for the first time ever, i’m really throwing myself into the halloween spirit this year. it’s never been one of my favourite holidays – i think it stems from my first halloween in australia when i was three and fresh off the boat from canada. my sister and i were the only ones on our street to get dressed up and go trick or treating, and had a fair few doors slammed in our faces, grumpy old folks telling us ‘it’s an american thing.’ humph. well good old oz has moved on from its halloween-hating past, and finally, so have i.
i’m all ready to embrace the fun in every way i can, from my gothic-inspired nails this week, to spooky pumpkin cupcakes last week. and with the pre-halloween party weekend almost here, i’m getting into candy apple mode.
candy apples are my favourite treat at any carnival, and so easy to make yourself at home. with a dash of red food colouring added to the liquid, you’ll have gorgeous blood red apples – utterly delicious and the prettiest table centrepiece sitting on some black slate and surrounded by creepy dark twigs.
you will need a candy thermometer for this one, as the sugar needs to be the exact right temperature to achieve the ‘hard crack’ level. i got mine here.
i borrowed this recipe from martha stewart, for which you will need:
- 2 cups water
- 3/4 cups sugar
- 1/2 cup light corn syrup
- red food colouring
- 6 red lady apples
- 6 skewers
prepare your apples by piercing them with the skewers and sitting them on a sheet of greased baking parchment – don’t skip this part, or your apples will stick to the paper, you’ll be in tears trying to rip them off and i’ll be singing ‘i told you so!’ put the rest of the ingredients in a heavy-bottomed pan and bring to the boil on the stovetop. don’t forget to use your candy thermometer. swirl (don’t stir) to combine and let it bubble away for 20 minutes until the thermometer reaches a whopping 300F/150C.
i don’t have to remind you to never, ever, ever touch boiling sugar, right? you all know the consequences? it will likely involve a hospital visit. don’t do it!
once your sugar has reached the ‘hard crack’ level temperature, remove from the heat and immediately get your dipping on. once i had dipped all my apples i also poured a little extra over the top to get a pretty effect. again – do. not. touch. until the sugar has completely cooled and hardened.
look at these little temptresses, all glossy and begging you to sink your teeth into. perfect.
today is the last day to enter our ppq shangri-la palette giveaway! find out how here.
we will pick a winner at random on friday and reveal their name on our six spoonfuls post.