![]() ![]() Cook the caramel until it’s reached the hard crack stage (150✬/310✯ on a candy thermometer). This prevents sugar crystals from falling into the caramel and causing it to crystallize. Once the sugar has dissolved, stop stirring and wash down the sides of the pot with a wet brush. Allow to come to a boil, stirring to dissolve the sugar. Make the candy coating: Combine sugar, water, corn syrup and black food coloring in a saucepan and set over medium-high heat.You could also allow the apples to set on a silicone mat. Line a sheetpan with parchment paper or spray with cooking spray and set aside. Skewer your apples with kebab sticks (or use branches from a non-toxic tree for a fun twist) and set aside. Prepare the apples and dipping station: Wash your apples in warm water (especially if they have a wax coating).I love how the green apples and black candy coating contrast but use any crisp, tart apple of your choice. These apples make a beautiful center piece and will add the appropriate amount of wickedness to your party. As South Africans, Halloween is not a holiday we normally celebrate but I just love the dressing up and the festivity of it all. I have made a whole batch and have wrapped them in cellophane, ready to give to the trick-or-treaters who have become a fun addition in the last few years. They remind me of something Maleficent would serve. Even more fun when they candy coating is a glossy, sinister black. And I now see that same joy on my kids’ faces when they eat them. I never felt guilty because well, it’s an apple! Yes, it has tons of sugar around it but who cares? It’s fruit! I would always crack the candy coating on the table because it was just too hard to bite through and I loved how it always made me feel so jolly when I ate it. As a child, eating a toffee/candy apple was the ultimate delight. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |