Candy Apples

These candied apples are dipped in a syrup coating that's made with brown sugar and light-colored corn syrup, and flavored with lemon extract.

Ingredients:

• 2 cups light brown sugar, packed
• 2/3 cup water
• 1 tablespoon light corn syrup
• 1/2 teaspoon lemon extract
• 6 to 8 apples with sticks inserted

Directions:

Combine brown sugar, water and corn syrup in a deep saucepan. Stir with a wooden spoon to blend; place over medium-high heat, stirring until sugar is dissolved. Bring to a boil and continue cooking, without stirring, until the mixture is 290 degrees on a candy thermometer. Remove from heat and carefully stir in lemon extract. When the mixture stops bubbling, put the first apple in the saucepan to coat; scrape off excess syrup. Place apples on a buttered pan or buttered aluminum foil to solidify. To solidify quickly, immediately submerge the coated apple into ice water, then let drain on a dampened towel and place on the buttered pan.

Number of Servings: 6 to 8 Servings