This light pink variation on the traditional red candy apple makes this fall treat irresistible—and ideal for any breast cancer awareness charity event or get-together.
Makes 12 apples
- In a saucepan over medium-high heat, combine the sugar, corn syrup, and water. Then mix in both the white and pink food coloring to create the perfect shade of pink.
- Insert a candy thermometer into your liquid, being careful that it does not touch the bottom of the pan (most candy thermometers are equipped to hook onto the side of the pan). Let the candy coating mixture come to a boil unit it reaches 302°F. This should take about 20 minutes.
- While your candy is cooking, wash and dry your apples, and pull out the stems. Poke the candy apple sticks into the top of the apples, before placing them on a greased baking dish.
- As soon as the candy coating reaches 302°F, immediately remove the pan from the heat, and stir in the vanilla extract just until combined.
- Working quickly as the candy will harden immediately after being removed from the heat, tilt the saucepan so the liquid pools on one side, and dip the apple into the candy coating. Spin the stick between your fingers to coat the entire apple. Let the excess drip into the sauce pan, and place the apple onto the greased baking dish to dry. Repeat this process until all apples are coated with candy.
- When dry, place the apples in cupcake wrappers for serving. The candy apples will keep at room temperature for two to three days. Do not refrigerate as the candy will become very sticky.
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