Candy Apple

Ingredients

• 8 apple – washed and thoroughly dried
• 8 wooden stick
• 1 tsp neutral oil – for lightly greasing parchment
• 2 cups granulated sugar
• 0.5 cup light corn syrup
• 0.75 cup water
• 0.25 tsp cream of tartar
• 0.5 tsp red food coloring
• 0.25 tsp cinnamon oil – candy flavoring

Instructions

1. Line a baking sheet with parchment paper and lightly grease it with the neutral oil. Insert a wooden stick into the stem end of each thoroughly dried apple and set aside.
2. In a heavy 3–4 quart saucepan, combine the sugar, corn syrup, water, and cream of tartar. Stir just until the sugar is evenly moistened.
3. Bring to a boil over medium-high heat. Once boiling, stop stirring. Attach a candy thermometer, occasionally swirl the pan, and brush down any sugar crystals on the sides with a wet pastry brush. Cook until the syrup reaches 300°F/149°C (hard-crack), 15–20 minutes; it should be clear and very fluid.
4. Remove the pan from heat and let the bubbling subside for 20–30 seconds. Carefully stir in the red food coloring and the cinnamon oil until evenly tinted.
5. Working quickly, tilt the pan and dip an apple into the syrup, rotating to coat and letting excess drip back into the pan. Scrape the bottom lightly, then place the apple on the prepared sheet. Repeat with remaining apples. If the coating thickens, briefly rewarm over low heat until fluid again.
6. Cool until the shells are hard and glossy, 10–15 minutes. Serve the same day once fully set.