoy!
Wash and dry apples; remove stems.
Insert wooden sticks into stem end of each apple; set aside.
Combine next 4 ingredients in a heavy saucepan; mix well.
Cook over medium heat until mixture reaches 295 degrees (candy thermometer), stirring occasionally.
Remove from heat; stir in food coloring.
Quickly dip apples into mixture; allow excess to drip off.
Place apples on a buttered baking sheet to cool.
Wash apples, dry and remove stems. Insert wooden sticks firmly in stem ends.
Blend sugar, corn syrup and water in medium-size saucepan.
Cover; bring slowly to boiling.
Uncover; boil rapidly, without stirring, until 1 teaspoon of syrup separates into hard, brittle threads in cold water (300\u00b0 on candy thermometer).
Remove from heat.
Add flavoring and coloring to tint bright red.
Dip in apples; reheat over very low heat, if syrup thickens.
Insert skewers into stem end of apples.
Combine and boil the water, molasses and cream of tartar to 310\u00b0 on candy thermometer. Do not stir.
Add red food coloring to boiled ingredients and quickly stir.
Dip apples quickly into hot syrup.
Place on well-greased cookie sheet.
Do not use wax paper.
Wash apples, remove stems and insert skewers into stem end. Mix together sugar, corn syrup and water in a heavy 2 quart saucepan. Stirring constantly, cook over medium heat until mixture boils and sugar dissolves, then cook without stirring until temperature reaches 250\u00b0 on candy thermometer or until a small amount forms soft balls in cold water. Add cinnamon candies and continue cooking to 285\u00b0. Remove from heat; stir in red food coloring. Dip apples. Place on lightly greased baking sheet to cool.
Wash and dry apples.
Remove stems.
Insert skewers in apples. Combine sugar, syrup and water in heavy saucepan.
Mix well. Cook without stirring to 285\u00b0 on candy thermometer.
Remove from heat.
Add red food coloring.
Hold each apple by skewers and quickly twirl in syrup; allow excess to drip off.
Put on lightly buttered pan.
In a saucepan, over medium heat, combine sugar, corn syrup, food coloring and 1 1/2 cups water.
Stir constantly until sugar is dissolved and liquid comes to a boil.
Set a candy thermometer in mixture.
Temperature reaches 290\u00b0 about 20 minutes.
Dip apples one by one to coat evenly.
Work quickly.
Place apples on greased sheet.
Continue cooking; stirring occasionally, until candy thermometer reaches 245 degrees or
Wash, dry and polish apples.
Remove stem.
Insert
Combine all ingredients, except food coloring and apples. Cook until mixture spins a thread or until the candy stays on the apple.
Add food coloring.
Put a stick into apple and dip into mixture.
Place on greased cookie sheet.
Insert sticks into whole, stemmed apples.
In a medium saucepan
Combine ingredients, stir continuously over medium heat until boiling.
Cook until hard crack stage 280\u00b0.
Remove from heat; dip apples, place on buttered platter (if weather is very humid, candy will stay sticky).
Combine water, sugar, vinegar, syrup and food coloring in large saucepan.
Cook slowly, stirring constantly, until candy reaches hard-ball stage.
Spoon over apples until coated.
Let stand on wax paper.
Mix sugar, corn syrup, cinnamon candies and water in large pot.
Over medium heat, stir constantly until candies are melted (do not boil).
Add cinnamon and food coloring.
Boil until hard crack stage.
Turn off heat and dip apples (washed with sticks).
Let coating cool slightly while twirling apple. Make sure the coating touches the stick or it will slide of the apple.
Place on greased cookie sheet.
Pour any left over coating on a greased cookie sheet to break apart for candy latter.