Recipe of the Week


Prep Time: 45 Minutes
Yields: 12 Apples

Candy apples are common in the season of fall because it coincides with the harvest of apples. The apple was brought to the United States in 1620 by the Pilgrims; however, Native Americans had been growing 25–30 varieties of wild or crab apples for many years. Today, different regions in the US enjoy candy apples or toffee apples, an apple that has been dipped in a hard sugar candy coating.

12 red apples
12 wooden skewers
2 cups sugar
1 cup water
¼ tsp cream of tartar
red food coloring
cinnamon to taste
chopped peanuts or sprinkles or granola for garnish

Wash and dry apples then spear with skewers and set aside. In a medium saucepan, mix together sugar, water and cream of tartar. Place saucepan over high heat and position candy thermometer in center of fluid. Boil mixture until it reaches hard crack (300°F) then immediately add red food coloring and cinnamon and then stir to incorporate. Immediately dip apples into sugar mixture, swirling to coat entire apple. Quickly dip coated apples into chopped peanuts, sprinkles or granola then set on a greased cookie sheet and let rest 15–20 minutes or until completely cooled before eating.


print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295