So let’s just take something already sweet and make it sweeter with grenadine, sugar and corn syrup, ‘ey? It was my first attempt at making candy apples, so I decided to go mini. I holed out the apples with a melon baller and see a definite seedless advantage to this little apple bite. Once I dipped the apples, I noticed that the juice resisted the candy and started to separate – I should have known that candy sticks better to skin. I’m not sure I’d ever tasted a candy apple before today, probably because I can’t seem to make it past a good buttery caramel or chocolate apple. It’s sort of like the difference between a rosé and a Cabernet. Hot pink mini candy apples are fun, but now I think it’s about time for some spicy chocolate toffee apples.