Mojhy Apples Pennsylvania Dutch Candied Apples Recipe

Experience a taste of Pennsylvania Dutch heritage with this classic candied apple recipe! Directly from a 1947 cookbook, these glistening treats are perfect for fall festivities or a sweet anytime snack. Easy to follow instructions ensure perfectly candied apples every time. Get ready to impress your family and friends with this timeless recipe.

Prep Time 15 mins
Cook Time 25 mins
Calories 259.1 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Mojhy Apples Pennsylvania Dutch Candied Apples 52

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mojhy Apples Pennsylvania Dutch Candied Apples

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How to Make Mojhy Apples Pennsylvania Dutch Candied Apples

  1. Wash apples thoroughly, remove stems, and carefully insert a popsicle stick halfway into the top of each apple.
  2. 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.
  3. 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.
  4. 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.
  5. Dip each apple into the hot candy syrup, twirling gently to coat completely and evenly.
  6. 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