Recipe courtesy of Andrew Shotts
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18 min
5 min
3 min
10 min
6 apples



Special equipment: Wooden sticks

Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls. 

Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand. 

Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes. 

Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.

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