Yield: 8 servings
Choose the reddest small apples available. Macintosh, Spartan and Courtland apples are excellent.
Watch the boiling sugar mixture carefully, because the temperature rises quickly near the end of the cooking process and the mixture burns easily; plunging the pan into ice water stops the cooking and prevents burning. Wear rubber gloves when swirling the apples to avoid sugar burns.
Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature.
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