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Candied Apples II

Candied Apples II

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
JONAR

JONAR

Apples with a hard candy coating, like you can get at fairs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
  2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
  3. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
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Reviews

cookedforyears
363

cookedforyears

10/30/2005

If the recipe had included directions on cooking the sugar mixture, I would be able to enjoy the apples right now. It left out a very important step such as DON'T STIR THE MIXTURE AFTER IT BOILS OR IT WILL NEVER THICKEN!!! I found this crucial step in other recipes after waiting for the mixture to thicken. This recipe has potential to be good because it seems so easy, and it is, if it wasn't for the lousy lack of directions.

MICHELLE SJ
327

MICHELLE SJ

10/20/2005

Add about 1/2 pack (or more for your taste) of cherry Kool-Aid powder to the mixture to flavor. Other flavors of Kool-Aid would be yummy too.

SENETRA
288

SENETRA

11/11/2003

The apples came out great, tasted just like at the fair. Recommend using smaller apples and since the sugar hardens fast, don't do more than ten at a time. Also, make sure the apples are completely dry and wax free, otherwise the candy won't stick.

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