16 mini apples (red or green)
popsicle sticks or wooden apple sticks (found at baking stores)
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
2 boxes candy canes
6 extra candy canes broken up
Put your candy canes (not the 6 extra) in a ziploc back and crush with a rolling pin and dump contents on a large plate. Make sure there are some larger chunks and powder. Lay out parchment paper on a counter (enough to hold your apples).
Wash, dry and destem your apples and stick a wooden stick (lancing it in the now stemless side and set aside.
In a small-medium sauce pan, put your water, corn syrup and sugar and mix until the sugar has dissolved. Put on your range and heat until it reaches 250°. Add your 6 candy cane pieces and stir some. Stir once in a while to make sure they melt into your mix until it heats up. When the canes have dissolved, remove from heat and set aside to cool some.
Dip your apples into your warm sugar concoction, spin and cover until the whole apple has been slicked up. Using the stick, spin your apple into the pile of crushed candy canes. Cover them as densely or as sparsely as you would like. Set aside on your parchment paper to harden.
Apples are best served within 24 hrs.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post