Mini Candied Apples
The diminutive scale of lady apples transforms a fall favorite into a dainty nibble; offer to guests on passed trays as a sweet-tart surprise at the cocktail hour.
- Yield: Makes 10 to 12
Source: Martha Stewart Weddings, Fall 2006
- Vegetable oil, cooking spray
- 10 to 12 small lady apples, stemmed
- 2 cups sugar
- 3/4 cup light corn syrup
Coat a rimmed baking sheet with cooking spray. Insert a 3 1/2-inch bamboo skewer into top of each apple. Set aside.
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.
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.