I cut this recipe out of a House & Garden magazine in 1998 and have been using it ever since
- 6 red apples
- 2 cups granulated sugar
- 1 cup grenadine syrup
- ⅔ cup light corn syrup
- Place a large cooling rack on a baking sheet lined with parchment or wax paper. Insert a fork into the top of each apple.
- Combine the sugar, grenadine, and light corn syrup in a saucepan and bring to a simmer. Stir until the sugar is dissolved, brushing down any crystals on the sides of the pan with a pastry brush dipped in warm water. When the sugar is dissolved, bring to a boil until the syrup reaches 285° on a candy thermometer, the soft-crack stage.
- Set the pan over - not in - boiling water. Working quickly, use the forks to dip the apples, one at a time, coating them evenly with the glaze. Remove from glaze and twirl each apple so the extra syrup drips off. Set the apple on the cooling rack.
- When you have dipped all the apples once, repeat the process.
- Remove the forks.
- Serve at room temperature.
- Best eaten within 24 hours.