**OCTOBER RECIPES**

CANDIED APPLES:

8 Red apples ,stemmed
1 cup sugar
1/3 cup light coloured corn syrup
1/3 cup water
1/3 cup cinnamon decorator candies (RED HOTS)-if available


Line a large baking sheet with foil and coat with baking spray
Insert a clean cooking stick/white dowel into stem end of each apple

Combine sugar,corn syrup,water & candies in a small saucepan over medium heat
Cook until sugar dissolves-stirring occasionally
Cook for appx 8minutes -without stirring(syrup should be well mixed & still runny)
Remove from heat

Dip apples into saucepan-tilt the pan to cover apples
Drip excess syrup back into pan & place apples on baking sheet to harden


JACKSON POLLARD CANDIED APPLES:

6 Granny Smith apples (green apples)
2 cups of bittersweet choc-chopped
2 cups white cooking choc-chopped

Clean apples & insert wooden stick at stem end

In microwave cook bittersweet choc in glass bowl-appx 1min or until melted-stir every 20sec to keep smooth

Using a teaspoon drizzle the apples-over the glass bowl.
Place apples on waxing paper in a large tray

Repeat procedure with white cooking chocolate.

When choc is done & all apples are covered-CHILL until ready to serve