I've been making candy for years now, including peanut brittle and candy apples....the most reliable way of cooking candy is to use a candy thermometer. You need to work fast so have all your ingredients and utensils close at hand. Make sure apples have been washed thoroughly to remove wax; wash with tepid soapy water, rinse and dry completely. If not, candy will not stick to them. Next, you need to stir sugar mixture constantly until it dissolves and comes to a boil; after that, you can leave it alone but stirring it occasionally doesn't change the outcome. Watch your thermometer closely; the first time I made candy apples, I cooked to hard crack (300 degrees) but found its way too hard...like teeth breaking hard. Now I cook to just above soft crack which is 280-290 degrees; so I mean cook to like 285. Much more edible at that temp. but thats personal preference. You can add any extract flavours you like; found at most specialty or bulk stores. Finally, once you reach the crack stage your looking for, do immerse the pot in a large pan of boiling water to keep the candy hot enough to work with until your done dipping. I just use my kitchen sink! I give these out at Halloween...the first 30 kids anyway.
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I've been making candy for years now, including peanut brittle and candy apples....the most...