Monday, November 2, 2009
Candy Apples and Halloween Parties
Happy Halloween Everyone!
For a second year running Ian and I found ourselves knee deep in 60 pounds of apples that we picked during the notorious apple season in Quebec. Lately we’ve been searching high and low for the best recipes to use up these apples, hence the past two posts! As Halloween grew nearer we figured “Hey, what else have we got in the cupboard that could accompany these apples?”
light corn syrup… check
red food dye… check
apples… double check
And within 20 minutes, these gorgeous red candy apples were born! Yes seriously, from the beginning till the time that the first one is in your tummy there is a grand total of 20 minutes spent.
Not only are they simply delicious, but they truly do bring back memories of being four feet tall and crying until someone bought you one of those large red apples. If you have any extra apples leftover and can successfully check off the above list, give them a try, they’re worth it!
Also, this being a Happy Halloween post, here are a few pictures from a truly ghoulish Halloween party put on by our friend Marc. I’m pretty sure that when he moved into his apartment he only brought boxes full of Halloween decorations because the second we walked in we were transported to another nightmarish universe! Every single inch was decorated and the details were incredible! Ian went as a 1940’s press photographer and was able to get some amazing shots; while I was a Cigarette Girl from the 1920’s who handed out Popeye candy cigarettes.
adapted from Martha Stewart
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1 teaspoon red food coloring
Line a baking sheet with parchment paper and spray with cooking spray. In a medium saucepan, combine sugar, water, corn syrup, and food coloring. Bring to a boil over high heat. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 10-15 minutes.
Insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool for 5 minutes.