To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies or chopped nuts immediately after coating with caramel. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. After reaching a boil, let it continue to boil until it reaches 302 degrees on your candy thermometer. Put on high heat with candy thermometer positioned in center of fluid level. Have your candy thermometer inserted but make sure the tip is not touching the bottom of your pan. 2 cups sugar 1 cup water 14 teaspoon cream of tartar red food coloring apple directions Mix 1st 3 ingredients in saucepan. 8 Gala apples 8 clean twigs (6 inch) or craft sticks (flat wooden sticks with round ends) 2 1/2 cups sugar 2/3 cup water 1/2 cup light corn syrup 1/2. The original concentrated, wholesale candy apple mix. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. In a med to large pot, mix together the sugar, corn syrup and water over medium heat. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. ![]() Line a baking sheet with parchment and lightly spray with nonstick cooking spray. Makes: 6 Cinnamon Candy Apples Ingredients 2 tablespoons distilled white vinegar 6 small to medium apples 6 lollipop sticks or other sticks 3 cups sugar 1 cups water 1 cup light corn syrup 1 teaspoon red food coloring 2 drops maroon food coloring 10-12 drops cinnamon oil Optional: gold leaf sparkles, etc. Pierce the apples through the stem ends about halfway through with candy apple sticks. Keep off the heat but keep the thermometer attached to the pan. Stir in the butter, vanilla and a pinch of salt until smooth. Put the chopped nuts, coconut and candies in. Remove from the heat and add the food coloring to achieve the desired shade of red. ![]() Carefully pour in the cream and gently whisk to combine. Pour in the candy pieces and continue cooking to 285 degrees F. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Stir a few times before the sugar begins to boil to combine the ingredients. Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat.
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