Saturday, July 21, 2012
Two cups granulated sugar, one-half cup light corn syrup, one-quarter cup water, red coloring, one-half teaspoon cinnamon flavoring, twelve red apples, twelve wooden skewers.
Cook the granulated sugar, corn syrup, and water in a small saucepan, stirring until the sugar is dissolved. Continue cooking without stirring until the syrup is brittle when tested in cold water. During the cooking, any sugar crystals thrown on the sides of the pan should be carefully washed down with a wet cloth. Remove the syrup from the heat and set at once over hot water. Add coloring and flavoring and mix well.
Insert the skewers, which can be purchased from the butcher, in the blossom end of the apples. Hold each apple by the skewer and plunge into the hot syrup. Draw it out quickly and twirl it until the syrup is spread smoothly over the apple.
Place apples with the skewer end down in a wire cake rack, which has been placed over a large bowl, so that the apple does not touch anything while hardening. These apples should be made the day they will be used.