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FALL HARVEST

Here's a favorite recipe, but use caution when you make these because the syrup gets very hot.
CINNAMON APPLES

2cups granulated sugar

4tablespoons light corn syrup

3/4 cup water

Red food coloring

12small red apples

12skewers

Cinnamon oil
Wash apples thoroughly and dry. Insert skewer. Place sugar, syrup and water into top of small double boiler. Set over direct heat; stir until sugar is dissolved and mixture is boiling. Continue to cook until the mixture reaches a temperature on a candy thermometer of 300 degrees or is very brittle when a little is dropped in a cup of cold water. (Be sure to push the sugar crystals down from the side of the pan as the mixture boils.)

During the last of the cooking, add red food coloring to make the syrup very bright.

Put small pan over bottom part of the double boiler in which water is boiling. Add cinnamon oil, stirring only to blend. Insert apples, one by one, holding by the stick and covering them a little more than half with the syrup. Twirl to cover the apple, then set on a rack to harden. (Make these the day they are used because they become sticky quickly.)

Recipe search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Lifestyles Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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