Candied Apples II
I've been making a version of this recipe for almost 50 years and my mother used to make 150 at a time for Hallowe'en. The trick is, and it's missing here, is to add a teaspoon of vinegar to the candy at the very end, when it reaches hard crack stage. Don't stir the mixture while it's boiling until it reaches this stage. Then stir in the vinegar and start dipping the apples. This step keeps the candy hard and is crucial to a good candy apple. Also, we use regular corn syrup, not the light AND we did not use any water in our recipe, it doesn't need it. We decorated the apples with cut gumdrops to make faces. Our house was the most popular one in town solely because of our candy apples.
After reading my review, I realize my version is quite different. I should just submit my own. Oh well, use my version if you like, it's been tried and true for many, many years. My apologies to those people who don't like changes to a recipe.
1 user found this review helpful
Oct. 30, 2014