Candy Apples

Step 3 It's Candy Time!

Your recipe again:

• 1/2 c light corn syrup
• 2 c sugar - your choice on brown v. white.  I use some of each, but all brown can be more susceptible to burning.
• 3/4c water
• Food coloring (opt)

Candify:

• Cook over medium-high heat. 
• Stir to dissolve the sugar - make sure the sugar dissolved before the mixture boils to avoid crystalization
• Bring the mixture to a boil.  If using brown sugar, reduce heat to medium-low.  It will take longer to candify, but it will prevent burning.
• Once the mixture boils, DON'T STIR IT ANYMORE!  This is why we have that nifty pastry brush standing by!  You can brush the pot's side with warm water to prevent crystals from forming!  (Boy how I wish I'd  known that handy trick the first time I set out to make caramels!)
• Simmer the candy mixture until it reaches 290^o F (~143^o C) for a soft, slightly gooey shell. This took a surprising amount of time, so be patient.  
• For a lighter, more brittle candy, heat the sugar to between 300^o and 310^o F (150 - 155^oC).  If you heat the sugar to 310^oF (155^oC), place the pot in a cold water bath to stop the sugar from cooking further.