Bagged apples tend to be smaller than those sold by the pound—choose any variety you like. Wood sticks are available at craft and dollar stores. This recipe is easily halved if you don’t want to make as many.
- Julie Van Rosendaal
Line a baking sheet with parchment or foil. Remove the stems from the apples and insert wooden sticks into the stem end of each one.
In a medium saucepan, combine sugar, grenadine and corn syrup. Bring to a simmer over medium heat and cook until the sugar is dissolved, brushing down any crystals that form on the sides of the pan with a pastry brush dipped in warm water. When the sugar is dissolved, bring to a boil and cook without stirring, swirling the pan occasionally, until it reaches 285°F (soft-crack stage) on a candy thermometer. If you don’t have a thermometer, cook until a bit of syrup drizzled in ice water separates into threads that are hard but not brittle.
Remove the pan from heat. Working quickly, dip the apples one at a time, coating them evenly with the candy. Twirl each apple as you remove it so the extra syrup drips off, and set stick side up on the cookie sheet. Once you have dipped all the apples, dip them again. Makes 1 dozen candy apples.