When we asked Raqueeb and Essence Bey of Black Urban Gardeners and Farmers of Pittsburgh (best known by the acronym BUGS) to share a fall treat with us, they immediately thought of candied apples. A perfect blend of fresh and local and FUN, we think candied apples should be dessert for the entire fall season, not just for Halloween. If you haven’t had one in a while, you’ll be surprised at the smile they put on everyone’s face.
Candied Apples Recipe
SPECIAL EQUIPMENT
Candy thermometer
INGREDIENTS
6 red or green apples
6 cups water
2 tbsp white vinegar
6 twigs with leaves
2 cups Sugar In The Raw
1/2 cup light corn syrup
1 cup water
1/2 tsp red food coloring
1/2 tsp black food coloring
Mint sprigs
INSTRUCTIONS
- Optional: Remove any wax from the apples by bringing 6 cups of water to a boil with 2 tablespoons white vinegar. Dip the apples in the boiling mixture for 5 seconds and dry them.
- Insert twigs leaves so that they are positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
- Combine the sugar, corn syrup, and water in a heavy-bottom saucepan over medium heat.
- Bring it to a boil and cook the mixture until a candy thermometer reaches 300 degrees (the “hard crack” stage). Remove the candy mixture from the heat and carefully stir in the red food coloring and then the black in another pan.
- Dip apples individually in the syrupy coating and set to dry on the cookie sheet covered in wax paper. Tie mint sprigs to the twigs, or just bite into them when cooled. Enjoy!
Story by Keith Recker / Photography by Dave Bryce / Styling by Erica Bruce
Subscribe to TABLE Magazine‘s print edition.
