City Palate

The Entertaining Issue - November December 2017

Grenadine Candy Apple
Nov/Dec 2011

From Julie Van Rosendaal

Grenadine makes for a tasty and brilliant red candy apple, adding a tang you won’t get with just sugar and food colouring. Use bagged apples to make these, since they are usually smaller than those bought in bulk.

12 small apples

2 c. sugar

1 c. Rose’s Grenadine

lollipop sticks, wooden popsicle sticks or small bamboo skewers

Wash and dry your apples, then insert lollipop sticks, wooden popsicle sticks or small bamboo skewers into the stem end and set the apples aside. Line a baking sheet with foil or parchment.

Combine the sugar and the Grenadine in a large, heavy-bottomed saucepan and cook it over medium-high heat, stirring to dissolve the sugar completely. This is important – it will prevent the sugar from crystallizing. Stop stirring once the mixture comes to a boil. Reduce the heat to medium-low and cook the mixture, swirling the pan occasionally, but not stirring, until it reaches 300˚F on a candy thermometer.

Remove the pan from the heat and immediately dip the apples into the candy by holding them by the stick and submerging them completely. Tilt the pan as you need to in order to coat the apples well. If you want to add candies or other toppings to the candy coating, sprinkle them over the apples, or dip the apples into a shallow bowl of toppings, before the candy sets. Set the apples stick-up on the lined baking sheet and allow them to cool and harden. Once they’re completely cooled, wrap each candy apple in cellophane. Makes 12 candy apples.