Mojhy Apples ( Pennsylvania Dutch Candied Apples)
Oct 12, 2005
A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
SERVES 10 (change servings and units)
- 10 apples (use strongly flavored apples, such as Winesap or Mackintosh)
- 1 cup sugar
- 1 cup corn syrup
- 10 wooden popsicle sticks
1Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple.
2Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
3Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
4Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly).
5Dip apples in the candy syrup and twirl in a circular motion until completely covered.
6Place on a buttered pan with the sticks upright and permit to cool.