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Whisk the maple sugar, maple syrup and cider together in a heavy saucepan set over medium heat. Bring it to a boil, and continue boiling it until it reaches 255 to 260 F, or the hard ball candy stage. The maple sugar and syrup will smell of rich toffee when the temperature is right. Turn off the heat, and tilt the pan so that the maple candy.

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Remove stems from apples, wash, and towel dry. Insert a wooden skewer or popsical sticks in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium to large saucepan. Cook until candies dissolve, stirring constantly.

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Line a baking sheet with parchment paper and coat with cooking spray. Stir together 1 1/4 cups sugar and 1/4 cup each corn syrup and water in a small saucepan; bring to a boil. Reduce the heat to.

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Wash and dry the apples. Then put the wooden sticks into the tops of the apples, pushing it about halfway through. In a medium-sized saucepan, combine sugar, water, corn syrup, and food coloring. Place the saucepan on the stove and bring the mixture to a boil over high heat.

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Prepare a baking sheet with wax paper, sprayed with cooking spray. Set aside. In a small saucepan, mix the sugar, corn syrup and water and attach the candy thermometer to the side of the pan, ensuring that the bottom reaches the mixture. Cook the mixture over medium heat, until the candy thermometer reaches 300 degrees.

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Transfer apple to baking tray lined with buttered parchment or wax paper. (Note: Some caramel with pool at bottom of apple). Repeat with remaining caramel and apples. Step 4. Transfer shredded coconut to dish, if desired. Press shredded coconut onto caramel apples until coated, if desired. Step 5.

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Directions. Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside. In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250.

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Step 2: Cook the Candy. In your saucepan, combine the sugar, water, food coloring, and corn syrup. Bring the mixture to a boil, then reduce the heat to medium-high but keep the mixture at a low boil. If you have a candy thermometer, insert it and continue to boil until the candy reaches 300°F to 310°F.

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Boil 6 cups (1.4 liters) of water with 1 tablespoon (15 milliliters) of white vinegar. Dip each waxy apple into the mixture for 5 seconds, then pat dry. [3] If the sticks are hard to insert, make a shallow cut in the top of the apple first with a sharp knife. Make sure that the apples are secure on the sticks. 2.

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Step 3 In a medium heavy-bottomed pot over medium-high heat, combine sugar, 3/4 cup water, corn syrup, and food coloring and bring to a boil. Insert candy thermometer and continue to boil until.

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Instructions. In a small bowl, whisk together the coconut milk, coconut oil, and salt. Set aside. In a 2- or 3-quart saucepan, add the maple syrup, water, sucanat, and erythritol. Do not stir. Add a candy thermometer to the pan and place over medium-high heat. Without stirring, let the mixture come to a boil.

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Step 2 In a double boiler over low heat, melt white chocolate chips, stirring continuously. Step 3 Dip an apple into the chocolate. Immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly. Step 4 Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.

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Place a piece of parchment paper on a baking sheet, set aside. In a heavy saucepan combine the sugar, water, corn syrup, food coloring and cinnamon (if using). Whisk until the sugar is dissolved. When the mixture comes to a boil do not stir or whisk, only swirl the entire saucepan every few minutes.