Witch’s Apple, the American candy apple recipe or the famous Snow White apple recipe. Covered in a shiny caramel bright red, beautiful to look at and delicious to bite, the witch’s apples are one of the most apple desserts you can make. An autumn dessert dedicated to the American holiday of Halloween and which, for once, I also want to remember along with the Sweets of the Dead, the Italian traditional sweets of November 1st. Shiny, juicy, large and inviting, candy apples or witch’s apples are beautiful to look at and fun to eat, make children happy and bring a lot of cheer into the home! Today we’ll make them together, but be careful: watch the temperature of the sugar!!
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- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Halloween
Ingredients to make the candy apples
- 4 apples (Stark red)
- 1 1/2 cups granulated sugar
- 3.4 fl oz water
- 1 1/2 tbsp glucose (or honey)
- 1 pinch ground cinnamon
- 1 pinch red food coloring
Tools
- Pot small
- Thermometer
- Parchment paper
- 4 Chopsticks
Preparation of the witch’s apples
Making witch’s apples may seem easy, but it isn’t! For this recipe it is essential to use a good kitchen thermometer, which will allow you to manage the sugar perfectly.
In a saucepan with high sides gather the sugar, water and glucose. Bring to a boil and cook for 5 minutes; when the temperature reaches 212°F (measure with a kitchen thermometer), add a pinch of cinnamon and the food coloring dissolved in a very small amount of water and stir.
Continue to simmer the syrup slowly until it reaches 284°F. Meanwhile rinse the apples, dry them, remove the stems and skewer them with the chopsticks (Chinese chopsticks are very sturdy and support the weight). Turn off the heat and let rest for a few seconds; the sugar will continue to cook by residual heat. When the bubbles disappear, take the apples one at a time, tilt the pan with the sugar slightly and dip the apples into the syrup, turning them quickly so they are fully coated. Let the excess drip off and place them on a tray lined with parchment paper.
Let rest for about 20-30 minutes, just long enough for the sugar to
harden, and our witch’s apples are ready to be bitten into.
Storage notes and tips
Candy apples will keep for 1 to 2 days maximum at room temperature in a dry environment.
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