Candied apples (31 Days of a Sparkling Vintage Fall, Day 11)
“She’s candy-apple red with a ski for a wheel…” Those lyrics to an old Beach Boys song refer to Santa’s sleigh, but I’m talking about the real thing here…candied apples!
I used to wonder why “candy-apple red” was a description of a brilliant, shiny red paint for cars and trucks (and electric guitars–who knew?), until I realized I was mixing up “candied apples” with “caramel apples.” Candied apples are, indeed, a brilliant, shining red, while caramel apples are, well, caramel-colored and dull (but delicious in their own right).
This recipe for candied apples comes from my recent favorite resource, Olive Landers’ Modern Handbook for Girls (1933). (I’ve been quoting from it a lot lately because it’s frankly fabulous and chock-full of simple ideas for vintage fun!).
(Please note that I have not tried making this recipe yet, as I am presently on Day 5 of the Whole 30 food plan and thus not eating sugar. Poor me! If you try it, I’d love to hear your results, especially with a photo!)
Candied Apple on Sticks
2 cups granulated sugar
1/2 cup light corn syrup
3/4 cup water
Red paste coloring
Oil or essence of cinnamon
Peppermint or clove
10 or 12 apples
Make a syrup by boiling sugar, water, and corn syrup until it is brittle. Test by dropping a little in cold water. Add a few drops of red paste or liquid coloring while this mixture is cooking. When it is done, remove from the fire and set in a pan of hot water. It may be flavored by a few drops of oil or essence of clove, cinnamon or peppermint.
Select red apples of about the same size and not too large. Insert a wooden skewer into the blossom end of the apple. Hod the apple by the skewer and plunge into the syrup. Remove it quickly and twirl it until the syrup coats the apple and spreads smoothly. Dip the apples the day they are to be used, for the coating is likely to get sticky if it stands. It is not advisable to make a smaller quantity of this syrup, and this quantity will cover from 10 to 12 apples.