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Our All-Time Favorite Candy Apple Recipe, Perfected

Before writing this post, I had never eaten a candy apple that I enjoyed. In the past, I had been drawn in by their glossy, hypnotic-red exterior—and inevitably ended up disappointed by a mealy, sub-par apple while wiping shards of sugar off of my nose. But apples are amazing when they’re at their peak during fall! And sugar is definitely good, of course! So why is their union so consistently lackluster, artificial-tasting, and downright bad? Answer: we don’t know, but we know it doesn't have to be this way. Not if you source some top-notch apples and lightly coat them in melted, spiced sugar (and maybe even roll them in salted nuts or seeds, if you're over the top like that).
I flavored the sugar shell mixture with cinnamon oil (which has a much stronger kick than ground cinnamon and blends seamlessly into the melted sugar) and a shake of cayenne pepper, for spice. Finally, I went a bit over-the-top by rolling the bottoms of my just-dipped apples into roasted, salted pepitas. If you're not feeling that ambitious, they will still look—and taste—lovely without this extra step.
* This article was originally published here
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