Homemade candy apples
Today we will prepare a dessert that will be a real hit – Homemade candy apples. For all its simplicity, it looks spectacular and unusual. There are candy apples on a stick on the table. You can decorate to your taste using a variety of confectionery sprinkles, nuts, chocolate, coconut chips, poppy seeds or etc.
Equipment
- 1 mix bowl
- 1 scourer sponge
- 4 wooden skewers
- 1 tablespoon
- 1 dishcloth
- 1 saucepan enameled liter mug optional
- 2 plate
- thermometer optional
Ingredients
- 4 pcs apple sweet and sour
- 300 g sugar
- 40 ml water
- 2-3 drop food coloring red
- 1 tbsp confectionery sprinkles, coconut chips, nuts
- boiling water
Instructions
- Prepare everything you need. Choose apples that are elastic and juicy, without damage and signs of spoilage or rotting. It is desirable that the fruits are not too large.
- First of all, wash the apples first under the tap using a sponge, and then put them in a bowl and pour boiling water. This way it will be possible to dissolve the wax used to process fruits so that they are stored longer. But homemade apples should also be degreased in this way, since natural wax is always present on the peel. If this is not done, the caramel will slide off the apple. After a minute, drain the water, and wipe the apples with a dishcloth.4 pcs apple, boiling water
- Pierce each with a wooden skewer. Check that they are standing steadily on the plate and, if necessary, trim a little from the bottom.
- For caramel, it is better to take a narrow saucepan or, as in this case, an enameled liter mug. Add sugar, pour in water.300 g sugar, 40 ml water
- Put it on the cooker. Wait until the sugar dissolves and add the food coloring. You can also use other colors.2-3 drop food coloring
- At first, the bubbles will be small, but after a couple of minutes it will become noticeable that the caramel thickens, and the bubbles on the surface are larger and no longer burst so quickly.
- If there is a special thermometer, then it is necessary to bring the mixture to a temperature of 140℃. If it is not there, you should drop a drop into a bowl of cold water. It should not spread. In the photo, well-frozen drops on the right, and pink streaks on the left were formed when the caramel was not ready yet.
- When the bubbles settle, tilt the saucepan, lower the apple and turn it so that it is covered with a thin caramel layer. Let the excess drain.
- Put in a plate with sprinkles or coconut flakes. Decorate at heart's ease.1 tbsp confectionery sprinkles, coconut chips, nuts
- Candy apples on a stick are ready. Serve better within a few hours.
Nutrition
Calories: 289kcalCarbohydrates: 75gProtein: 0.003gFat: 0.2gSodium: 1mgPotassium: 3mgFiber: 0.03gSugar: 75gVitamin A: 1IUVitamin C: 0.04mgCalcium: 1mgIron: 0.04mg
Leave a Reply