Yield: 6 Servings
|1 pounds||Crab apples|
|½ cup||Light corn syrup|
|\N \N||Red food coloring|
1. Wash and stem crab apples. Place each on a small stick.
2. Combine sugar, water, corn syrup and cinnamon in the top of a double boiler and heat, stirring, until dissolved. Then add enough food coloring to turn the mixture a deep red. 3. Continue to heat mixture gently, stirring until it thickens and forms a ball when dropped from the tip of the spoon into cold water.
4. Remove double boiler from heat. Dip crab apples one at a time into syrup, twirling the sticks to coat evenly. Then let cool and harden either on waxed paper, or on a platter generously coated with peanut oil.
NOTE: The double boiler keeps the syrup fluid while you work. VARIATIONS: 1. For the crab apples, substitute whole large grapes (with their seeds intact), or large California dates, pitted. Impale several on a stick, or one at a time on toothpicks.
2. For the syrup, substitute 1 cup sugar, ¾ cup water and ½ teaspoon cream of tartar. Cook as in step 3 until the mixture spins a thread.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .