Apples dipped in a sugar coating that “candies”. First invented by William W. Kolb in Newark, New Jersey in 1908 using red hot candies, candy apples have traditionally taken on a cinnamon flavor, but over the years it’s become popular to simply use a little red food coloring, which is what we do here.
Cooking spray
2 c. granulated sugar
3/4 c. water
1/2 c. light corn syrup
16 drops red food coloring
6 medium Granny Smith apples
DIRECTIONS
Grease a rimmed baking sheet with cooking spray. Line with parchment and grease parchment with cooking spray.
Insert a wooden stick into the top of each apple, pushing about halfway through. Set aside.
In a medium heavy-bottomed pot over medium-high heat, combine sugar, 3/4 cup water, corn syrup, and food coloring and bring to a boil. Insert candy thermometer and continue to boil until temperature reaches between 300° and 310°, about 15 to 20 minutes. Immediately remove from heat.
Working quickly and carefully—coating will be extremely hot—coat apples in candy mixture and transfer to prepared baking sheet.