Carnival Candy Apples Recipes

Steps:

• Mix 1st 3 ingredients in saucepan.
• Put on high heat with candy thermometer positioned in center of fluid level.
• While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
• Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
• Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

Steps:

• 1. Remove stems from apples.
• 2. Wash and dry apples.
• 3. Place a popsicle stick in each apple, set aside.
• 4. Cook sugar, corn syrup, water, butter, cinnamon oil and red food coloring to hard crack stage.
• 5. Roll apples in syrup.
• 6. Set on greased foil to cool.

Steps:

• 1. Grease 2 cookie sheets. Wash and dry apples and put popsickle sticks in them and have them ready to be dipped into the hot candy.
• 2. Spray a large pot with cooking spray.Put a candy thermometer on side of pot(do not let it touch bottom). On high temperature, mix all ingrediants, STIRRING CONSTANTLY(this will take awhile).Allow temperature to reach 277 degrees(or soft crack). DO NOT OVERCOOK.You know candy is ready when it forms a ball when a little dropped in a glass of cool water.
• 3. Immediately remove from heat. And start dipping apples in the HOT candy.BE CAREFULL, THE CANDY IS EXTREMELY HOT!!!After dipping apples in candy, swirl apple around to keep candy on apple and let the apple drip for a few seconds and put them on the greased cookie sheets.WORK FAST, as the hot liquid as it cools will get hard.
• 4. When finished dipping all the apples, make sure you put some HOT water in your pot and get the candy out as soon as possable, or you will have a big mess. Also clean all candy drippings, spoons, etc. This candy when dry, dries like glue.
• 5. If you want to cool fast, put in refrigerator for a few minutes. But do not store in refrigerator, because the candy will slide right off the apple. Keep in airtight container when hard or wrap in wax paper.

Steps:

• In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. , Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.

Steps:

• in 2 qt saucepan melt butter, add brown sugar, corn syrup and salt, cook over med heat stirring occasionally until mixture comes to a full boil 10 to 12 minutes.
• stir in sweetened condensed milk.
• continue cooking stirring occasionally until candy thermometer reaches 245*F or small amount of mixture forms a firm ball 20 to 25 minutes.
• remove from heat, stir in vanilla.
• dip apples in caramel mixture, dip end of apples in chopped peanuts.
• place on greased waxed paper.
• refrigerate until firm, about 10 minutes.