Candied Apples Recipe
Ingredients
1 cup light brown sugar
1/4 cup sugar, firmly packed
2 tablespoons margarine
5 tablespoons water
1 teaspoon vinegar
1 tablespoon light corn syrup
4 wooden skewers
4 firm, ripe eating apples, well washed and dried
Directions
1 Put the sugars, margarine, water, vinegar and syrup into a 1.75 litre/3 pint (7 1/2 cup) mixing bowl, and stir.
2 Microwave on full power for 1 minute. Stir well for a few minutes to ensure that all the sugar has dissolved.
3 Return the bowl to the oven and Microwave on full power for 10 minutes, until a drop of toffee put into a mug of cold water hardens and cracks or breaks cleanly. A sugar thermometer should read 143°C/290°F but it must be used OUTSIDE the microwave oven.
4 Insert the skewers into the apples and dip each apple into the toffee, swirling it round until it is completely coated. Then plunge into cold water.
5 Leave the apples on a greased tray to set.
6 When set and cold, wrap each apple in plastic wrap or cellophane.
2 Microwave on full power for 1 minute. Stir well for a few minutes to ensure that all the sugar has dissolved.
3 Return the bowl to the oven and Microwave on full power for 10 minutes, until a drop of toffee put into a mug of cold water hardens and cracks or breaks cleanly. A sugar thermometer should read 143°C/290°F but it must be used OUTSIDE the microwave oven.
4 Insert the skewers into the apples and dip each apple into the toffee, swirling it round until it is completely coated. Then plunge into cold water.
5 Leave the apples on a greased tray to set.
6 When set and cold, wrap each apple in plastic wrap or cellophane.
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