12 Kool-Aid Candy Apples

Instructions:

1. Wash the 12 Granny Smith apples thoroughly and pat them completely dry with a lint-free towel.
2. Remove the stems from each apple and insert a wooden skewer into the core, pushing it about halfway down for stability.
3. Combine 400g granulated white sugar and 180ml water in a medium heavy-bottomed saucepan.
4. Stir over medium heat only until the sugar dissolves, then increase the heat and bring the mixture to a boil without stirring further to prevent crystallization.
5. Use a digital candy thermometer to monitor the syrup until it registers 300–310°F (149–154°C).
6. Immediately remove the pan from the heat and quickly whisk in the 7.7g packet of unsweetened Kool-Aid drink mix until the powder is fully integrated and the syrup is a uniform color.
7. Working quickly before the syrup sets, dip one apple at a time into the coating, rotating steadily to ensure an even, thin layer.
8. Lift the apple and let the excess syrup drip off for a few seconds, then place it carefully onto a parchment-lined baking sheet to cool and harden.