Candied Lady Apples
2 C. sugar
1 C. water
2/3 C. light corn syrup
1/2 t. red food coloring
1/2 t. ground cinnamon
Combine sugar, water and corn syrup in heavy saucepan. Cook mixture over medium heat until sugar dissolves. Raise heat to high; heat to boiling without stirring until candy thermometer reaches 300°F. (hard-crack stage).
Remove from heat; let stand 1 minute. Gently stir in food coloring and cinnamon. Dip apple into hot caramel, leaving some apple visible on top; let excess drip off. Cool on wax paper about 1 hour, or until hard. Press wooden skewers into apples.
Makes about 18 small candy apples.
Use a small Lady or good eating apple.
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