Candy Apples

Wash your apples (see below), preferably the day before you plan to make your candy apples. Then, refrigerate. (Starting with cold apples is best!)

When your apples are prepped and ready, combine the sugar, water, and corn syrup in a heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil and continue boiling until the candy reaches 300°F (the hard crack stage). Using a Candy Thermometer for this step is best, but you can always go 'old school' and use a glass of cold water and a little bit of your boiling sugar to test for the hard crack stage.

Meanwhile, prepare a baking sheet with a silicone baking mat or parchment paper, and apply a generous amount of cooking spray. Set aside. Remove the apples' stems and pierce the top of each apple with a skewer or chopstick.

Once the candy mixture has reached 300°, remove the saucepan from the heat and slowly stir in the food coloring and cinnamon. Work quickly but carefully. The candy is extremely hot. Hold the skewer of the first apple and swirl it in the candy mixture, coating the entire apple. Allow the excess candy to drip back into the pan for a few seconds, and set the apple on the prepared baking sheet. Continue coating all of the apples.

Cool the apples at room temperature for about 20 to 30 minutes before serving. Store at room temperature and enjoy within two days.

• Apples are usually coated in a thin layer of wax, preventing the candy from sticking to the surface. To remove the wax, boil about 6 cups of water with one tablespoon of white vinegar. Quickly dip the apples in the boiling mixture for about 5 seconds, then thoroughly dry them. Pop them in the fridge to cool.
• If your candy mixture gets hard during dipping, reheat over medium heat and continue coating the apples.
• Let your saucepan soak in warm, soapy water for several minutes to make cleanup easier.