Candied Pink Lady Apples

These Candied Pink Lady Apples are a delightful autumn treat, featuring the crisp sweetness of Pink Lady apples coated in a rich, glossy candy shell made from light brown sugar, maple syrup, and a hint of coconut extract. The use of coconut oil adds a subtle richness, making these apples a perfect festive dessert. This recipe is vegetarian, nut-free, and kosher, ensuring everyone can enjoy this classic seasonal favorite.

Ingredients:

• 4 Pink Lady apples
• 1 cup light brown sugar
• 1/2 cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon coconut extract
• Wooden sticks or skewers

Instructions:

1. Wash and dry the Pink Lady apples thoroughly. Remove the stems and insert a wooden stick into the top of each apple.
2. In a medium saucepan, combine the light brown sugar, maple syrup, and coconut oil. Cook over medium heat, stirring constantly until the mixture comes to a boil.
3. Once boiling, stop stirring and allow the mixture to boil for about 5-7 minutes, or until it reaches the hard crack stage (approximately 300°F or 150°C). You can test this by dropping a small amount of the syrup into cold water; it should harden immediately.
4. Remove the saucepan from heat and stir in the coconut extract.
5. Quickly dip each apple into the hot candy mixture, ensuring it is fully coated. Allow excess candy to drip off before placing the apples on a parchment-lined baking sheet.
6. Let the candied apples cool completely at room temperature until the candy coating hardens.
7. Serve and enjoy your delicious candied Pink Lady apples!