Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Noemi Bonazzi


Bittersweet Candied Apples

Desserts from Issue 8 – Winter 2016 – Origin

For the final age, the digital age, we referenced Stanley Kubrick’s stunning rendering of human evolution, 2001: A Space Odyssey. The film’s lunar quest to uncover a monolith watching Earth raised early questions about big brother and the role of technology in our lives. It was man versus machine. The mission’s guide—HAL, the red-buttoned computer with the silky voice, that was reportedly a coded reference to IBM—was the visual impetus for our high-shine apple. We think it’s best dismantled while humming “Daisy Bell.”

makes 6

  • 6 medium red apples, we like Gala
  • 3 cups sugar
  • cup corn syrup
  • ¾ cup water
  • ¾ tsp red food color
  • 7 oz bittersweet chocolate, 70% cocoa, chopped
  • 2 Tbsp coconut oil

  • 1

    Scrub apples clean and dry well. Insert a lollipop stick or heavy skewer into each through stem area. Cover a baking pan with parchment and lightly oil.

  • 2

    In a medium, heavy-bottomed saucepan, stir together sugar and corn syrup with ¾ cup water. Heat over medium heat, stirring occasionally to dissolve sugar, then bring to a boil. (Don’t stir once boiling.) Add food coloring and set in a candy or deep fat thermometer. Heat syrup to 300°F-310°F (hard crack). Remove from heat and carefully, holding by stick, twirl each apple in syrup and set on parchment. (Remaining syrup can be removed from pan by adding water and boiling to dissolve.)

  • 3

    In a small saucepan, heat chocolate with coconut oil until melted. Either freeze apples briefly then dip to coat, or serve alongside for dipping wedges. (The chocolate can be made ahead and held at room temperature.)