what is meant by candied apple?

Answer 1

By Martha Matthews



As autumn starts to come around, the crisp, clean air and the leaves that turn to bright colors of yellow, orange and red bring thoughts of harvest time, cozy evenings by the fire, and one of my family's favorite activities, apple festivals.



When you visit the apple orchards this time of year you can try some scrumptious treats such as fresh apple cider, hot caramel apple pie, apple jelly and butter and every child's favorite: candied apples. If you can't make it to the orchards this year but would like to re-create a little of that harvest fun at home, try making some candied apples. It's not as hard as you might think. You could make a family tradition out of it. If your children are old enough, they can help. Here are a couple of recipes that are sure to be a big hit.



Red Hot Candied Apples



6 Red Delicious apples, washed and dried

6 wooden ice-cream sticks

1 cup water

3 cups sugar

1/2 cup light corn syrup

1/4 cup red-hot candies

1/2 teaspoon red food coloring



Grease a large cookie sheet and set it aside. Have your children (if they are old enough) remove the stems from the apples and insert a wooden stick part way through stem end of apples. Set aside on a plate.



In 2 quart heavy saucepan, combine remaining ingredients. Heat the mixture over a medium heat to boiling without stirring.



Wipe sides of pan with damp cloth occasionally to remove any sugar crystals that form on the sides of the pan.



Boil the mixture, without stirring, until candy thermometer reaches 290F, or when a little of mixture dropped into cold water separates into thin, hard threads, about 20 minutes.



Remove the syrup from the heat. Dip the bottom of the pot briefly in cold water to stop the cooking process. Tip the pan and swirl each apple in the mixture to coat.



Place the apples on the cookie sheet to cool. Work quickly before the syrup hardens. Cool for one hour before serving.





Classic Candied Apples



8 apples (Granny Smiths or something a little tart)

8 wooden skewers or sticks

2 1/3 cups sugar

1 cup light corn syrup

1 cup water

Red coloring



Grease a baking pan and set it aside. Wash and dry the apples thoroughly. Remove the stems. Insert a wooden skewer into the stem end of each apple.



Place sugar, syrup, and water in a small, heavy, deep saucepan so that the syrup will be deep enough to dip the apples into. On a medium heat, stir the sugar until it is dissolved. When the mixture starts boiling, stir in the food coloring. Do NOT stir the mixture from this point on. Wipe the sides of the pan with a damp cloth to remove any sugar crystals that form. Boil without stirring until syrup is brittle when a small amount is dropped into cold water, or 300 degrees F on a candy thermometer.



Dip the apples into syrup. Be very careful around small children with the hot syrup. Remove at once, twisting each apple to spread the syrup evenly. Stand apples on a greased baking sheet. Let stand until the syrup hardens.



FUN VARIATIONS



Nutty Candied Apples

Prepare candied apples. Roll end of apple in chopped nuts before placing on baking sheet. Try almonds, walnuts or cashews.



Cereal Coated Candied Apples

Prepare candied apples. Roll end of apple in one of the following crushed cereals: Captain Crunch, Fruit Loops or a granola-type cereal before placing on baking sheet.



About the author



Martha Matthews is a wife, mother, home manager and the Executive Director of Christian-Homemaking.com, a web site with resources dedicated to helping Christian homemakers succeed. She also has a popular free monthly newsletter. To subscribe go to www.christian-homemaking.com/newsletter

Answer 2

Ingredients:

2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 tsp. red gel food coloring
baking spray
1/2 tsp. cinnamon extract (optional)
1/4 cup demerara sugar (optional)
1 tsp. pumpkin spice (optional)
6 medium apples
SPECIAL EQUIPMENT
parchment paper
candy thermometer
6 candy apple sticks
Directions:

In a heavy-bottomed saucepan mix together sugar, water, corn syrup, food coloring and extract (if using). The mixture will be bright red.
Set up your candy thermometer so that the tip is in the mixture and is not touching the bottom of the pot. Put it over high heat and bring it to a boil. Leave it bubbling on high until it gets to be between 300ºF and 310ºF. It will take around 20 minutes but keep your eye on it. It gets really fast at the end.
While the sugar mixture is coming to temperature, line a baking sheet with parchment paper and spray it with baking spray. Wash and dry your apples. Stick the sticks down into the tops of the apples. You want to get a good ways in. If your sticks are long, go all the way but not through the other end. If they're shorter, getting halfway into the apple is good enough.
For sparkly apple bottoms, mix together 1/4 cup demerara sugar and 1 teaspoon pumpkin spice (you can leave out the pumpkin spice if you want. What's crucial is the sugar). Sprinkle the sugar mixture onto your prepared pan.
When your candy mixture is at 310ºF, take it of the heat. Tilt your pot to the side and hold the apples by the stick to roll them one at a time in the mixture. Be careful because that sugar syrup is very hot. After rolling the apple around, hold it up over the saucepan and shake it gently to let some excess syrup drip off. Put the apples on your prepared pan to harden. They'll be hard and ready to eat within 10 minutes.

Answer 3

The apple is dipped in a sticky, sweet, usually red, syrup that hardens into a crunchy, candy coating around the apple.
Hence, the "candied apple".

Answer 4

Have you ever been to a county fair? Like a carmel apple but the apple is coated on the outside with a hard, red candy shell.

Answer 5

It's an apple on a stick with a candy coating all over it. It's usually red. They've been around for years.

Answer 6

an apple coated in a candy shell, usually achieved by impaling said apple upon a sharpened stick, and the dipping it into the hot candy, allowing it to cool, and then, sometimes, dusting with powdered sugar

Answer 7

it is an apple on a stick with a candy coating on it. some have caramel others have this kind of candy. some even have nuts on top. they are really good, usually a food that you would find at a fair.

Answer 8

Candied Apples


Remember the delicious crunch of candied apples? Now you can make your own for the whole family (except for the kids with braces on their teeth, of course).


Ingredients:
3/4 cup water
10 apples
spoons
saucepans
2 cups granulated sugar
1 tsp. vanilla
greased baking sheets
1/2 cup light corn syrup
8 drops red food coloring
10 popsicle sticks


Steps:
1. Buy good, firm apples, such as Granny Smith.

2. Wash apples, remove stems and dry them thoroughly with a towel.

3. Insert one stick into center of each apple. Push stick in at top, where stem would be. Set apples aside.

4. Mix sugar, corn syrup and water in a saucepan. Set saucepan on burner turned to low or medium low.

5. Stir sugar mixture constantly, until all sugar is dissolved.

6. Continue to let mixture cook - without stirring - for 30 to 45 minutes until a spoonful dropped in a glass of water hardens immediately, or until mixture reaches 275 degrees on a candy thermometer.

7. Stir in vanilla and food coloring quickly.

8. Dip apples immediately into hot sugar mixture, holding each apple by the stick and turning to coat. Let excess drip back into pan.

9. Set coated apples on a greased baking sheet with sticks pointing up, until candy hardens.

Tips:
If you don't want to make your own candied apples, they are available at grocery or specialty stores.

If you like, add a bit of cinnamon oil (not ground cinnamon) to the candy mixture to spice up the apples.

Answer 9

A candied apple is an apple that has a stick in it like a popsicle and has been dipped in caramel or choclate. Yummy!

Answer 10

the apple is coated with liquid jelly and than the jelly hardens to become a candy apple (jelly apple same thing)