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.
- Place apples on the parchment paper to harden.