Crackling Candy Apples
|Red apples||8 Small (Preferably Mcintosh, Spartan Or Cortland)|
|Granulated sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Red food coloring||1⁄4 Teaspoon|
Remove stem from each apple; insert wooden stir stick for holding in center of stem end.
Grease baking sheet; set aside.
In 12-cup (3 L) heavy saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved.
Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush dipped in hot water to prevent crystallization.
Boil, brushing down side occasionally but not stirring, for 15 to 25 minutes or until at soft-crack stage of 290°F (143°C) on candy thermometer, or until 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads.
Remove from heat; immediately stir in food coloring.
Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops.
Holding each apple by wooden stick and tilting saucepan, swirl apple in syrup until coated all over.
Lift apple and quickly swirl over pan to allow excess to drip off.
Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened.
(Apples can be stored, loosely covered with plastic wrap, for up to 2 days at room temperature.)