Concord Foods Candy Apple Kit

12 EACH

$1.85 each($0.37 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Make 12 candy apples! Kit complete with sticks.

Highlights

Nutrition Facts
mix
10 servings per container
Serving Size
1.00 candy apple
- Amount Per Serving
- Calories50
  Calories from Fat0
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  15mg
  1%
- Total Carbohydrate
  14g
  5%
- Dietary Fiber
  0g
  1%
- Sugars
  5g
- Protein
  0g
- Vitamin A
  0%
- Calcium
  0%
- Vitamin C
  0%
- Iron
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
as prepared with sugar & apple
0 servings per container
Serving Size
0
- Amount Per Serving
- Calories320
  Calories from Fat0
- % Daily Value^*
- Total Fat
  0
  0%
- Saturated Fat
  0
  0%
- Cholesterol
  0
  0%
- Sodium
  0
  1%
- Total Carbohydrate
  83g
  28%
- Dietary Fiber
  4g
  14%
- Sugars
  69g
- Vitamin A
  2%
- Calcium
  2%
- Vitamin C
  10%
- Iron
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Corn Syrup Solids, Artificial Flavor, Red 40.
Allergens and safety warnings
Caution: Because of the high heat of the syrup, candy apple making should be done by adults only. When the syrup is above 200 degrees F, do not add water. Do not pour syrup into drain. Spattering of the hot syrup will occur and possibly cause severe burns to the skin.
Kit Complete with Sticks: You Will Need: 1 Candy Apple Kit; 1 candy thermometer; 1 cup water; 2-1/2 cups of sugar; 10 apples, 2-1/2 inches to 3 inches in diameter (clean, dry and free of wax). 1. Mix contents of enclosed bag with water and sugar in a 2 qt. saucepan. Bring to boil. No stirring is required. Continue cooking with medium high heat. 2. Cook candy syrup to the hard crack stage (302 degrees F on a candy thermometer (If you don't have a thermometer, the hard crack stage is reached when a drop of syrup, dropped into cold water, hardens into a brittle thread.)) Cook time is approximately 15 to 18 minutes from boil. 3. While syrup is cooking, put sticks in up to 10 apples. Lightly grease a cookie sheet. When syrup is ready, remove from heat and dip apples. Store candy apples in cool, dry place. Do not refrigerate. Hints: To reduce bubbling of the candy coating, stir in 1/8 tsp of solid shortening just before you dip the apples; For easy clean-up, soak utensils in hot soapy water or fill candy coated pan with water, boil water until candy coating is dissolved; If cooking several kits, and for more helpful hints, see www.concordfoods.com.