- 2 cups Sugar
- 3/4 cup Tess
- 1/2 cup Light Corn Syrup
- 1/2 tsp Red Food Coloring (optional)
- Butter (for parchment paper)
Line a cookie sheet with parchment paper. Butter the parchment paper and set cookie sheet aside.
In a medium sized, heavy-bottomed saucepan, combine sugar, Tess, corn syrup and food coloring. Bring to a boil over high heat. Reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 - 310 degrees (hard crack stage), about 20 minutes.
Meanwhile, while the sugar is heating, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When the sugar mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.