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Colored caramel apples12/9/2023 ![]() ![]() Solving burning: Caramel gets its flavor from very controlled chemical changes in sugar. But if you add water and/or acid to the sugar and then heat it, it dissolves, splitting the fructose from the glucose-a process called “inversion.” Inverted sugar is much easier to keep from crystalizing. Solving crystalization: Sugar (sucrose) is made of a molecule of fructose stuck to a molecule of glucose, and it likes being in its tight crystal shape. These problems need not create any barrier for us, however-they can both easily be overcome. ![]() it can crystallize while it’s cooking and become gritty, and….But if you use Thermapen ® ONE for the temperature, and follow our easy tips, you’ll have the tools you need to make your caramel apples-or any other sugar project-a sweet success.Ī couple of the most common problems with cooking sugar are Yes, all candy presents certain challenges: sugar has very specific cooking stages, so you need to use precise temperature control, understand what’s happening to the sugar, and be aware of how to avoid crystallization. Making caramel involves cooking sugar, which can be intimidating but once you understand some critical points in the sugar cooking process and you’re equipped with the right tools, it’s easy. But if a perfect apple doesn’t signal fall quite strongly enough for you, you can always dip it in rich, warm-flavored caramel! Yes, fall is caramel apple season, and whether you have your own trees, live near an orchard where you can pick your own, or just rely on your local grocer, this is the time to enjoy this classic confection.Īnd if you want your apples to be even better, ditch the store-bought wrapped caramels and make your own caramel for dipping. To help the caramel stick to the apples, wash the apples well in water mixed with a small amount of white vinegar.Few foods spell autumn like a crisp, juicy, sweet/tart apple, fresh from the tree. Refrigerate for 15 minutes, or until set. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Melt the semisweet chocolate chips in second bowl set over a double boiler. Refrigerate for another 30 minutes to set the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Refrigerate until the caramel is set, about 15 minutes. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Dry the apples well and insert a lollipop stick into the stem end of each apple.Ĭombine the caramels and 1/4 cup water in a medium saucepan. Spray a baking sheet with vegetable spray. ![]()
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