Catholic Recipe: Jelly Apples
These are apples on a stick, dipped into a tasty jelly instead of caramel.
DIRECTIONS
Combine first 4 ingredients in small saucepan. Stir constantly over moderate heat until mixture begins to boil. Cook without stirring to 300° (brittle), using low heat after 280°. Wipe away sugar crystals from side of pan with damp cloth wrapped around fork. Remove from heat; remove cinnamon stick; color syrup bright red, stirring as little as possible to distribute color evenly. Holding each apple by skewer, dip quickly in hot syrup, covering apple completely. Remove and twirl, to spread syrup evenly. Place upright in rack to dry (a cake cooler may be used). Be sure apples do not touch each other while drying.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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