The candy coating should be hard, so when you bite in your hear a nice snap. Pull the apple out, let the excess drip off a bit and place each apple on the cookie sheet, leaving a space between each one.Īllow the candy apples to cool completely. Now as quickly as your hands can work, dip each apple into the candy mixture and swirl around to coat the whole apple. Pull your cookie sheet close the saucepan so when you dip you don't have to cover your kitchen in red candy. Once you mixture is at the perfect temperature you can remove the saucepan from the heat. You want to push them in so they go about halfway down the apple, you don't want the stick to go through the bottom. While the mixture is bubbling insert wooden sticks into the tops of your apples. It takes about 20 minutes or so to reach the hard crack stage. This is called a hard crack stage and is super important to a hard candy shell for your candy apples. ![]() Add the sliced apples to the pan and simmer over medium-low heat for about 10 minutes, or until the apples just start to soften. Heat over medium heat, stirring constantly until the cinnamon candies dissolve completely. Let the mixture cook until it reaches between 300☏ and 310☏. In a large saucepan, combine cinnamon candies, apple juice, Fireball, and sugar. Use a candy thermometer attached to the pan to keep track of the temperature. Once the mixture boils, reduce the heat to medium-high. Bring the mixture to a boil over high heat, use a wooden spoon to stir occasionally. Set aside close to your work area.Ĭombine sugar, water, corn syrup and food colouring in a medium size saucepan. Store apples, loosely covered with plastic wrap, for up to 2 days at room temperature.Line a large cookie sheet with parchment paper, spray parchment paper with non-stick spray. Wear rubber gloves when swirling the apples to avoid sugar burns. Watch the boiling sugar mixture carefully, because the temperature rises quickly near the end of the cooking process and the mixture burns easily plunging the pan into ice water stops the cooking and prevents burning. McIntosh, Spartan and Cortland apples are excellent. Place on prepared baking sheet let stand at room temperature for at least 30 minutes or until hardened.Ĭhoose the reddest small apples available in your area. Lift apple and quickly swirl over pan to allow excess to drip off. Holding each apple by wooden stick and tilting saucepan, swirl each apple in candy syrup until well coated all over.Ħ. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops.ĥ. Remove syrup from heat very quickly stir in red food coloring. Boil, brushing down side occasionally but not stirring, for 15 to 25 minutes or until at soft-crack stage of 290 degrees F on candy thermometer, or until 1/2 tsp syrup dropped into cold water separates into hard but pliable threads.Ĥ. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush dipped in hot water to prevent crystallization.ģ. Ingredients Unsalted butter Parchment paper 2 cups Dixie Crystals Extra Fine Granulated Sugar 3/4 cup water 1/2 cup light corn syrup 1/2 teaspoon red food. In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Insert wooden stir stick for holding in the center of stem end. Stir the mixture slowly and in one direction. ![]() If you stir it too fast and vigorously, bubbles will form in the mixture and will stay suspended in it. QUESTION: The candy covering was full of bubbles. Store it in a cool, dry place - not the refrigerator because its moisture will affect the candy. HOWEVER - do a test apple and see how long it lasts. I would make them no more than a day or maybe two before you need them. Usually people dip them enough to cover the mark and that should help, but the apple begins to break down after a day or two. Get your baking sheet ready by placing wax paper that is sprayed with cooking spray on it. Like they need to be 1000 dry before coating them Then you will want to insert the candy apple stick into the top side of the apple. Candy apples do not have a long shelf life once you pierce the apple with a skewer you are opening them up to start rotting. First, you want to wash and thoroughly dry the apples. SARAH SAYS: After the candy covering has dried, wrap candy apples in loose polyethylene or cellophane bags. What is the best way to wrap the apples, as well as how far in advance do you think I can make them? QUESTION: I'm making about 150 red candy apples for a wedding reception.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |