Candied Enchanted Apples

To prepare the candied enchanted apples, first wash and dry them very thoroughly because they need to be completely dry 1. Remove the inner stem 2. Insert a rather long wooden stick in its place, such as a skewer stick 3.

In a high-sided saucepan, pour the water 4 and the sugar 5, along with the glucose (or honey) 6.

Bring to a boil and cook for a couple of minutes without stirring on low heat: when the syrup reaches a temperature of 212°F (100°C) (to be measured with a kitchen thermometer) 7, you can add the ground cinnamon 8. Gradually add the red food coloring powder until the desired color is achieved 9.

Stir well to avoid lumps, until the powders are well blended. Place the saucepan back on the heat and continue to gently simmer the syrup until it reaches a temperature of 302°F (150°C) 10. It will take about 15 minutes. Turn off the heat and let it rest for a few seconds, just enough time for the boiling bubbles to disappear. Take one apple at a time, slightly tilt the saucepan, and dip the apples into the syrup, rotating them quickly to cover them entirely up to the stem area. Let the excess liquid drip off 11 and place them on a tray lined with parchment paper or on plates 12. Let them cool until the coating has hardened, which will take at least 30 minutes. Your candied enchanted apples are ready to be bitten into!