Out and About (in Stouffville): Applewood Farm

I’ve found a wonderful apple picking place, just outside of the city. Applewood Farm is fantastic and it only took a scenic 20 minutes to get there. We took a tractor ride into the field and picked a huge, delicious bag of apples. Then the boys had a great time at the petting zoo, on the play ground, and jumping in the hay bales. I’m planning on going back soon with my husband to sample their cider and to grab some more pumpkins for Halloween. Maybe we will see you there!
Applewood Farm, 12416 McCowan Rd, Stouffville
applewoodfarmwinery.com
Black Candy Apples
We make these almost every Halloween. Our apples are almost all gone (they were that good) so we’ve got to go back for more of them too. Here is the recipe. A spooky twist on a traditional favourite, just in time for Halloween.
• 8 medium sized apples
• 750 mL (3 cups) sugar
• 125 mL (¹⁄₂ cup) light corn syrup
• 250 mL 1 cup (1 cup) water
• 2 mL (¹⁄₂ teaspoon) black food coloring
1. Clean and dry the apples.
2. Remove stems and insert a stick or  twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig. Set aside.
3. Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.
4. Boil until the syrup reaches 300˚F (149˚C) on a candy thermometer.Don’t go over 310˚F (154˚C) or your candy burns and you’ll have to redo it.
5. Remove from heat and stir in food coloring.
6. Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Caution! If you are doing this with children, this mixture is extremely home. Please use care.
7. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silicone mat.
8. Repeat the process with the remaining apples.
9. If your syrup thickens or cools too much, simply reheat briefly before proceeding.
10. Let the apples cool completely before serving.