Candy Apples

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I made them for the church kids tonite. And I didnt have any left I love this recipe!! It ROCKS!!

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I tried to make this again and taking the sugestion of increasing the temp to 280-300 but the candy coating would never go over 215. It cooked for a long time but the gooey mess it made is still the same. Either way the kids think they are "bloody" apples and like them for their halloween party.

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I love this recipe easy tasty and quick. Its so much fun to do as well.

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After reading the other reviews and learning that you need to get this recipe to 280-300 degrees, I decided to go ahead with the recipe because of how unique it was. Big mistake and a waste of money. I stirred constantly for what seems like an hour. It reached about 275 and then scorched. It stuck great to apples but had scorched flavor. Stick with tradition candy apple recipes.

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Don't use this recipe. would not get hard . it ran off the apple so I left it cook longer, dip ped the apples now they are gummy and they all stuck to the parchment paper. This is terrilble and my grandchildren were looking forward to grammys candied apples. They didn;t like them. Going to use another one

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It looked easy when Sandra Lee was cooking it on TV but I had a very hard time making the candy syrup stick to the apple.

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I rated these apples a 3 because of the mistake in the recipe. The candy needs to be cooked to between 285-300 degrees not the 185-200 that the recipe stated. The candy will slide right off! The candy has a nice taste and is very easy to make once you realize the mistake.

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this was terrible its not even like a candy apple. it tasted like cherry cough medicine.

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this reminded us of that horrible cherry medicine that my mother always tried to make me take.

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I'm eating an apple as I type... the candy is soooo good paired with a tart apple. MUST be cooked longer!!! 290-300 degrees otherwise too runny won't adhere to apples...(be careful about overcooking burnt sugar is icky! VERY sticky! Not easy to make, I burned my finger...ouch!