"Wash" down the sides of the pan with a wet pastry brush to remove any sugar crystals that may have formed.4. Stir over low heat until the sugar is completely dissolved and the syrup comes to a boil. Combine sugar, corn syrup, and water in a heavy medium saucepan. Insert a craft stick into base of each apple, pushing 2/3 of the way through.3. Remove stems and turn the apples upside down. butter the parchment and set the sheet aside.2. Butter a cookie sheet and line it with parchment paper. 1 dram (1 teaspoon) LorAnn Cinnamon Roll Super-Strength Flavoring or for a HOT version, use 1/2 to 1 teaspoon LorAnn Cinnamon Oilġ.12 wooden craft sticks (popsicle sticks).12 medium tart, firm-textured apples (preferably unwaxed organic apples).Store cooled apples loosely wrapped in wax paper at room temperature for up to 2 days. Allow the coated apples to cool completely, at room temperature, about 1 hour. Allow any excess syrup to drip back into the pan, then place the apple on the prepared cookie sheet. Dip one apple into the syrup, turning to cover it completely. Tilt the pan to create a deep pool of sugar syrup.Let the syrup sit until it stops bubbling and add the cinnamon oil. (some recipes call for cooking to 310 degrees, which is a little beyond the hard crack stage, but your candy will have a slight caramel taste to it.) Remove pan from heat and stir in the food coloring. Clip a candy thermometer to the inside of the pan, making certain that it does not touch the bottom and cook the syrup, without stirring, until it reaches 300 degrees F."Wash" down the sides of the pan with a wet pastry brush to remove any sugar crystals that may have formed. Combine sugar, corn syrup, and water in a heavy medium saucepan. Insert a craft stick into base of each apple, pushing 2/3 of the way through. butter the parchment and set the sheet aside. Butter a cookie sheet and line it with parchment paper.INGREDIENTS12 medium tart, firm-textured apples (preferably unwaxed organic apples)ġ dram (1 teaspoon) LorAnn Cinnamon Roll Super-Strength Flavoring or for a HOT version, use 1/2 to 1 teaspoon LorAnn Cinnamon Oil If you like your candied apples HOT then use LorAnn's famous Cinnamon Oil. For a mild, creamy cinnamon flavor use LorAnn's Cinnamon Roll Flavoring. Green Granny Smith apples look especially nice with the red candy coating but you can use any tart, firm apple.
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