Classic Candied Apples

Ingredients

Wooden sticks

6-8

Red food coloring

1/2 teaspoon (optional, for color)

Water

1/2 cup

Corn syrup

1 cup

Granulated sugar

2 cups

Apples

6-8, preferably medium-sized and firm (like granny smith or fuji)

Instructions

1. Wash and thoroughly dry the apples to ensure the candy adheres properly. Insert a wooden stick into the stem end of each apple, pushing it in about halfway.
2. In a medium saucepan, combine the granulated sugar, corn syrup, and water over medium heat. Stir gently until the sugar dissolves completely.
3. Once the sugar has dissolved, bring the mixture to a boil without stirring. Monitor the temperature closely, using a candy thermometer, and cook until it reaches 300°F (150°C), which is the hard crack stage.
4. Carefully stir in the red food coloring (if using) and mix until evenly incorporated.
5. Remove the saucepan from heat. Quickly dip each apple into the hot candy mixture, turning to coat all sides. Allow any excess candy to drip back into the saucepan.
6. Place the coated apples on a baking sheet lined with parchment paper to cool completely and allow the candy to harden. This should take about 15-20 minutes.
7. Once cooled, enjoy your candied apples immediately or store them in a cool, dry place.