Ingredients
2 cups granulated sugar
2 cups corn syrup
1/3 cup red cinnamon candies
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon clove
3/4 teaspoon red food coloring
6 medium apples
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Peel, core, and spiral-slice apples in seconds — pie prep
French candied chestnuts — luxury confection, baking, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Crystallized ginger — cookies, scones, chocolate dipping, snacking
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Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.