Candied apples

 
                               CANDIED APPLES
 
 Recipe By     : Betty Crocker's Old-Fashioned Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      to 10 med     crisp red apples such as Red Delicious,
                         Winesap, Jonathan or McIntosh -- at room temperature
    2      cups          sugar
      3/4  cup           water
      1/2  cup           light corn syrup
      1/2  teaspoon      red food coloring
                         Few drops clove oil -- if desired
 
 Butter cookie sheet generously. Wash and dry waxed apples thoroughly. Insert
 wooden skewer in stem end of each apple. Mix sugar, water, corn syrup and
 food color in 2-quart heavy saucepan. heat to boiling over high heat; reduce
 heat. Boil gently, without stirring, to 290 on candy thermometer or until
 small amount of mixture dropped into very cold water separates into threads
 that are hard but not brittle. Stir in clove oil. Dip apples quickly into
 syrup, twirling until completely coated. Stand on cookie sheet; cool.
 
 MICROWAVE DIRECTIONS:
 Mix sugar, water, corn syrup and food color in 1 1/2-quart glass casserole.
 Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes,
 to 290 on microwave candy thermometer or until small amount of mixture
 dropped into very cold water separates into threads that are hard but not
 brittle. Stir in clove oil. Dip apples quickly into syrup. Continue as directed
 .
 
 YIELD: 8 to 10 candied apples
 
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 NOTES : Pour any remaining syrup onto buttered cookie sheet. Cool; break
 into small pieces for a treat.