| Recipes Looking for a recipe, or do you just have a great one that you think everyone will enjoy? Share recipes with people from around the world. |
 | 
10-24-2002, 11:54 AM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,390
| |  Candied Apples on a Stick
I have done some searches for an 'idiot-proof' candied apple recipe, but not many seem quite idiot-proof for me. Any ideas?
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
10-24-2002, 02:03 PM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| | 
Here's a no brainer from Canadian Living (Oct. 1994)
Makes 8 servings
8 small red apples 8
2 cups granulated sugar 500 mL
1 cup water 250 mL
1/2 cup corn syrup 125 mL
1/4 tsp red food colouring 1 mL
1. Remove stem from each apple; insert wooden stir stick for holding in the centre of stem end. Set aside. Grease baking sheet; set aside.
2. In 12-cup (3 L) heavy-bottomed saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush dipped in hot water to prevent crystallization.
3. Boil, brushing down side occasionally but not stirring, for 15 to 25 minutes or until at soft-crack stage of 290ûF (143ûC) on candy thermometer, or until 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads.
4. Remove syrup from heat; very quickly stir in red food colouring. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops.
5. Holding each apple by wooden stick and tilting saucepan, swirl each apple in candy syrup until well coated all over.
6. Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened.
__________________
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
10-25-2002, 05:42 AM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
| |
Candied apples are a no brainer compared to caramel apples. You have to wait a bit and let the syrup cool down before dipping. I put the sugar syrup on a very low heat when needed to extend my working time and keep it liquid.
My Mom used to melt cinnamon red hots in her syrup. But a couple drops of cinnamon oil would be nice. Also if you own silpats, they are easier to set your apples on then a oiled pan (sometimes you get a suction with oil).
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
10-26-2002, 06:38 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,390
| |
Thank you both for the help. I did caramel apples with my classes last year and it was a MESS! I am hoping to make the syrup for the Candied Apples ahead of time and merely re-heat and let them dip. Thanks again!
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
10-28-2002, 08:56 AM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
| |
Have fun!!
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
10-28-2002, 02:59 PM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |
I should have mentioned (or maybe not)
Wash the wax off the apples first and make sure your apples are very dry before proceeding.
__________________
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
10-28-2002, 03:51 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
| |
We're talking kids, right? If so, you should build a fence around yourself so fingers don't make their way into the HOT sugar.
I'm thinking isomalt if you're going to reheat, but have never used it for this. I can't think of any reasons not to, it's much more forgiving. |
10-28-2002, 04:30 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,390
| |
I haven't used isomalt much. What are you thinking the benefits would be for this appication?
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
10-28-2002, 04:44 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
| |
Non crystalizing, easy reheat, less susceptible to himidity, takes color really well.
If seen it used for caramels, dipping fruit etc. | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
Similar Threads | | Thread | Thread Starter | Forum | Replies | Last Post | | Candied jellies? | Dominique | Professional Pastry Chefs Forum | 1 | 04-25-2007 10:24 PM | | candied fruit | Whittier Cook | Food & Cooking Questions and Discussion | 2 | 12-04-2006 09:59 AM | | candied anise | ?Supa-Chef? | Food & Cooking Questions and Discussion | 3 | 04-09-2006 06:47 PM | | Candied Flowers | Isa | Pastries and Baking General | 10 | 08-12-2000 10:53 AM | | candied violets | Jill Hepinstall | Pastries and Baking General | 1 | 03-21-2000 10:15 AM |
|
