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Details
Makes 10 candy apples. www.concordfoods.com.
Ingredients
Corn Syrup Solids, Artificial Flavor, Red 40.
Directions
Kit Complete with Sticks: You Will Need: 1 Candy Apple Kit; 1 candy thermometer; 1 cup water; 2-1/2 cups of sugar; 10 apples, 2-1/2 inches to 3 inches in diameter (clean, dry and free of wax). 1. Mix contents of enclosed bag with water and sugar in a 2 qt. saucepan. Bring to boil. No stirring is required. Continue cooking with medium high heat. 2. Cook candy syrup to the hard crack stage (302 degrees F on a candy thermometer (If you don't have a thermometer, the hard crack stage is reached when a drop of syrup, dropped into cold water, hardens into a brittle thread.)) Cook time is approximately 15 to 18 minutes from boil. 3. While syrup is cooking, put sticks in up to 10 apples. Lightly grease a cookie sheet. When syrup is ready, remove from heat and dip apples. Store candy apples in cool, dry place. Do not refrigerate. Hints: To reduce bubbling of the candy coating, stir in 1/8 tsp of solid shortening just before you dip the apples; For easy clean-up, soak utensils in hot soapy water or fill candy coated pan with water, boil water until candy coating is dissolved; If cooking several kits, and for more helpful hints, see www.concordfoods.com.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 50
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 15mg1%
- Total Carbohydrate 14g5%
- Dietary Fiber 0g0%
- Sugars 5g
- Protein 0g
Details
Makes 10 candy apples. www.concordfoods.com.
Ingredients
Corn Syrup Solids, Artificial Flavor, Red 40.
Directions
Kit Complete with Sticks: You Will Need: 1 Candy Apple Kit; 1 candy thermometer; 1 cup water; 2-1/2 cups of sugar; 10 apples, 2-1/2 inches to 3 inches in diameter (clean, dry and free of wax). 1. Mix contents of enclosed bag with water and sugar in a 2 qt. saucepan. Bring to boil. No stirring is required. Continue cooking with medium high heat. 2. Cook candy syrup to the hard crack stage (302 degrees F on a candy thermometer (If you don't have a thermometer, the hard crack stage is reached when a drop of syrup, dropped into cold water, hardens into a brittle thread.)) Cook time is approximately 15 to 18 minutes from boil. 3. While syrup is cooking, put sticks in up to 10 apples. Lightly grease a cookie sheet. When syrup is ready, remove from heat and dip apples. Store candy apples in cool, dry place. Do not refrigerate. Hints: To reduce bubbling of the candy coating, stir in 1/8 tsp of solid shortening just before you dip the apples; For easy clean-up, soak utensils in hot soapy water or fill candy coated pan with water, boil water until candy coating is dissolved; If cooking several kits, and for more helpful hints, see www.concordfoods.com.
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