Hey there, dessert lovers! Jason Griffith here, and today we’re taking a delightful trip down memory lane with a true classic ...

Stir well to avoid lumps, until the powders are well blended. Place the saucepan back on the heat and continue to gently simmer the syrup until it reaches a temperature of 302°F (150°C) (10).

These candied apples call for nothing more than maple syrup and the apples. Simply cook a pot of syrup until it reaches 248 degrees, or “firm-ball” stage.