Chef Bill Yosses’ Sugar-Free Candy Apples

Join In The Fun Of Halloween & Harvest Season

People who need to cut down on their sugar miss out on one of the most fun parts of the harvest season—candy apples (or candied apples, as some people call them). But thanks to pastry chef extraordinaire Bill Yosses and SPLENDA®, no one need go candy-apple-less anymore. Using SPLENDA® plus a high fructose honey* (which often can be enjoyed by diabetics) means that more people can participate in this popular treat.

*Check with your healthcare provider and try Savannah Bee Company’s Black Sage honey.

Grab a heavy-bottom saucepan, waxed paper, rubber gloves and candy apple dowels (or Popsicle-type sticks from a candy-making supply store), and let the fun begin!

Preparation Time: 20 minutes. Cook Time: 20 minutes.

Ingredients (Per Apple)

6-8 red apples† (we prefer Mcintosh or Gala, which have a firmer texture than Delicious)
½ cup water
2 cups SPLENDA Sugar Blend for Baking
1 tablespoon lemon juice
2 tablespoons honey
½ cup corn syrup
6-8 drops red food coloring

†Amount coated will depend on size of apples

Directions

Prepare apples by washing and drying each one and inserting the stick or dowel vertically into the top of the apple, at the stem. Grease a piece of wax paper and set aside.
Boil water, SPLENDA® Sugar Blend for Baking, lemon juice, honey and corn syrup to 295-300ºF. When syrup reaches peak temperature (test using a candy thermometer), add food coloring and set aside for 20 seconds. Mix by gently swirling the saucepan contents together. Remove from heat and avoid stirring the liquid further.
Wear rubber gloves when dipping the apples to avoid sugar burns. Hold onto the stick and dip the apple into the cooked SPLENDA Sugar Blend syrup, tilting the pot as necessary to coat the sides of the apple. Do not touch the hot syrup.
Hold the apple by the stick above the sugar mixture until it stops dripping. Then place it on the greased waxed paper to cool until hardened. Candy apples should be served within several hours. They may become sticky in humid weather.

Note: This recipe includes extra syrup to aid in rolling the candy over the apples. The extra candy can be discarded by immersing the cooled pot of candy coating into a sink filled with warm water.

Nutrition Information per serving (Serving size: 1 candied apple): Total Calories 210; Calories from Fat 0; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 54g; Dietary Fiber 3g; Sugars 49g; Protein 0g. Exchanges

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