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Jackson Triggs light red wine candy apples
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I know, you probably think I’m crazy thinking I can lighten up a candy apple...but I did. It’s all about using natural, healthier sugars like maple syrup and brown sugar (which contains a lot more essential minerals than white sugar). Also, we’re making them a little more grown up by using the Light Cabernet Sauvignon from Jackson Triggs to give it more body and a deep delicious flavour. This idea comes from wanting sweets, but knowing it’s not great for you. This is not to say you can eat a million of these, but it’s a lighter step forward to a classic treat.
Ingredients
- 6 Mcintosh apples
- 1.5 cups brown sugar
- 3/4 cup Jackson Triggs Cabernet Sauvignon Light Wine
- 3/4 cup organic maple syrup
Directions
- Start by washing apples in some warm water with a teaspoon of baking soda and wipe until all the apples are clean. Then push a stick into the apple from the bottom and place aside.
- Have a baking sheet ready with parchment paper
- In a pot, combine the sugar, wine, and maple syrup in the pot and cook over medium heat for about 20 minutes, stirring every so often not to burn. If you have a candy thermometer, place it in the pot until it reaches a minimum of 300 degrees Fahrenheit.
- Remove the syrup from the heat, and quickly dip your apples which are placed on sticks into the syrup and swirl until coated, then place on the parchment paper to cool.
- Let sit for 20 minutes before eating!
