To make Martha Stewart's candy apples, first line a baking sheet with parchment paper. Butter the parchment and set the baking sheet aside. In a heavy-bottomed saucepan, combine 2 cups sugar, 3/4 cup water, 1/2 cup light corn syrup and 1/2 teaspoon red food coloring. Bring to a boil, then reduce the heat to medium high. Insert a candy thermometer and continue to boil until the mixture is between 300 and 310 degrees Fahrenheit.
Wash 6 medium apples and insert a wooden stick into each one. Dip each apple in the candy coating, then place it on the baking sheet to cool.
FoodNetwork.com offers a recipe for caramel apples. To make these apples, line a baking sheet with parchment and spray the parchment with non-stick cooking spray. Insert sticks into the stem ends of 6 small apples. In a medium saucepan, melt two 9.5-ounce bags of unwrapped caramel candies and 1/4 cup pulp-free orange juice. Cook for about 10 minutes, or until the candies are smooth and fully melted. Let cool for two minutes, then dip the apples into the caramel and place them on the parchment sheet to set.Learn more about Desserts