Does anyone have a recipe for Red Candy Apples?

Question

I love the red candied apples with the granola. I don't want the hard sugary kind but the soft red ones. I've searched everywhere. Please help!

Answer 1

(L)
RED CANDY APPLES
Source: The Kitchen Collection: Holiday Candies

Yield: 10 servings

2 cups Sugar
3/4 can Water
1/2 cup Molasses, mild
1 tablespoon Vinegar
1/2 teaspoon Red food coloring
10 Apples
Combine all ingredients except food coloring and apples and cook until mixture spins a thread or until candy stays on apple. (Mixture will be thick.) Add food coloring. Put a stick into apple and dip into mixture.

Place on a well greased cookie sheet, and allow to dry. Store in covered container, or wrap with parchment paper or greased wrap.

NOTES: I suggest using Gala, Paula Red, or any other super firm baking apples. This recipe produces the closest I've seen to "State Fair" candy apples - those without cinnamon flavoring.

for more details:

Answer 2

hi.

Red Candy Apples
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2 cups Sugar
3/4 can Water
1/2 cup Molasses, mild
1 tablespoon Vinegar
1/2 teaspoon Red food coloring
10 Apples
Combine all ingredients except food coloring and apples and cook until mixture spins a thread or until candy stays on apple. (Mixture will be thick.) Add food coloring. Put a stick into apple and dip into mixture.

Place on a well greased cookie sheet, and allow to dry. Store in covered container, or wrap with parchment paper or greased wrap.
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hope this helps
NOTES: I suggest using Gala, Paula Red, or any other super firm baking apples. This recipe produces the closest I've seen to "State Fair" candy apples - those without cinnamon flavoring.

Answer 3

Candied Apples III
"The cinnamon-flavored coating on candied apples. Best with Granny Smith or Red Delicious."
Original recipe yield: 12 apples.
Prep Time:5 MinutesCook Time:10 MinutesReady In:20 MinutesServings:12 (change)

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INGREDIENTS:
1 2/3 cups cinnamon red hot candies
2 tablespoons water
12 apples

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DIRECTIONS:
Insert craft sticks into apples. Line a baking sheet with waxed paper.
In a heavy-bottomed saucepan over medium-high heat, pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy 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 let cool slightly.
Dip apples in hot liquid and place on waxed paper to harden.

Answer 4

GRENADINE sweet APPLES 6 pink apples 2 cups granulated sugar a million cup grenadine syrup 2/3 cup mild corn syrup . position a wide cooling rack on a baking sheet coated with parchment or wax paper. Insert a fork into the accurate of each and every apple. combine the sugar, grenadine, and mild corn syrup in a saucepanand carry to a simmer. Stir till the sugar is dissolved, brushing down any crystals on the perimeters of the pan with a pastry brush dipped in warmth water. even as the sugar is dissolved, carry to a boil till the syrup reaches 285°F. on a sweet thermometer, the comfortable-crack level. Set the pan over-no longer in-boiling water. operating immediately, use the forks to dip the apples, one after the different, coating them gently with the glaze. eliminate from glaze and twirl each and each and every apple so the better syrup drips off. Set the apple on the cooling rack. once you've dipped each and each and every of the apples once, repeat the approach. eliminate the forks. Serve at room temperature. ideal eaten interior of 24 hours

Answer 5

For a softer candy shell, cook mixture without stirring to soft crack stage, 290° F on candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle. Cool 2 minutes before dipping the
apples into mixture to coat surface

CANDIED APPLES
2 cups granulated sugar
2 cups corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon cloves (ground)
3/4 teaspooon red food coloring
6 apples
Remove stems from apples, wash, and pat dry. Insert a wooden skewer (popsicle stick) in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300° F. using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300° F., remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.

Candied Apples
Kids love these apples with a soft, chewy caramel coating.
6 medium-size apples
1 cup granulated sugar
1/2 cup white corn syrup
1 (15 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Insert wooden skewer in stem end of washed and thoroughly dried apples. Combine sugar, corn syrup, milk and salt in a heavy, medium-size saucepan. Stir well until sugar is completely blended. Cook slowly, stirring constantly to soft-ball stage (230 degrees F).
Remove from heat; stir in vanilla extract; cool slightly.
Working quickly, dip apples in caramel, twirling until well coated. The dipping is easier if mixture is kept out of drafts, so that the caramel will not harden before you have finished. Place apples, stem side up, on buttered plate to harden.

Answer 6

you buy a big bag of caramel melt them all in a large pot then you put an apple on a stick and dip it in the caramel after that whail still hot roll it in the granola, K