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Candy Apples
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 Just in time for Halloween and the fall season, we offer this recipe for Candy Apples. This "healthier" version gets its sweetness from agave and pomegranate juice.
Studies are currently underway to determine the benefits of pomegranate in prostate cancer suppression. (See this article and a recent presentation from the 2009 PCF Scientific Retreat for more information.)
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| 6 each |
apples (your choice of type, but crisp and firm)
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1 cup
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natural cane sugar
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1/3 cup
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light agave nectar
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| 1 tsp |
cinnamon |
¼ cup
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natural pomegranate gummy bears or jelly beans (substitute your choice if not available)
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1 tsp
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pomegranate juice
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6 each
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popsicle sticks or skewers |
Garnish suggestions:
Chopped almonds
Chopped pistachios
Chopped walnuts
Raw hazelnuts
Raw cocoa
Raw coconut
1. Place sugar, agave, cinnamon, gummy bears and pomegranate juice in a sauté pan over low heat.
2. Stir the mixture a few times with a wooden spoon until sugar dissolves. Once the sugar dissolves do not stir again or sugar might crystallize. If a lot of the mixture is on the side on the pot, rub down with a pastry brush dipped in hot water.
3. Using a candy thermometer, bring the mixture to 300 degrees or the hard ball stage (on the thermometer). If you do not have a candy thermometer, just place some of the hot mixture in water the candy will ball up when ready.
4. While the mixture is heating, place the sticks or skewers in the core side of the apples.
5. When mixture is finished, roll the apple in the hot caramelized sugar. Be careful as the mixture is very hot!
6. Roll the apples in your favorite topping.
7. Let the apples chill at room temperature on a baking sheet with parchment. Do not refrigerate or the sugar mixture will melt and soften.
Other recipes can be found in:
 
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