Candied apples

Time 1 hour
Yields Makes 6 to 12 candied apples, depending on size
Candied apples
(Kirk McKoy / Los Angeles Times )

Line a baking sheet with parchment paper. Butter or grease the paper and set the sheet aside.


In a small, heavy pot, combine the sugar, corn syrup and water and bring to a boil over medium-high heat. Continue cooking until a candy thermometer reaches 290 degrees. Remove the pan from heat and, when the bubbles subside, carefully stir the extract into the sugar mixture. Stir in a few drops of the food coloring.


Dip the apples into the mixture, coating on all sides and allowing any excess to drip back into the pot. Transfer the coated apples to the baking sheet to cool completely.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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