- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup cinnamon candies
- 8 tart apples, such as Granny Smith, stems removed
- 15 drops red food coloring
1. In a small saucepan set over medium heat, combine sugar, corn syrup, and 1/2 cup water. Gently stir with a fork just until sugar is dissolved. Raise heat to medium-high and bring to a boil.
2. Add cinnamon candies to pot and continue boiling, washing down the sides of the saucepan with a wet pastry brush occasionally to prevent sugars from crystallizing.
3. When mixture registers 302 degrees (hard crack) on a candy thermometer, remove from heat and stir in food coloring. Let stand until candy stops boiling and settles in bottom of saucepan, 1-2 minutes.
4. Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Insert candy apple sticks or wooden craft sticks into stem end of apples. Carefully tilt pan and dip apples into candy, swirling to coat all sides. Allow excess candy to fall back into saucepan; transfer apples to prepared baking sheet to cool and harden.
baked what she called Irish coffee blondies. When I tasted one, I gasped with joy, because it tasted of my favorite childhood Canadian chocolate bar: Coffee Crisp. When I make the recipe, I’ll call them Coffee Crisp Brownies.