- 6 apples
- 6 twigs
- 1/2 c. light corn syrup
- 2/3 c. water
- 2 1/2 c. sugar
- 1/2 tsp. black food coloring
- 1/2 tsp. red food coloring
- 2 drops of cinnamon flavored oil
Line cookie sheet with parchment paper and set aside. Cut the twig stems down to about 6 inches.
Wash and dry apples and insert twigs into stems of each apple.
In a heavy saucepan, cook sugar, water and corn syrup over medium heat until the sugar has dissolved.
Using a candy thermometer, cook the mixture until it hits 300 degrees. Once it hits the desired temperature, immediately remove from heat.
Add a couple drops of red food coloring and stir in into the mixture.
Dip 3 apples into the red syrup, making sure to coat each one evenly.
Add a couple drops of black food coloring to the red mixture and repeat the step of coating the apple completely.
Place apples on parchment lined cookie sheets and let stand until set. Transfer the apples over to a silvertone oval serving tray and tie black ribbon to the tops of the twigs.
Line cookie sheet with parchment paper and set aside. Cut the twig stems down to about 6 inches.
Wash and dry apples and insert twigs into stems of each apple.
In a heavy saucepan, cook sugar, water and corn syrup over medium heat until the sugar has dissolved.
Using a candy thermometer, cook the mixture until it hits 300 degrees. Once it hits the desired temperature, immediately remove from heat.
Add a couple drops of red food coloring and stir in into the mixture.
Dip 3 apples into the red syrup, making sure to coat each one evenly.
Add a couple drops of black food coloring to the red mixture and repeat the step of coating the apple completely.
Place apples on parchment lined cookie sheets and let stand until set. Transfer the apples over to a silvertone oval serving tray and tie black ribbon to the tops of the twigs.
