Mini Candied Apples
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Martha Stewart Weddings, Fall
- Yield Makes 10 to 12
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Ingredients
- Vegetable oil, cooking spray
- 10 to 12 small lady apples, stemmed
- 2 cups sugar
- 3/4 cup light corn syrup
Directions
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Coat a rimmed baking sheet with cooking spray. Insert a 3 1/2-inch bamboo skewer into top of each apple. Set aside.
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Bring sugar, corn syrup, and 1 cup water to a boil in a small saucepan over medium-high heat. Cook until light amber and mixture registers 315 degrees.on a candy thermometer, 14 to 16 minutes. Immediately place pan into an ice-water bath. Remove, and let stand 2 minutes.
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Working with 1 apple at a time, dip into caramel, turning to coat completely and letting excess caramel drip back into pan (use a spoon to help with coating if needed). Transfer to prepared sheet; let cool completely. Candied apples can be stored in an airtight container in a cool, dry place up to 3 days.
Recipe Reviews
Reviews (1)
Ideas from Real Weddings
I would love to try this recipe for a fall wedding. I live in the St. Louis and haven't seen Lady Apples in our area. Where can I buy them?