Mojhy Apples Pennsylvania Dutch Candied Apples
A pennsylvania dutch recipe from the us regional cookbook, chicago culinary arts institute, 1947.
Steps
Wash apples , remove stems and replace with popsicle stick pushed halfway into the apple.
Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
Let boil to 300f on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
Remove pan from heat and place over boiling water.
Dip apples in the candy syrup and twirl in a circular motion until completely covered.
Place on a buttered pan with the sticks upright and permit to cool.
Ingredients
apples, sugar, corn syrup, wooden popsicle sticks