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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Candied Crabapples Recipe

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This recipe for Candied Crabapples is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


6-8 crabapples per skewer
16 wooden skewers
2 cups sugar
1 cup light corn syrup or honey
1/2 cup hot water
1/2 cup cinnamon candies or cinnamon

Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
Wash, dry and skewer the crabapples. Combine water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves and continue cooking until the mixture forms a dense syrup or the candy reaches 250 degrees. Add the cinnamon or cinnamon candies and stir till melted and mixture reaches 280 degrees. Remove from heat and stir the candy so that it is smooth and even and the bubbles disappear.

Dip the crabapples in the candy mixture and arranged to cool and dry on the prepared baking sheet. They are best served within 24 hours.




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