How to Make Candy Apples

How To Make Candy Apples:

Step#1

In a heavy-bottomed saucepan mix together 2 cups sugar, 3/4 cups water, 1/2 cup light corn syrup, 1/2 teaspoon red food coloring (I use the gel kind, like this) and 1/2 tsp. cinnamon extract (optional).

The mixture will be bright red like this.

Step#2

Set up your candy thermometer so that the tip is in the mixture and is not touching the bottom of the pot. Put it over high heat and bring it to a boil. Leave it bubbling on high. It’ll look like this.

You keep letting it bubble like that on high until it gets to be between 300ºF and 310ºF. You’re going to do some other stuff while the mixture is heating, but beware! It might seem like it’s taking forever to heat but once it gets to the 230ºF everything speeds up. So keep your eye on it while you’re multi-tasking. The whole thing will take around 20 minutes.

Step #3

While the sugar mixture is coming to temperature, line a baking sheet with parchment paper and spray it with baking spray. This is so your hot candy doesn’t stick while it’s hardening.

Step#4

Wash and dry your apples.

Step#5

Get your sticks ready. I’m using some twigs here. Here are some other ideas for sticks. You can also get specialized sticks that are just for candy apples online here.

Step#6

Stick the sticks down into the tops of the apples. You want to get a good ways in. If your sticks are long, go all the way but not through the other end. If they’re shorter, getting halfway into the apple is good enough.

Apple on a stick!

Step#7 (optional)

Mix together 1/4 cup demerara sugar and 1 teaspoon pumpkin spice (you can leave out the pumpkin spice if you want. What’s crucial is the sugar).

Step#8 (optional)

Sprinkle the sugar mixture onto your prepared pan.

Step#9

When your candy mixture is at 310ºF, take it of the heat. Tilt your pot to the side and hold the apples by the stick to roll them one at a time in the mixture. Be careful because that sugar syrup is seriously hot. After rolling the apple around, hold it up over the saucepan and shake it gently to let some excess syrup drip off.

Step#10

Then put the apples on your prepared pan to harden. They’ll be hard and ready to eat within 10 minutes. It’s kind of amazing how fast it happens. And it’s amazing how good they taste!

If you want to print out these instructions, click print in the recipe box below. Or you can get the instructions and all kinds of other candy apple tips, tricks, ideas and recipes in our Candy Apple Ebook here.

How to Eat Trout

Step 1 Rub the inside of a trout with a small amount of olive oil. Add salt and pepper to taste. Stuff the fish cavity with fresh herbs such as parsley, tarragon and/or dill. If fresh herbs aren't available, use strips of fresh vegetables like carrots, peppers or celery. Place thin slices of lemon on top of the herbs or vegetables.

Step 2 Tie the trout closed with cooking twine. Sprinkle the skin with salt and pepper. Step 3 Place the trout in a grilling basket to cook it on the grill. Cook on a hot grill approximately 10 minutes on each side per 1 pound of fish. The skin should be crisp and the flesh, flaky. Step 4 Lay the trout in a lightly oiled oven-safe dish to bake. Place it into a 350 degree Fahrenheit oven and cook for 8 to 10 minutes per pound. Turn gently with a large spatula halfway through the cooking time. The flesh should be flaky and moist and the skin should be slightly crisp. Step 5 Cut the cooking twine and remove the herbs/vegetables. If the trout was deboned before cooking it is ready to eat. If it was cooked with the bones in, gently slide the flesh away from the vertebrae and small bones to eat. Things You'll Need Olive oil Salt Pepper Fresh herbs Fresh vegetables Lemon Cooking twine Fish basket Baking dish Spatula Scissors Tip The mild flavor of trout works well with a variety of flavor profiles and can be used with strong seasonings such as cayenne powder, ginger, soy and garlic. Smaller fish can be battered and deep fried whole for a version of fish and chips, and large trout can be stuffed with diced potatoes, bacon and spinach for "one-pot meal." Some people find the skin of the trout to be very flavorful, especially when it is crispy. Most trout that's sold commercially will come precleaned and with the bones intact. To learn how to fillet your own trout, see the resource section of this article. Smoked trout is a delicacy that can be enjoyed similarly to smoked salmon. Serve it for breakfast or lunch with eggs, bagels and cream cheese or with crunchy crackers as an hors d'oeuvres. Warning Trout that's been filleted may still contain small bones. Use caution when eating and carefully inspect for bones before serving trout to a child. Women that are pregnant or breastfeeding are cautioned against eating fresh smoked trout or fish that's been exposed to industrial pollutants.