![]() Form the top crust into a lattice pattern and bake until golden brown. Fill the bottom crust of the pie with apple slices and cinnamon syrup. Mix flour, cinnamon, and lemon juice into the liquid. In a large saucepan, boil the cinnamon candy, apple juice, Fireball, and sugar. Paste color is preferred, but liquid color may also be used. Full instructions are in the green recipe card at the bottom of the page.If it is too cool, it will make a very thick coating and should be reheated first. ![]() If the sugar is too hot during dipping, it will make a very thin candy coating allow it to cool enough first.Do not stir the sugar during the cooling stage.Exercise extreme caution when cooking sugar for hard candy, as it can cause severe burns.If the candy is cooked to too high a temperature, it will have a caramel color and flavor if cooked too low, it will stick to your teeth rather than breaking cleanly. Candy Apple Recipes Candy Corn Caramel Apple Adding candy corn to this caramel apple recipe is a great way to add a pop of fall color to an otherwise plain caramel apple. Be careful to cook the sugar accurately.Hold apple over pan to allow excess syrup to drip off. If using supermarket apples, you must wash off the wax for the candy to adhere. Dip apples, 1 at a time, into sugar syrup, turning to evenly coat each apple.Allow the excess candy to drip off the apple, and put on the prepared pan with the stick facing up to cool and harden.Dip the apples one at a time in the hot sugar to coat the outside of the fruit with candy.Allow the cooked sugar to sit undisturbed for 5 minutes to cool and for bubbles to subside.Gently stir the color and flavor into the hot sugar. In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil.Then, using your skewer of choice, insert one into the center core of each apple. At the bottom of each apple slice, make a small slice ¾ of the way through, gently but firmly press a candy stick into the apple and push it up into the apple a bit. Start by washing and thoroughly drying each of the apples. Remove from the heat and shock the bottom of the saucepan in ice water for 20 seconds to prevent carryover cooking. You can have all sizes of slices to not waste the apples OR just eat the smaller ends instead of dipping them, your call.Remove the cover, insert a thermometer, and cook without stirring until the temperature reaches 310☏. Save leftover white candy for other uses. Look for the wood craft sticks at hobby shops theyre also sold with caramel for coating apples. If making ahead, let coating firm, then enclose apples with plastic wrap and refrigerate. Cover the saucepan and boil for 4 minutes. Notes: Use small apples, such as those for lunch boxes.Combine the sugar, corn syrup, and water in a 2-quart saucepan.Lightly oil a sheet pan, or line it with parchment paper, to hold the dipped apples. Insert a stick into the stem end of each apple.
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