Candy Recipes

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Candied Apples

Kids love these apples with a soft, chewy caramel coating.

6 medium-size apples
1 cup granulated sugar
1/2 cup white corn syrup
1 (15 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract

Insert wooden skewer in stem end of washed and thoroughly dried apples. Combine sugar, corn syrup, milk and salt in a heavy, medium-size saucepan. Stir well until sugar is completely blended. Cook slowly, stirring constantly to soft-ball stage (230 degrees F).

Remove from heat; stir in vanilla extract; cool slightly.

Working quickly, dip apples in caramel, twirling until well coated. The dipping is easier if mixture is kept out of drafts, so that the caramel will not harden before you have finished. Place apples, stem side up, on buttered plate to harden.

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Candied Popcorn

1/2 cup granulated sugar
3/4 cup light Karo syrup
3/4 cup peanut butter
1 teaspoon vanilla extract
1 gallon popped corn, salted

Combine sugar and Karo syrup. Boil until sugar dissolves. Remove from heat. Add peanut butter and vanilla extract. Pour over popcorn and mix well.

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Candied Grapefruit Peel

Ingredients

Peels from 3 grapefruits, cut into large pieces
2 cups granulated sugar
1 cup water
1/4 cup light corn syrup

Method

Place grapefruit peels in a saucepan and cover them water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook for about 25 minutes, or until the peels are soft. Drain the peels; remove bitter white pith with a paring knife, leaving just the skin. Slice the peel into thin strips.

In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to a boil over high heat. Reduce heat to a simmer, and add the strips of peel. Cook the strips until they become translucent, about 45 to 50 minutes, depending on their thickness.

Remove the strips with a slotted spoon, and drain them. Sprinkle a thick layer of sugar onto a large plate. Spoon the peel strips onto the sugar, and toss them with a fork to coat them evenly. Transfer the strips to a large sheet of wax paper, and let them dry for about 1 to 2 hours.

Store the peel, covered, at room temperature. It will keep at least 2 weeks. Pretty glass jars packed with candied peel make wonderful Christmas gifts.

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Candied Lime Peel

Ingredients

2 limes
1/2 cup granulated sugar
1 1/2 cups water

Method

Squeeze juice from limes and save in refrigerator for later use. Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.

Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened.

Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours.

Refrigerate in a covered container.