|Serving Size 1 cand|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 50||Calories from Fat 0|
|% Daily Value*|
|Total Fat 0g||0%|
|Total Carbohydrate 14g||5%|
Corn Syrup Solids, Artificial Flavor, FD&C Red No. 40.
1. Mix contents of enclosed bag with one cup of water and 2-1/2 cups of sugar in sauce pan. Bring to boil. No stirring is required. Continue cooking with Medium High heat. 2. Candy syrup should be cooked to the hard crack stage. (This is 290 degrees on a candy thermometer.) If you don't have a thermometer, this stage is reached when a drop of syrup, when dropped into cold water, hardens into a brittle thread. Handle hot syrup very carefully. 3. While syrup is cooking, put sticks into 12 apples and 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: It is important that the syrup reach the hard crack stage. Apples should be clean and dry before dipping. If cooking several kits in a single batch, use two-thirds the normal water and cook with high heat. For easy clean up, soak utensils in soapy water. Candy apples make any party more fun. Make candy apples for fairs and fund raising, too.
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