Candied Lady Apples
By Chef Andrew Faulkner

Ingredients

1 pound Lady Apples
2 cups Sugar
3/4 cup Water
1/2 cup Light Corn Syrup
1 teaspoon Cinnamon
1 Food Coloring (use Red Food Coloring)

Directions

Wash and stem lady apples. Place each on a small stick. Combine sugar, water, corn syrup and cinnamon in the top of a double boiler and heat, stirring, until dissolved. Then add enough food coloring to turn the mixture a deep red.

Continue to heat mixture gently, stirring until it thickens and forms a ball when dropped from the tip of the spoon into cold water. Remove double boiler from heat.

Dip lady apples one at a time into syrup, twirling the sticks to coat evenly. Then let cool and harden either on waxed paper, or on a platter generously coated with peanut oil.

Note: The double boiler keeps the syrup fluid while you work.

Variations

For the lady apples, substitute whole large grapes (with their seeds intact), or large California dates, pitted. Impale several on a stick, or one at a time on toothpicks. For the syrup, substitute 1 cup sugar, 3/4 cup water and 1/2 teaspoon cream of tartar. Cook as in step 3 until the mixture spins a thread.