Apple Makeovers

You see bright-red candy apples for sale in candy stores as Halloween approaches, but they’re also easy to make at home.

The glossy candy coating enhances the apple’s appearance and adds a contrasting sweet cinnamon flavor to the juicy fruit. By writing names on the handles, you can use the apples as gifts or party favors.

Apples for dipping should be red, globe-shaped and flavorful for out-of-hand eating. Rome Beauty and Winesap are good choices and can be found in most markets, but regional varieties also work well.

For handles, you can buy packages of frozen pops sticks at craft supply stores or use wooden skewers sold in markets or barbecue supply stores, or candy apple sticks sold at candy supply stores.

Three pieces of cooking equipment are important to successful candy-apple making: a heavy saucepan, a candy thermometer and a double boiler.

* A heavy, as opposed to flimsy, saucepan keeps the syrup from scorching while it cooks.

* By using a thermometer you know exactly when the syrup is at the right temperature, so that after dipping it will harden into a glossy coating as it cools.

* Transferring the glaze to the top of a double boiler set over boiling water keeps it warm longer, allowing more time to dip the apples.

Remove any stems before washing and drying the fruit. Insert a stick into the stem end of each apple (Step 1), pushing it about an inch into the fruit so it becomes a sturdy handle.

To make the glaze, combine sugar, corn syrup, water and cinnamon candies in the heavy saucepan. Cook the mixture over moderate heat, stirring constantly, until the sugar and candies dissolve. Do not bring to a boil.

Cover the mixture for three minutes so steam builds up inside and washes down any crystals that may have formed on the sides of the pan. Remove the lid, stir in the red food color, then boil the mixture without stirring until it registers 300 degrees on the candy thermometer.

Transfer the glaze to the top of the double boiler set over boiling water, then working quickly, dunk the apples in the syrup. Turn each to coat evenly (Step 2).

Lift each apple, then holding it over the pan, twirl to drain off the excess glaze (Step 3). Place the finished apples on a foil-lined baking sheet (Step 4). While still warm, you may want to dip the apples in finely chopped peanuts (Step 5).

CANDIED APPLES

6 medium red apples

6 wooden sticks

2 cups sugar

2 cups light corn syrup

1 cup water

1/4 cup red cinnamon candies

1/2 teaspoon red food color

Finely chopped peanuts, optional

Remove stems from apples, then wash and dry thoroughly. Insert stick into stem end of each apple. Set aside.

Combine sugar, corn syrup, water and cinnamon candies in heavy 3-quart saucepan. Cook over moderate heat, stirring constantly, until sugar and candies dissolve. Do not boil.

Cover mixture 3 minutes until steam washes down any crystals on sides of pan. Uncover, stir in food color. Boil, without stirring, to 300 degrees on candy thermometer.

Remove pan from heat and transfer glaze to top of double boiler set over boiling water. Working quickly, dip apples 1 at time in syrup, turning to coat evenly. Lift, hold apple above pan and twirl to drain off excess glaze.

Place dipped apples on foil-lined baking sheet. Cool slightly, then dip to coat bottom and part way up sides with peanuts. Makes 6 servings.