Apple Taffy – Candy AppleCourse: Candies, Fruits
1/2 cup (125 ml) water
1/2 cup (125 ml) corn syrup
1 1/2 cups (315 g) sugar
5 ml (1 tsp) liquid red food coloring
6 small Honeycrisp apples, a wooden stick inserted in the center of each
Line a cookie sheet with a silicone mat or parchment paper.
In a small saucepan, bring the water, corn syrup and sugar to a boil. Boil without stirring until the temperature indicates 154 ° C (310 ° F).
Remove from fire. Incorporate the dye into the syrup. Watch out for splashes.
Coat one apple at a time in the syrup by tilting the pan. Let the excess syrup fall for a few seconds. If the syrup thickens in the pan, reheat on low heat until it is liquid. Place the apples on the baking sheet. Leave to set completely at room temperature. The taffy apples keep for 2 to 3 days in an airtight container.