This recipe is fairly easy, and tastes good (but hard, as is typical for candy apples). The candy coating comes out shiny and bright red. A few things to change or pay attention to: 1) Use 1/4 cup of red hots and add at 250 degrees as another reviewer suggested, then bring it up to 300 degrees before dipping. 2) Stir as little as possible! 3) I used Granny Smith apples as the tartness balances the sweetness of the candy. 4) If you want your apples to be completely covered, increase the ingredients for the candy a bit, because it just isn't enough candy to completely cover the last apple easily. 5) It appears to be easier to bite into if you leave a little apple showing at the top. 6) Be sure to wipe all apples completely clean of moisture before dipping. 7) Dip them as fast as you can without spilling candy on yourself. (It hardens very, very fast!) 8) Put the candied apples in the fridge until the candy has cooled. Then, store in a cool place. 9) If wrapping in cellophane, be sure to wait a few hours after taking them out of the fridge, because they will be a little sticky for the first hour or two after removing from the fridge. 10) Cleaning your pan: fill the pan with water and put it on medium-high or high heat and stir occasionally. Once the water has melted all the candy, it is safe to pour down the drain.
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This recipe is fairly easy, and tastes good (but hard, as is typical for candy apples). The...