¼ cup Bellisari’s Blistered Jalapeno & Fig Spread
2 C. Granulated Sugar
½ C. Light Corn Syrup
¾ C. Water
½ t. Black Gel Icing Color
12 small Apples
Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out). Make sure that you remove as much wax as possible from the outside of the apple. Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.
Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.
Add the sugar, water, and corn syrup and Bellisari’s Blistered Jalapeno & Fig Spread to a medium saucepan. Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.
Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!
When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well). Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.
Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.
Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.
Once the apples have hardened and cooled they are ready to eat!
*These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.
Adapted from WannaBite.com recipe