- Twelve 6-inch lollipop sticks
- 12 Lady apples
- 1 1/2 cups sugar
- 3/4 cup pomegranate juice
- 3/4 cup light corn syrup
How to make this recipe
Line a baking sheet with parchment paper. Firmly insert the lollipop sticks in the bottom of the apples.
In a heavy 3-quart saucepan, combine the sugar with the pomegranate juice and corn syrup. Cook over moderately high heat, swirling occasionally, until the mixture reaches 305° on a candy thermometer, about 20 minutes. Remove from the heat. Working quickly and carefully, turn each apple in the candy until coated, letting the excess drip back into the saucepan; transfer to the prepared baking sheet to set for at least 20 minutes before serving.
The candied apples can be stored on the kitchen counter at room temperature overnight.