Homemade Candy Apples

Directions

1. To ensure the candy coating sticks, remove the natural wax from the apples. Bring a large pot of water to a boil, then turn off the heat.
2. Using tongs or a slotted spoon, carefully submerge an apple in the hot water for 10 to 15 seconds. Remove and place on a dish towel, then rub vigorously to remove the wax.
3. Repeat the wax removal process with the remaining apples.
4. Twist out the stems from each apple, then insert a stick firmly into the center where the stem was.
5. Line a cookie sheet with parchment paper and spray with oil; this will hold the dipped apples.
6. In a medium-small pot over medium heat, combine the water, sugar, corn syrup, and red food coloring. Allow the mixture to bubble and boil.
7. Heat the candy mixture to 300–310°F without stirring at any point.
8. Remove from heat and immediately dip each apple into the candy. Work quickly but don't rush; if the candy hardens, reheat it gently.
9. Let excess candy drip off the apples for a few moments, then place them on the prepared tray.
10. Allow the apples to cool and harden completely before serving.
11. These apples are best eaten the same day but can be stored in an airtight container in the fridge (not touching each other) for up to 3 days.