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Harvest Candied Apple recipe

It is autumn, the leaves are falling, the fruit are ripening, and the warmth of baking season is upon us. It is this time of year that I always look to harvest fruits and all you can do with them, like today’s project: the candied apple.

If you are like me, and like the idea of sweets, but not the amount of sugar that goes into them, here is a recipe for a less sweet, more naturally sugared, candied apple recipe. Instead of caramel we are using molasses as our coating and adhering agent. And instead of candy sprinkles or sugary chocolate chips we are using the healthier option of dried nuts and dried fruits as our toppings.

Dipped Granny Smith caramel apples with almonds, cranberries, figs, hazelnuts, peanuts, pecans, pistachios, raisins, dates, and walnuts. Considering all the resources, agriculturally dedicated land, and the abundance of crops coming from the United States into Canada, it is easy to source much from our neighbours to the South. All of the ingredients we have chosen to use in this recipe are grown within the U.S. We have selected them for their quality and health benefits, finding delicious and clever ways to incorporate more natural sugars, vitamins, and protein into our everyday diets. Have as a snack or a dessert to end your meal on. We hope you enjoy.

The following is a collection of toppings that we gathered and chopped up, but this recipe is definitely as you make it. The number of apples and amount of candy-coating ingredients needed depends on the amount you are planning to make. And from there how much sugar you want to use and how sticky you want it.

For a stickier candy coating, that better adheres to the apple use more sugar and molasses to firm up. If you want the coating to be used more like a dip and to create an apple dipping board instead; you can reduce the amount of sticky molasses and sugar, choosing your consistency to be tacky (with more butter and sugar), or more runny (with just molasses and no cream or sugars).

Of our recipe we used heavy cream, molasses, butter, and vanilla extra for the candied coating; four apples for dipping; and the following ingredients for our topping mix. Here, you can keep it all the same toppings for one apple, mix the types between all nuts and all dried fruit, or mix and match for fun combinations like fig and walnut or cranberry and pistachio.

For the measurements we used, and a yield for 4 apples plus extra for dipping into, refer to the following. Mix candy coating ingredients together in a large skillet. A cup (250ml) of heavy cream, half a cup (125ml) of molasses, 2tablespoons (50ml) butter, a pinch of salt, and a dash of vanilla extract to taste.

Mix over medium-high heat to incorporate, and allow mixture to bubble and froth. Avoid over stirring to decrease the number of air bubbles that may transition into the candy apple’s shell. After bringing the candy coating to boil (10-15minutes), allow to cook and harden (10-15minutes).

Skewer tops of whole, washed, and dried Granny Smith apple with a stick. Ensure stick is long enough and comfortable enough for gripping on to.

By the stick, dip apple into the skillet, twirl apple in candied coating to cover in a thin shell.

Depending on how sticky you have the candy coating you can either run your candy coated apple in your chopped up toppings, or sprinkle them on and over by hand.

Allow apples to sit and for candied coating to harden before wrapping up (if gifting them). Or allow to cool slightly before biting in.

There is no wrong way to decorate and eat these. And with the molasses they look more spooky-season appropriate.


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