Candy Apples
Difficulty :- Intermediate
Total Time :- 20 minutes
Makes :- 8-9 Apples
Ingredients
- Apples ~ 9
- Sugar ~ 2 Cups
- Water ~ 1 Cup
- Cream of tartar ~ 1/4 tsp
- Red dye ~ (Gel works better)
- Chopsticks or any other food safe sticks for the apples
You will need a candy thermometer / digital for this recipe
Method
- Prep your apples by de-stemming then place the stick where the stem used to be
- line a baking tray with a silicone mat or baking paper (baking paper may tear off with the apple)
- If your thermometer clips to the pan, clip it on now
- add your sugar, water and cream of tartar to the pan and turn onto a medium heat
- Once the sugar has dissolved into the water, get some water and use a pastry brush to run along the inside of the pan. This will prevent the syrup from crystallising in the pan
- Turn your heat to high and keep stirring to raise the temperature
- You need to syrup to reach around 155C or 310F (The hard crack stage)
- once the desired temperature has been reached, turn the heat off and add your food dye. I use a spare chopstick with a tiny amount of red food gel
- Finally dip your apples into the syrup, rotating to ensure all the syrup coats the apple
- Place on the baking tray until the apples are cool enough to eat
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