Dish

Candied Apples

Candied apples are made by inserting a wooden stick into the core of an apple and dipping it into a hot sugar syrup. The syrup is made by boiling sugar, corn syrup, and water together until it reaches a temperature of 300 degrees Fahrenheit. Once the apple is coated in the syrup, it is left to cool and harden. The candy coating can be flavored and colored to suit individual preferences.

Cuisine of the Americas› American cuisine

Dessert

Origins and history

Candied apples are believed to have originated in the United States in the early 20th century. They quickly became a popular treat at carnivals and fairs, and are now enjoyed around the world.

Dietary considerations

Candied apples are a high-sugar treat that is not suitable for individuals with diabetes or those who are trying to lose weight. They may also contain allergens such as nuts or soy.

Variations

There are many variations of candied apples, with some recipes including additional ingredients such as caramel or chocolate. Some recipes also call for the addition of nuts or sprinkles for added texture and flavor.

Presentation and garnishing

Candied apples are typically served on a stick and are often wrapped in cellophane or wax paper. They can be decorated with ribbons or other festive elements.

Tips & Tricks

When making candied apples, be sure to use a candy thermometer to ensure that the sugar syrup reaches the correct temperature. Use caution when handling the hot syrup to avoid burns.