Grenadine Candy Apples
- 6 red apples
- 2 cups granulated sugar
- 1 cup grenadine syrup
- 2/3 cup light corn syrup
- Place a large cooling rack on a baking sheet lined with parchment or wax paper.
- Insert a fork into the top of each apple.
- Combine the sugar, grenadine, and light corn syrup in a saucepanand bring to a simmer.
- Stir until the sugar is dissolved, brushing down any crystals on the sides of the pan with a pastry brush dipped in warm water.
- When the sugar is dissolved, bring to a boil until the syrup reaches 285F.
- on a candy thermometer, the soft-crack stage.
- Set the pan over-not in-boiling water.
- Working quickly, use the forks to dip the apples, one at a time, coating them evenly with the glaze.
- Remove from glaze and twirl each apple so the extra syrup drips off.
- Set the apple on the cooling rack.
- When you have dipped all the apples once, repeat the process.
- Remove the forks.
- Serve at room temperature.
- Best eaten within 24 hours
red apples, sugar, grenadine syrup, light corn syrup
Taken from www.epicurious.com/recipes/food/views/grenadine-candy-apples-15550 (may not work)