Whimsical Pastel Cotton Candy Apples
Ingredients
  • 6 medium granny smith apples or variation of choice, washed, dried and stems removed
  • 3 cups 600 g(1 lb + 5 oz) granulated sugar
  • 1 cup 237 mL water
  • 1/2 cup 118 mL light corn syrup
  • 1 dram bottle 3/4 teaspoon(3.75 mL) cotton-candy candy flavour oil
  • 2 tablespoons 30 mL bright white soft gel food colour, plus 2-3 additional colours of choice
  • cotton candy
  • glitter/sprinkles of choice
You will also need:
  • candy thermometer
  • heatproof rubber spatula
  • pastry brush
  • 6 medium cookie sticks
  • 6 paper straws optional
  • scissors for trimming straws
  • silicone baking mat optional
Instructions
  1. Line a baking sheet with a silicone baking mat or a baking sheet greased with shortening.
  2. Insert the cookie sticks about 3/4 of the way into each apple, but be sure the stick doesn't come out the bottom. (You might need to use a metal skewer to pierce each apple prior to inserting the sticks.) Place prepared apples close to the stovetop, as you will need to move quickly once the candy coating is ready to go.
  3. In a medium heavy-bottom saucepan combine the sugar, water and corn sryrup. Brush the sides of the saucepan with a damp pastry brush to rid of stray sugar crystals. Turn the heat to medium-high and clip on a candy thermometer (be sure the thermometer doesn't touch the bottom of the saucepan).
  4. Let the mixture bubble and cook undisturbed until the thermometer reaches 302°F (hard crack stage). In the meanwhile, get your flavour oil and colours ready to go.
  5. When the candy coating has reached 302°F, promptly remove from heat and stir in the flavour oil, followed by the white colour, using a heatproof rubber spatula. Once the white is blended completely, quickly add a drop or two of your favourite food gel colours, but this time do not stir the coating. You can swirl the saucepan once or twice, or use a skewer to marble the colours, but be sure not to over-blend, or you will end up with a solid colour.
  6. Holding the handle of the saucepan with one hand, tilt so the coating pools to one side, and dip/swirl each apple until thoroughly coated. Let the excess coating drip back into the saucepan, and set aside on prepared baking sheet.
  7. When ready to serve, pierce a poof or two of cotton candy and slide down each stick to sit atop the apples. Adorn with sprinkles or glitter of choice.
  8. If using patterned paper straws, simply slide the straw over the cookie stick and trim the tops of each straw to match the height of the stick underneath.
Sweetapolita's Notes

[candy coating base recipe from the book Sprinkle Bakes: Dessert Recipes to Inspire Your Inner Artist]