The Candy Aisle: Candy Apples

Candy Apples, not to be mistaken with Caramel Apples, are a staple of most fall fairgrounds but have more and more become associated with winter as a whole around the world. Even becoming a part of the early January festivities in some countries. The best part of candy apples is the ease with which they can be made at home for a great [supervised] DIY activity for the holiday season for children of all ages, including those of us who are over 21 and want to add a bit of an adult twist to a classic.



Candy Apple Infusion

250 mL spirit of choice
1 granny smith apple
¼ cup of Red Hots (or other red cinnamon candy)
½ cup sugar

Infusion Time:
7 – 14 days

– Wash the apples in luke-warm water.
– Slice the apples into thin slices and place into a mason jar (or other airtight jar).
– Add Red Hots to Mason jar and fill with spirit of choice.
– In separate bowl, dissolve sugar into spirit of choice before adding it to the Mason jar.
– Swirl to mix then let sit in a cool, dark place for 7 – 14days, swirling daily.
– Strain mixture though cheese cloth and/or coffee filter
– Store in a clean, dry container like any other spirit.


While vodka is a clear go to spirit for this infusion, whiskey produces a lovely, clean infusion that can be enjoyed not only straight, but in a cocktail.



Washington’s Candy Apple

2 oz. candy apple-infused whiskey (or vodka)
½ oz. cranberry juice
½ oz. ginger ale

– combine whiskey and cranberry juice in a shaker filled with ice
– shake vigorously
– double strain into chilled cocktail glass
– top with ginger ale
garnish: apple slice




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