Candy Apples
Ingredients
- 4 apples, smaller ones are recommended
- 150 g sugar
- 50 cc water
- 4 splittable chopsticks
- Several bamboo skewers
Instructions
Wash and dry the apples. Insert chopsticks into whole, stemmed apples. Do not pierce.
Combine sugar and water in a pan and mix.
Boil the sugar mixture in a medium-high heat. Do not stir though it simmers steadily.
When the temperature reaches to 150°C, dip an apple in syrup. Swirling only 1 to 2 times to coat.
Allow the excess to drip off and place the apple on a prepared baking sheet to cool.
The leftover syrup may be used for making hard candy by just cooling on the baking sheet.
When completely cooled, cut them up and use bamboo skewer to serve.
Tips
Even after the syrup starts boiling, wait until it reaches 150°C without stirring. If not using a thermometer, the time to entwine candy with syrup is when the pan edge becomes light-browned.
To avoid browning, entwine quickly.
When over-coated, the candy becomes too thick. Entwine only 1 or 2 turnings.
Add some red food color before heating if desired.
Cutting the candy apple into pieces is recommended for easier serving. Be sure to cut just before eating to prevent from excess water from the apple.
Smaller apples are highly recommended for handy entwining and dividing.
As said in Step 6, cool the surplus candy on the sheet and make hard candy not to waste the ingredient.
Be careful not to burn yourself when making.