Red Moscato Candied Apples Recipe

Method

1. Wash your apples in boiling water for 10 seconds and scrub with a rough towel to remove the food-grade wax; this is the secret to making the candy stick without sliding off. Dry them completely and insert wooden sticks into the stem ends.

2. In a heavy-bottomed saucepan, combine the granulated sugar, Red Moscato, and light corn syrup. Stir over medium heat until the sugar crystals are fully dissolved.

3. Increase the heat to medium-high and bring the mixture to a boil. Clip a candy thermometer to the side of the pot. Let it cook without stirring until it reaches exactly 300-310 degrees F, known as the hard crack stage.

4. As soon as the thermometer hits the target temp, remove the pot from the heat. Carefully stir in the vanilla extract and food coloring. It will bubble and hiss—that's normal, just be careful of the steam.

5. Working quickly before the sugar sets, tilt the pan so the candy pools on one side. Dip each apple, swirling it to coat it evenly, then lift and let the excess drip back into the pot for a few seconds.

6. Place the coated apples on a sheet of parchment paper or a silicone baking mat. Let them cool and harden completely at room temperature for about 15 minutes before serving.

Notes

Questions