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Candied Lady Apples
By Chef Andrew Faulkner

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)

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.

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.