Candied apples recipe?!
Candied apples recipe?
I love candied apples and would love to make some but I live in the UK and all the websites are american & have ingredients I can't get my hands on.x
any recipes??.x
2 weeks ago
I tried typing in toffee apples but it actually comes up with toffee.x
I'm wanting the red gooey sticky stuff.x
thats the candied ones.x
2 weeks ago
I can't get corn syrup.x
Answers:
2 weeks ago
I tried typing in toffee apples but it actually comes up with toffee.x
I'm wanting the red gooey sticky stuff.x
thats the candied ones.x
2 weeks ago
I can't get corn syrup.x
INGREDIENTS
1 2/3 cups cinnamon red hot candies
2 tablespoons water
12 apples
DIRECTIONS
Insert craft sticks into apples. Line a baking sheet with waxed paper.
In a heavy-bottomed saucepan over medium-high heat, pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and let cool slightly.
Dip apples in hot liquid and place on waxed paper to harden.
Source(s):
www.allrecipies.com
Well I didnt get what you meant at first, But I figured Toffee apples well heres a recipe i found on that website and if that doesnt help search for toffee apples in google not candied
i would thik you could get all these ingredients in the UK, you just have to convert the measurements................
(i just converted them)
Red Candied Apples
8 Firm red apples
8 wooden sticks (washed popsicle sticks work great!)
3 cups (1.2 lbs. or 675 g.) granulated sugar
1/2 cup (120 ml or 4 fl.oz) light corn syrup
1 (Half a pint or 275 ml or 8 fl.oz) cup water
1/4 tsp. (1.25 ml.) cinnamon
1/4 tsp. (1.25 ml.) red food coloring
Wash and dry your apples (make sure they are firm, unbruised apples). Remove the stem. Insert a wooden stick where the stem was. Grease a cookie sheet to set dipped apples on.
Put sugar, syrup and water in a pot. Heat and stir to dissolve. Boil without stirring until liquid is 300°F (150°C) on your candy thermometer. At this temperature a drop of syrup in cold water will separate into brittle threads. Remove from heat.
Mix in cinnamon and food coloring. Dip apples in syrup. Drain over saucepan. Set on cookie sheet. If the syrup starts to harden reheat it. Let apples cool before eating!!
TOFFEE APPLES
4 medium apples, washed and dried
400 g Demerara sugar
100 ml water
75 g unsalted butter
1/4 teaspoon cream of tartar
100 g treacle (optional)
100 g golden syrup
Push a wooden skewer into each apple core. Heat the sugar and water in a large heavy-based saucepan over low heat until dissolved. Add the remaining ingredients and bring to the boil over medium-high heat. Boil, without stirring, until the syrup reaches the “crack” stage, or until a little of the syrup dropped into cold water separates into hard threads, and the syrup is golden brown. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet.