Bewitching Candied Apples

Recipe

Dessert
Bewitching Candied Apples

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Recipe Data

8
Servings
30min
Prep
1hr30min
Total

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    Description

    These spooktacular candied apples get a Chef Elizabeth twist with black food coloring and cinnamon extract. These stunning apples are the perfect addition to any Halloween dessert table. Click to watch more of Chef Elizabeth's Bewitching Candied Apples episode.

    To get even more recipes from Chef Elizabeth, go to HSTV.com.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    8medium Granny Smith apples
    3 c.Hy-Vee granulated sugar
    ½ c.Hy-Vee light corn syrup
    1 tsp.lemon juice
    1 c.water
    2 drop(s)cinnamon extract
    ¼ tsp.black food coloring
    Candies, chopped, for garnish
    Edible glitter, for garnish

    Things To Grab

    • 8 wooden skewers
    • Large sheet pan
    • Silicone mat or wax paper
    • Medium saucepan
    • Silicone pastry brush
    • Candy thermometer
    • Ice water
    • Medium bowl

    Directions

    1. Wash and dry the apples. Remove any stems or leaves and insert a skewer into the center of each apple; set aside. Line a large baking sheet with a silicone mat or wax paper; set aside. 

    2. Add sugar, corn syrup, lemon juice, and water to a medium saucepan. Cook over medium heat, stirring occasionally until sugar dissolves. Once sugar has dissolved, stop stirring. Wash down the sides of the pan with water and a pastry brush to keep sugar crystals from the sides of the pan from entering back into the candy mixture. Bring to a boil over medium-high heat. Do not stir. Clip a candy thermometer onto the side of the pan and continue cooking until candy reaches 310 degrees (hard crack stage). 

    3. Once candy has reached 310 degrees, remove from heat. Dip the bottom of the saucepan into ice water to stop the cooking process. Whisk in cinnamon extract and black food coloring. Allow the candy to cool slightly.

    4. Once candy has cooled slightly (coats the back of a spoon), dip one apple at a time into the caramel using the skewer as a handle. Allow excess candy to drip off the apple. Place onto prepared baking sheet. If desired, top with chopped candies, glitter, or other decorations.

    5. Repeat with remaining apples. Allow apples to cool completely before serving. 

      Hyvee Culinary Expert Tip
      These apples have a hard candy crunch on the outside and are best eaten with a knife and cut into slices.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality

    Nutrition facts

    Servings

    370 Calories per serving
    1 candied apple

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 15mg
    • Total Carbohydrates: 96g
    • Protein: 0g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 0%
    0%
    Vitamin D 0%
    0%
    Potassium 0%