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|10 servings per container|
|Serving Size: 1 candy apple|
|mix||as prepared with sugar & apple|
|Calories from Fat||0||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)||0%|
|Saturated Fat||0 g (0%)||0%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||0%|
|Sodium||15 mg (1%)||1%|
|Total Carbohydrate||14 g (5%)||83 g (28%)|
|Dietary Fiber||0 g (1%)||4 g (14%)|
|Sugars||5 g||69 g|
Makes 10 candy apples. www.concordfoods.com.
Corn Syrup Solids, Artificial Flavor, Red 40.
Caution: Because of the high heat of the syrup, candy apple making should be done by adults only. When the syrup is above 200 degrees F, do not add water. Do not pour syrup into drain. Spattering of the hot syrup will occur and possibly cause severe burns to the skin.
Kit Complete with Sticks: You Will Need: 1 Candy Apple Kit; 1 candy thermometer; 1 cup water; 2-1/2 cups of sugar; 10 apples, 2-1/2 inches to 3 inches in diameter (clean, dry and free of wax). 1. Mix contents of enclosed bag with water and sugar in a 2 qt. saucepan. Bring to boil. No stirring is required. Continue cooking with medium high heat. 2. Cook candy syrup to the hard crack stage (302 degrees F on a candy thermometer (If you don't have a thermometer, the hard crack stage is reached when a drop of syrup, dropped into cold water, hardens into a brittle thread.)) Cook time is approximately 15 to 18 minutes from boil. 3. While syrup is cooking, put sticks in up to 10 apples. Lightly grease a cookie sheet. When syrup is ready, remove from heat and dip apples. Store candy apples in cool, dry place. Do not refrigerate. Hints: To reduce bubbling of the candy coating, stir in 1/8 tsp of solid shortening just before you dip the apples; For easy clean-up, soak utensils in hot soapy water or fill candy coated pan with water, boil water until candy coating is dissolved; If cooking several kits, and for more helpful hints, see www.concordfoods.com.
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