I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it.
How can I prevent this?
I am using the following ingredients:
- 3 cups sugar
- 1 cup water
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- White food coloring
- 2 additional colors of food coloring (I made marble apples)