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.
ll the centres of the apples with the sugar/fruit mixture
heets with parchment paper. Wash apples under cold water, and place
boil, without stirring. Cook for 15-20 mins, until it
Clean and dry the apples.
Try to remove as
Generous estimates to allow for errors and nibbling!
Core six apples and place in oven proof glass container. Try to find one that is slightly bigger than the apples. Mix together remaining stuff then spoon it down each apple hole. Cover with foil .Put in a pre-heated 350 degree oven and bake for 45 minutes to an hour , Make sure they are done .Put in a serving dish and if there are any juices pour over the apples that have been cut open and enjoy. It can be served with Ice cream or anything else you think looks good.
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!
For the pancake batter, whisk eggs,
br>Meanwhile, insert skewers into apples part way through each of
nd of each apple. Place apples on a cookie sheet covered
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.
Toss oats with apple juice until well coated. Cover with plastic wrap and chill overnight.
For caramelized apples, heat butter in a large frying pan over high heat. Add apple and maple syrup. Cook for 4-5 mins, stirring occasionally, until caramelized.
Before serving, add yogurt, apple, strawberries, almonds and honey to oats. Mix well. Transfer between serving bowls. Top with caramelized apples.
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.
Put apples and water in a deep baking dish (well buttered). Mix with a fork the flour, white or brown sugar, cinnamon, butter and salt.
Spread over apples.
Bake at 350\u00b0 until apples are tender and the crust is brown, about 30 minutes.