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Directions
Wash and dry apples, remove stems and insert a wooden stick into the bottom (not stem end) of
the apples; approximately 2/3 of the way into the apple. Set apples aside.
In saucepan, combine sugar, corn syrup, and water. Heat slowly on low heat, stirring
constantly.
Once mixture starts to boil, stop stirring and leave boiling until candy mixture reaches 300°F
on a candy thermometer, or until a small amount of mixture dropped into cold water separates into
breakable threads.
Remove from heat and stir in food coloring. Wait until mixture stops bubbling, then add
vanilla, mix well.
Dip each apple into the mixture while mixture is still hot, swirl to cover apple evenly. You
will need to work fast to get all the apples dipped before mixture becomes too hard.
Place dipped apple on greased cookie sheet or greased wax paper.
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