Wednesday, September 25, 2013


Candy apples

candy apples

Today will be about how to do it right, how marvelous to see and how to 'bite' ;-)
After inviting recipe .. after the match ;-)
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Candy apples - lovely red autumn associated with Christmas and Halloween. Their history dates back to the early twentieth century in the United States. 'Invented' it William W. Kolb, who worked on the holiday recipe for red cinnamon candies, dipped in the caramel apples and put on display at his shop .. Apples in a crispy coating of sugar and cinnamon became popular very quickly. Not wondered how they could eat? They are hard, but more crispy - hard-wearing than I break-teeth - hard ;-). Careful, they can be cut into pieces with a knife. 

Ingredients for 4 candy apples:
  • 4 green apples such as Granny Smith
  • 4 wooden sticks
  • 250 g of sugar
  • 50 ml of water
  • 1 tablespoon (20 grams) of honey or golden syrupu
  • half a teaspoon of vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of ground cloves
  • a little red dye

Wash apples, dry, tear tails. Insert the sticks in them.
The plate put baking paper and smear a thin layer of oil.
For a small pot pour sugar. Add the water, honey, vanilla extract, spices and dye. Stir everything together and bring to a boil. 
In a pot of boiling caramel put a thermometer and cook over medium burner, without stirring, until the thermometer reaches 280 º F (137 º C), the so-called. soft crack stage (if you do not have a thermometer confectionery - watch the video ). Soak in the first apple caramel prepared and carefully in the coat, shaking off excess caramel. Set aside on paper. In the same way, proceed with the remaining apples.

candy apples

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