Candy apples! They're gorgeous, they can be as red as blood and the're also relatively easy to make. Be sure to use a candy thermometer. It might work without it, but the thermometer make everything so much easier and less stressful. Have an autumn festival in your kitchen!
Recipe: Candy apples
5 small apples
5 stick - long bamboo skewers, popsicle skewers or whatever your creative side came up with
300 g of sugar
100 ml of water
2 tbsp. of liquid glucose
a few drops of red food colouring (if you want red apples, that is)
Carefully wash and dry your apples, push a stick into the stalk end of each apple.
Line a baking sheet with parchment paper and grease it with oil. This is where you will place your apples when they're ready.
Get yourself a small, deep, heavy-based saucepan.
It is important it's not too big, so that you can have a high level of candy coating, which makes your work coating the apples so much easier.
Put sugar, water, glucose and food colouring in your perfect saucepan.
Heat over medium heat, stirring continuously - the sugar has to dissolve completely.
Bring to boil, set a sugar thermometer in the pan and boil to 140C. Do not stir the mixture when it's boiling.
Remove the saucepan from heat.
Working quickly and carefully, dip each apple in the hot mixture until covered and let any excess drip away.