Candy apples, also known as toffee apples in the UK, are a popular treat at autumn festivals in Western culture in the Northern Hemisphere, such as Halloween or Guy Fawkes Night because they fall in the wake of the annual apple harvest. In Latin American countries, candy apples are popular throughout those countries' extended holiday season. In Germany, candied apples are most commonly enjoyed during the Christmas Season.
Combine the corn syrup, sugar and red-hot candies in a saucepan and bring the concoction to a boil over medium-high heat, stirring constantly.
Cook, covered for about 3 minutes to allow steam to dissolve crystals that may form on sides of pan.
Uncover and cook without stirring to the soft crack stage, 290 degrees on a candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle.
Allow the hot candy mixture to cool for 2 minutes, then dip the apples into the mixture to coat the surface of the fruit. Allow any excess candy coating to drip off from the apples into the saucepan.
Roll the candy coated apples in nuts, if desired.
Place the candied apples on foil or wax paper squares to cool completely.
Yield: 8 servings.
Candied Apple History
According to the Newark Evening News, 1964
William W. Kolb invented the red candy apple. Kolb, a veteran Newark candymaker, produced his first batch of candied apples in 1908. While experimenting in his candy shop with red cinnamon candy for the Christmas trade, he dipped some apples into the mixture and put them in the windows for display. He sold the whole first batch for 5 cents each and later sold thousands yearly.
Soon candied apples were being sold along the Jersey Shore, at the circus and in candy shops across the country, according to the Newark News in 1948.
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