Recipe Detail Page

1. Thoroughly wash and dry apples and branches if using. Skewer each apple with a Popsicle stick or twig where the stem is located.

2. Line a baking sheet with parchment. Grease parchment with a little oil. Fill a small bowl with water and set out with a pastry brush.

3. Add sugar, water, corn syrup, food colouring, vanilla and salt into a medium-size saucepan. Bring to a boil over medium heat, stirring often. When boiling, use a pastry brush dipped in water to brush down any sugar caked onto the pan above the surface of the candy mixture. This will prevent crystalized sugar on the pan falling into the mixture, which will ruin the candy. Gently boil sugar mixture, brushing edges occasionally, until mixture reaches 300°F to 310°F (149°C to 154°C), about 12 to 15 minutes. Remove from heat. Carefully dip a skewered apple in mixture until coated but leaving some apple exposed at the top. Let mixture drip off. Set on prepared baking sheet. Repeat with remaining apples and candy mixture. (If candy mixture begins to harden you can reheat over medium heat until liquidy.) Let apples cool. If making ahead, apples will keep well overnight. Wrap each apple in foil that’s been lightly greased with oil.