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Worlds famous candy apples

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skyyler onepiece

on 26 February 2016

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Transcript of Worlds famous candy apples

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The different kind of apples that you can use for candy apples
The different types of apples include:
granny smith
Jongold apples
Pippins
mealiness
Red delicious apples
Pink Ladys,
Pink Ladys,
CameosJonathans
big macitoch
red delicous


how to make
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Candy Apple
Flavors
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Another type of Candy Apple is the world famous Caramel Apple the ingredients:
INGREDIENTS

1 1-pound box dark brown sugar
16 tablespoons unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M's and candy sprinkles)
Melted dark, milk and/or white chocolates
Whipping cream (if necessary)

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Ingredients
6-8 medium apples (washed, dried & stems removed)**, recommend a tart green apple
3 cups of white sugar
½ cup light corn syrup
1 cup water
1-2 tsp Lorann’s Cotton Candy Flavoring
2 Tbsp white food coloring (I recommend AmeriColor Bright White Soft Gel Paste or Lorann White Food Coloring)
1-2 tsp. of Americolor Soft Pink gel coloring
Candy Apple Sticks (or craft sticks or short dowels)
Candy apple recipe
Candy Apples can
come in different
types from caramel

to red sugar sauce
to the different apples

http://www.instructables.com/id/Candy-Apples/
Candy apples
PREPARATION

Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.
refrence
http://rosebakes.com/how-to-make-soft-pink-cotton-candy-candy-apples/
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