Midnight Candied Apples
10 to 12 apples
- 10 to 12 medium apples
- 10 to 12 wooden skewers
- 3 cups C&H® Golden Brown Sugar
- 1/4 teaspoon cream of tartar
- 2/3 cup water
- 1 teaspoon lemon juice
- 1 to 2 teaspoons black food coloring
Grease baking sheet; set aside.
Wash and dry apples; remove stems and insert skewers into stem ends.
In a heavy 2-quart saucepan, stir together sugar, cream of tartar, water and lemon juice; stir over medium heat until sugar is dissolved. Add coloring. Bring to a boil and continue cooking, without stirring, until temperature reaches 310°F on candy thermometer (hard crack stage).
Remove from heat. Twist apples in syrup quickly. Set on prepared baking sheet. Use same day as prepared.
Hard crack stage is when a small amount of mixture is dropped into very cold water and it forms brittle threads.