Cook, uncovered, until apples are tender, about 8 minutes. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies or chopped nuts immediately after coating with caramel. Directions Peel apples and cut in half lengthwise remove cores. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Line a baking sheet with parchment and lightly spray with nonstick cooking spray. Pierce the apples through the stem ends about halfway through with candy apple sticks. Keep off the heat but keep the thermometer attached to the pan. Stir in the butter, vanilla and a pinch of salt until smooth. sweet, crisp apple 6 simple ingredients (one of them water) Making toffee apples from scratch means you can decide how thick you want the toffee, your favourite apple (my favourite is the granny smith) and even use whatever colour you want. Carefully pour in the cream and gently whisk to combine. In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through set aside. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Bring to a boil over high heat reduce heat to medium-high. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. 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. Stir a few times before the sugar begins to boil to combine the ingredients. You can have all sizes of slices to not waste the apples OR just eat the smaller ends instead of dipping them, your call. Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |