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Candied Apples

8 Red Delicious apples
8 wooden skewers or sticks
2 1/3 cups sugar
1 cup light corn syrup
1 cup water
Red coloring

Wash and dry apples thoroughly. Insert a wooden skewer into the
stem end of each apple. Place sugar, syrup, and water in a small,
heavy, deep saucepan so the syrup will be deep enough to dip the
apples into. Heat slowly, stirring until sugar is dissolved. When
the mixture starts boiling, add food coloring. DO NOT STIR FROM
THIS POINT ON. Wipe sides of pan with damp cloth to remove sugar
crystals. Boil without stirring until syrup is brittle when a
small amount is dropped into cold water, or 300 degrees F on a
candy thermometer. Dip apples into syrup. Remove at once, twisting
each apple to spread the syrup evenly. Stand apples on a buttered
baking sheet. Let stand until the syrup hardens.

Makes 8 candied apples.

NUTTY CANDIED APPLES: Prepare candied apples. Roll end of apple
in chopped nuts before placing on baking sheet.

CEREAL COATED APPLES: Prepare candied apples. Roll end of apple
in a sugared, puffed, dry cereal or granola-type cereal before
placing on baking sheet.


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