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© Meredith Corporation. All rights reserved. Used with permission.
Cover a baking sheet with parchment or waxed paper; set aside. Wash and dry apples; remove stems. Press a craft stick into the bottom of each apple; set aside.
In a heavy medium saucepan combine sugar, corn syrup, and water. Bring to a boil over medium-high heat stirring to dissolve sugar. Clip a candy thermometer to the side of the pan. Reduce heat to medium and cook, without stirring, until thermometer registers 295°F to 300°F (hard crack stage), about 30 minutes.
Remove from heat; stir in cinnamon and red food coloring. Dip each apple in mixture and coat well; let excess drain off. Transfer to parchment or waxed paper lined baking sheet to cool. Best served same day they are prepared. Makes 8.