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Monday, September 03, 2018

candy apples

Because fall is here this is a common treat to eat and make.

Supplies
  •  2 quart sauce pan
  • cookie sheet
  • shortening
  • granulated sugar 3 cups
  • flavoring cinnamon or cherry optional ( my family is allergic to cinnamon  as of 3 years ago so we avoid that flavor which is sad as we all love it)
  • 1 tsp lemon juice
  • water 1.5  cups 
  • 1/2 tbp red food coloring liquid or 1 tsp paste Wilton brand which i like  but use what you like best
  • clean dry room temperature apples with steams removed about 8 to 10 depends on size tart apples work and taste best
  • wood candy apple sticks the same number as apples
  1. grease cookie sheet set aside
  2.  prep apple by sticking  sticks into top of apples where the steam had been set aside
  3. combine water sugar coloring in sauce pan stir well
  4. bring water sugar coloring to a good boil  (300 to 310  degrees f ) do not stir while cooking
  5. then turn heat to medium high and cook till hard crack state  you will know this state when candy liquid drizzled in a cup of cold water turns to candy strings
  6. add flavoring stir in
  7. tilt pan be careful very hot syrup and roll apples in liquid let drip above pan to get rid of excess place on cookie sheet repeat till all  are coated let cool  ( can coat cookie sheet with large granulated sugar to make a sort of crystal effect on bottom of apples I didn't do that but some people like it that way
  8. share eat and enjoy
about 30 mins total time cooking not counting cool time another 30 mins
best to eat in the first 24 hours as the candy wicks moisture from the apple and gets sticky over time do not store in fridge makes sticky faster  dry area best

tips:
  •  if mixture starts to harden while dipping just set back on heat to soften it back up and continue dipping again.
  • also if you mix in 1/8 tsp solid shortening before you dip you won't get as many bubbles on your apples I didn't do that as I don't mind the bubbles but if you do  give that a go.





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