Candy Apples
Instructions
First of all prepare the apples: wash (1) and dry them well, cut the stem off (2), then run a wooden stick through the centre of each apple (3).
Now pour cup (100 ml) of lukewarm water, together with the sugar and the honey into a narrow, heavy small saucepan and melt everything well (4). Put a candy thermometer into the saucepan and when the temperature has reached 212F (100C) add the food dye (5), the cinnamon and the cloves (6). Be very careful not to get burnt with a squirt of hot caramel or touch it with hands, since it reaches very high temperatures and it may cause bad burns.
Stir and let it boil on a medium flame until the temperature reaches 300F (150C) (7), then remove the saucepan from the heat, remove the cloves (8), tilt it slightly and roll the apples to coat them with a thin layer of caramel (9). Let the apples drip over the saucepan, then place them on a tray covered with parchment paper, where you'll let them dry. As soon as the apples are cold (to avoid burning yourself with caramel), serve them immediately.
