Corn syrup (1/2 cup)
Use light corn syrup if you want to color your coating.
Sugar (2 cups)
If you use brown sugar your candy coating will take on its darker color. The molasses in the sugar may also make your mixture more susceptible to burning.
Water (3/4 cup)
Food coloring (if desired), (1/2 tsp)
2. Stir to dissolve the sugar.
You want the sugar to dissolve before the mixture boils; this will help prevent crystallization.
3. Bring the mixture to a boil.
Reduce the heat to a medium-low flame if you are using brown sugar. This will take longer, but if you have the heat on a higher flame you risk burning the sugar.
4. Don't stir when it starts to boil now to avoid crystallizing the candy. Instead, use your pastry brush to brush the pot's sides with warm water, to prevent crystals from forming.
5. Simmer until the candy reaches 290 degrees Fahrenheit.
6. Remove the candy from heat when it's at 290 degrees Fahrenheit.
Sugar is at the soft-crack stage at this temperature. For a lighter, more brittle candy shell, heat the sugar more. Remove it from heat when it's between 300 and 310 degrees Fahrenheit.
If you heat the sugar to 310 degrees Fahrenheit, place the pot in a cold water bath when you remove it from the stove, to stop the sugar from cooking.
I also made a few carmel apples......and promptly ate them!
What is your favorite apple recipe?