I used to associate candy apples with Halloween – or autumn in general. There came a time as a middle schooler that I could not eat them due to braces, and I don’t believe I have eaten one since. I need to probably change that, lol.  We made the type with Kraft caramels and spent just ages unwrapping each individual caramel to dump them in the saucepan. Nowadays, I think of the amazing candy apple confections made at Disneyland’s Marcheline bakery – they are works of art!

Candy Apples

1 1/2 cup sugar

3/4 cup boiling water

pinch salt

1/8 tsp cream of tartar

1 tsp cinnamon (liquid or stick) or peppermint flavoring or whatever other flavoring you wish

Combine sugar, water, cream of tartar and salt. Boil to soft ball stage, about 250º. Put red or green or whatever color of food coloring in until desired color. Add flavoring. Cool to hard crack, 350º. Dip apples quickly as mixture will harden fast. Let drip and cool on buttered pan. Makes about enough for 12 apples.