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David Venable
Pro Tip: If you don’t have a candy thermometer, test the sugar syrup by drizzling a bit in cold water. When it forms into a hard ball, you are ready to coat the apples.
Prep Time: 10 minutes
Serves: 8
Insert a thick bamboo skewer or a popsicle stick into the bottom of each apple to make a handle. Set aside.
Generously grease a parchment-lined baking sheet and set aside for later. This will be for landing the apples after they’ve been candied.
Add corn syrup, sugar, water, and black gel food coloring to a medium pot and stir to combine before setting over medium high heat.
Bring up to a boil and do not stir. Continue to cook the sugar syrup, checking the temperature often with a candy thermometer.
Use a wet pastry brush to clean the sides of the pot if any sugar crystals form on the edges. Once the temperature reaches 300°F to 310°F, remove the syrup from the heat.
Moving quickly, dip an apple into the sugar syrup, titling the pot and spinning the apple to evenly coat. Let the excess drip off and coat with the Halloween sprinkles immediately so that they stick. Land the apple onto the greased parchment lined baking sheet and repeat with the four remaining apples.
Allow to cool completely before serving.
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