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Candy Apples

post #1 of 2
Thread Starter 

We tried at work this week to make candy apples by using a wedge of a peeled apple.  It was meant as a small sample bite in an apple dessert trio.  What we found was that the "candy" didn't stick to the apple after cooling.  We concluded that is was the moisture from the apple. 

Is there any way to candy a portion of an apple?  Any thoughts would be helpful.

post #2 of 2

Good question. You're right in that the water content is causing the sugar to not stick. It will just liquefy. I'd suggest you use lady apples instead. You can usually find them small enough to use for your application, and the appearance is nice because they'll each have their own stick. People like miniature stuff anyway.

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