I’m not a fan of Halloween. If I was as clever as Joy the Baker I’d be able to make something of that fact, alas, I’m not. Every year since I won my fifth grade Halloween Parade I have dreaded the day. How can I ever aspire to the greatness of my mummy costume? It was so well thought out. I put on red tights and a red turtleneck (to signify the scary blood of a mummy, (ah yes the logic of a ten year old) and wrapped myself in shredded bed sheets. I bought some white and red face make up. My friends thought it was great. I never thought I had a chance, yet there I was in the winner’s circle. Fear is of failure is what Halloween means to me. So each year I try to find something, someone who will inspire me on the holiday. At last, this year I’ve found my inspiration. Thank you Matt Bites.
This is the picture I stumbled upon.
Spooky Apples Mattbites.com
You understand why I was smitten. Yet not quite as talented when it comes to incredible presentation and picture. My question was why red for Halloween when orange is all the rage? Also, pears would look kind of nice. Wouldn’t they? So now you have the Two Broads Abroad riff on what Matt’s Bite did to perfection.
They are very easy to make. The finished product is very hard so slice in order to eat. Somehow my dread has abated a bit.
Matt’s Bites Spooky Candied Apples
8-10 medium sized apples
8-10 wooden twigs, twimmed
3 cups granulated sugar
1/2 cup light corn syrup
1 cup of water
several drops of cinnamon flavored oil
1/4 teaspoon of red food coloring
1/4 teaspoon of black food coloring
Clean and dry the apples. Try to remove as much of the wax as possible. If you purchase them from your local farmer’s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.
Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and then you’ll be sad.
Remove from heat and stir in flavored oil and food coloring.
Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.
Two Broads Abroad 