Ingredients for Mojhy Apples Pennsylvania Dutch Candied Apples
- 6 medium-sized apples (Granny Smith or similar tart variety), washed and stems removed
- 2 cups granulated sugar
- 1 cup light corn syrup
- Wooden Popsicle Sticks
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How to Make Mojhy Apples Pennsylvania Dutch Candied Apples
- Wash apples thoroughly, remove stems, and carefully insert a popsicle stick halfway into the top of each apple.
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar and 1 cup light corn syrup. Stir gently over medium-low heat until the sugar is completely dissolved.
- Increase heat to medium and bring the mixture to a boil. Clip a candy thermometer to the side of the pan. Continue boiling until the candy reaches 300°F (hard-crack stage) or until a small amount of syrup dropped into a glass of ice water forms a hard, brittle thread.
- Carefully remove the pan from the heat. Do not stir. If you have any concerns about burning yourself, place the pan on a heat resistant surface such as a damp kitchen towel or trivet to cool very slightly.
- Dip each apple into the hot candy syrup, twirling gently to coat completely and evenly.
- Place the candied apples upright on a baking sheet lined with parchment paper that has been lightly greased with 1 tablespoon of butter. Let them cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
188g
Fat
0g
Carbs
22g