Does anyone have a recipe for the red candy apples?
I got mine from Lorann Oils and I love it.
1c gran. sugar
1/4 c water
1/2 corn syrup
Red food coloring
flavor oil to taste
In a saucepan bring to boil first 3 ingrediants. Simmer until the mixture reaches 280 - 300 degrees. (Test - drop some of the mixture into cold water, if it cracks its done)
After the mixture stops boiling, add food coloring and flavor oil. Dip your apples in right away and place on lightly greased cookies sheet.
Thank you so much for the recipe!!!!! I can't wait to try it!
Somewhere I read that those little cinnamon candies go into this recipe too.
You can add those if you like, they would be considered the same as your flavor oils. I just use cinnamon flavor in mine.
I've never worked with Lorann's oils before. Approx. how much of the oil do you use? I know you said 'to taste', but about how much?
Thank you. Don't mean to take over this posting!
According to the recipe, it calls for 1 dram or 1 small bottle. I just add in 1/4 teaspoon and it works fine for me. But you should play with it. Some flavors such as cinnamon are stronger than others, such as tutti fruitti.
So you would add 'about' 1/4 tsp. to your above recipe?
Would Candy oil flavoring be good to use for this recipe?
I found this recipe
12 medium apples
12 wooden craft sticks (popsicle sticks)
3 cups sugar
1 1/2 cups light corn syrup
3/4 cup water
15 drops LorAnn red food coloring
1 dram (1 teaspoon), LorAnn Cinnamon Oil (if you like a hotter cinnamon flavor, add up to 1/2 teaspoon more flavoring)
1. Butter a cookie sheet and line it with parchment paper. butter the parchment and set the sheet aside.
2. Wash and thoroughly dry the apples. Remove stems and turn the apples upside down. Insert a craft stick into base of each apple, pushing 2/3 of the way through.
3. Combine sugar, corn syrup, and water in a heavy medium saucepan. Stir over low heat until the sugar is completely dissolved and the syrup comes to a boil. "Wash" down the sides of the pan with a wet pastry brush to remove any sugar crystals that may have formed.
4. Clip a candy thermometer to the inside of the pan, making certain that it does not touch the bottom and cook the syrup, without stirring, until it reaches 300 degrees F. (some recipes call for cooking to 310 degrees, which is a little beyond the hard crack stage, but your candy will have a slight caramel taste to it.) Remove pan from heat and stir in the food coloring. Let the syrup sit until it stops bubbling and add the cinnamon oil.
5. Tilt the pan to create a deep pool of sugar syrup. Dip one apple into the syrup, turning to cover it completely. Allow any excess syrup to drip back into the pan, then place the apple on the prepared cookie sheet. Repeat with remaining apples. Allow the coated apples to cool completely, at room temperature, about 1 hour. Peel off of parchment and serve.
The cooled apples can be also kept loosely wrapped in wax paper at room temperature for up to 2 days.
OOOH! Gonna have to try this with the cotton candy flavoring and light blue coloring!!!
We had cotton candy apples once years ago and have never seen them since - my son and I are ALWAYS on the lookout for them!
Ohhh...cotton candy candy apples...yum!
I'm sorry all for not keeping up with this post. For some reason I did not get notified of new post.
Anyway, Vickymacd yes I use about 1/4 teaspoon of flavoring to my recipe. And Molly2, I have found all the candy oils to work fine.
Ooh! Cotton Candy, I have never seen those but that could be a great twist out here.