Hazel Peacock's candy apples
Ingredients:
24 McIntosh apples
24 wooden sticks
3 cups water
3 cups sugar
1/2 cup corn syrup
1/3 cup cinnamon candy hearts
2 tsp cream of tartar
Few drops cinnamon oil
Few drops red food colouring
Wash and dry apples to remove any waxy residue. Insert wooden sticks securely into the top of each apple. Add water, sugar, corn syrup and candy hearts to a large heavy pot and place over high heat. Stir to dissolve candy hearts; after they've dissolved, stop stirring, as it may cause the sugar to crystallize.
Bring to a boil, insert a candy thermometer, and when the temperature reaches 275°, add cream of tartar, cinnamon oil and food colouring. Stir briefly just to combine.
As soon as the mixture reaches 300° remove the pot from the heat (otherwise mixture will start to burn). Holding each apple by its stick, dip one at a time, twirling to coat evenly in the cinnamon candy.
Place each dipped apple on a parchment paper-lined baking sheet and leave to harden. Apples are best eaten the same day, but you can store them overnight at room temperature—not in the refrigerator.
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