The crisp air is tinged with the first wisps of woodfire smoke. The vibrant crimson and amber treetops draw your eyes skyward while fallen leaves crunch satisfyingly underfoot. Autumn is about nostalgia.
And every year I look forward to the Fall Fair. I feel like a kid again, nuzzling cozily into a thick wool scarf, mittened hands grasping a steaming paper cup of piping hot apple cider too hot to drink and almost too hot to hold as I wander around the market taking in the sights and smells. And then I see it, that sacchrine coated orb I would never consider eating at any other time of the year but somehow it just isn’t the fall fair without–the candy apple.
This recipe is adapted from the original one posted by Michael Smith on The Food Network.ca website. (Halved and replacing the food colouring and cinnamon with maple syrup)
1 cup water
2 cups sugar
1/2 cup maple syrup
1/2 cup light corn syrup
6 Honey Crisp apples
6 popsicle sticks
- Pour the water, sugar maple and corn syrups into a heavy-bottomed saucepan. Bring to a boil and continue boiling until the mixture reaches 290 degrees on a candy thermometer. This will take 20 minutes or so.
- Pour the hot mixture into a large bowl set over a large pot of simmering water. This will help it stay hot and make it easier to work with as you dip apples.
- Skewer each apple with a Popsicle stick, then dip into the syrup and roll until fully coated. Rest on a parchment-lined baking sheet.
- Repeat with the remaining apples.
Try not to feel ten again as you taste the crisp tartness of the apple and feel the crunch of the cloyingly sweet coating as it crackles between your teeth. How do you like them apples?