My really sticky candy with applesauce is like no other candy I’ve encountered before – which isn’t necessarily a good thing. It’s REALLY STICKY. It’s so sticky, in fact, that unless it’s fresh out of the refrigerator, you can’t pick the candy up – it just sticks to your fingers.
Jonathan loved the sticky candy. I did not. Although I did enjoy the subtle apple flavor, I found it to be way too messy and somewhat too sweet for regular eating.
What I did love, however, is what I did with the sticky candy. I baked it right plop in the center of cupcakes to give them a sweet and chewy middle. You’ll see that soon and by soon, I mean some time next week. Sorry to make you wait more than the normal couple of days. I’ll explain why later.
The Sticky Candy with Applesauce Recipe
I based the sticky candy with applesauce recipe on the pineapple candy that I made a while back. Despite the recipes being very similar, swapping applesauce for pineapple gave me a completely different type of candy. This shouldn’t be surprising since pineapple actually has a texture.
Really Sticky Candy with Applesauce
- 1 C granulated white sugar
- 1/2 C packed brown sugar
- 1/4 C heavy cream
- 8 oz applesauce
- 1 T butter
- 1 t pure vanilla extract
Place white sugar, brown sugar, heavy cream, and applesauce in a heavy saucepan.
Stir and bring to a gentle boil.
Cook, without stirring, until the temperature reaches 242 F on a candy thermometer.
Remove from heat.
Stir in butter and vanilla.
Beat until creamy and thick.
Drop by the teaspoonful onto a baking sheet lined with parchment paper.
Refrigerate right on the baking sheet.
Once they are cold, you can pull them off the sheet and store them in a different container in the refrigerator or use them in cupcakes!