Candied Apples

Candied Apples, just like they make at the circus; yes I did spend a bit of my youth with my cousin working for peanuts at his uncles traveling midway. This will make enough syrup for 10 medium sized apples.
Here is how they made those apples on a stick.
Put together in a sauce pan
4 cups of sugar
1 ¼ cups of light corn syrup
1 cup water
2 cinnamon sticks
Stir all of the above until the sugar is dissolved and bring to a boil cooking it covered for about 3 minutes until the steam has washed down all of the crystals that have stuck to the side. Uncover and continue to cook too just about the hard ball stage of 290 degrees. Remove the cinnamon sticks and add a few drops of red food colouring. After cooking this keep it over a double boiler not boiling but hot and work quickly dipping each apple. Set each one onto a wire rack or dredge each on into chopped nuts or white sugar.
Caramel dipped apples.
Two cups of heavy cream brought to a boil Makes about 2 lbs
Remove this from the heat and add 3 cups of sugar and one cup of white corn syrup returning this back to the heat and letting it cook slowly. When this comes to the boil cover and let it cook for another 3 minutes, uncover and cook slowly without stirring until the soft ball stage at 234 degrees, remove from heat Beat until stiff and pour into a buttered pan cutting it when it is cool.
10 medium sized apples with sticks jammed into them.
2 lbs caramel and 2 tablespoons of water in a double boiler heated to make the caramel smooth so it will cover the apples. It is best to twirl them in eth caramel to make sure they are completely covered.
Set them on wax paper of a buttered or greased pan and place them in the refrigerator to re set the candy.

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