We use these delightful confections in desserts and in cocktails. Yes, we said cocktails. One, placed in the center of a Margarita Saucer can be the focal point of a delicious drink and far more interesting that an olive or a cocktail onion.
|Cinnamon Candied Crab Apples|| |
- 2 Cups sugar
- 1 1/2 Cups corn syrup
- 1 teaspoon cinnamon flavoring (to taste)
- 2 teaspoons natural red food coloring
- washed crab apples
- In a medium saucepan, bring the sugar and corn syrup to a boil. Stir constantly and keep boiling until a candy thermometer reaches 310 to 359 degrees F. Remove from the heat and add the flavoring and food color. Mix well. Dip crab apples into the syrup and drain them over a rack.
- Leave out the cinnamon flavor if you don't want to use it.