The Candy Apple Kits Candy Apple Kit Complete with: 22 oz. bottle of April’s Apples Syrup 26 counts of Jolly Ranchers Candy 10 wooden apple sticks 10 Cellophane Bags 10 twist wraps

• 2 quart non-stick sauce pan
• Candy thermometer (optional)
• Spatula
• greased cookie sheet or wax paper

MAKES 8 to 10 MEDIUM SIZE CANDY APPLES!

CAUTION:
DUE TO THE INTENSITY OF HIGH HEAT FROM CANDY SYRUP, CANDY APPLE MAKING SHOULD BE DONE BY ADULTS ONLY. NEVER POUR CANDY SYRUP INTO WATER OR A DRAIN WHEN CANDY SYRUP IS ABOVE 180° F. NEVER ADD WATER TO THE CANDY SYRUP WHEN MIXTURE IS ABOVE 180° F. SPATTERRING OF THE SYRUP WILL OCCUR AND POSSIBLY CAUSE SEVERE BURNS TO THE SKIN.

DIRECTIONS:
1. Take the four 6 oz bags of Aprils Apples Candy Syrup and pour into a 2 quart non-stick sauce pan. Bring Aprils Apples Candy Syrup to a boil. No stirring is required. Continue cooking Candy Syrup with medium high heat. While syrup is cooking, lightly grease a cookie sheet or layout a sheet of wax paper. Un-wrap the Jolly Ranchers Candy, place candy into a bowl and set aside. Wipe apples clean and insert the stick through the blossom end. Place sticks into desired amount of apples (no more than 10 apples) and set aside.

2. Aprils Apples Candy Syrup should be cooked to the hard crack stage. (This is 305° – 310° on a candy thermometer.) If you don’t have a thermometer, hard crack stage is reached when drops of candy syrup placed into cold water separates into threads that are hard and brittle. Handle hot candy syrup with extreme care.

3. When candy syrup has reached hard crack stage, turn the cooking heat down to low heat. Immediately add the unwrapped Jolly Rancher Candy to candy syrup. Stir mixture with a spatula until Jolly Rancher Candy is completely dissolved into the candy syrup. The mixture should be smooth and consistent throughout, keep candy mixture on low heat and dip apples. To coat apples evenly, slightly tilt sauce pan towards you and dip sides of the apple until apple is completely coated. Place coated apples on lightly greased cookie sheet or wax paper. Let apples cool and eat.

4. If storing apples, bag apples in cellophane bags and close with twist tie. Store in cool dry place, shelf life is 2-3 days.

TIPS:

• Handle hot candy syrup with extreme care.
• It is very important that candy syrup reach hard crack stage when cooking.
• Use un-waxed, thick skinned apples like Red Delicious apples.
• Soak utensils in warm soapy water for clean up.