6/18/2023 0 Comments Coloured candy apple recipeThe longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve. *These are best served and eaten on the day they are made.Once the apples have hardened and cooled they are ready to eat! Gather all your pre-measured ingredients for the candy apples so you are prepared and not rushed.Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well).Do not stir the syrup once it has started to boil! While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310. Bring to a boil over high heat reduce heat to medium-high. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. Line a baking sheet with parchment paper butter parchment, and set aside.Add about ½ teaspoon of purple gel icing color to the pan and stir lightly. This simple recipe only uses 5 ingredients and can be poured over a chilled buttercream cake.Add the sugar, water, and corn syrup to a medium saucepan.You'll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping. Make sure to have a small cup of water and a basting brush nearby. Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out).
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