The Mojave desert may not be the nation’s major apple producing region but it is the home of Gilcrease Orchards. With over 6000 apple, pear and peach trees Gilcrease Orchards is the largest fruit farm of its kind in the Las Vegas Valley. It’s a “pick-your-own” operation but sells its own pressed apple cider made right on the farm. The farm also grows tomatoes, pumpkins, watermelon and squash all available as pick-your-own.
The only trick is to use a candy thermometer.
6-10 red delicious or other crisp eating apples
6-10 wooden ice-cream sticks
4 cups sugar
1 cup light corn syrup
1 teaspoon red food coloring
1-1/2 cups water
Wash and dry the apples well with warm soapy water. Coating will not stick on wet or waxed apples. Push the sticks into the middle of the stem end. Place on a baking sheet lined with wax or parchment paper and set aside.
Combine all of the ingredients except the apples & sticks in a large heavy bottomed saucepan. Over medium high heat stir gently till all of the sugar has dissolved. Stop stirring when mixture comes to a boil.
Continue boiling till mixture comes to 290-300 degrees F. (soft crack stage). Remove from heat.
Immediately dip each apple in the hot sugar mixture to completely coat and set on the baking sheet to cool. Place finished apples in the refrigerator to harden the coating.