Tuesday, October 25, 2011


A tray of candied or caramel

-Shown below is a commonly used recipe for candy apples.

2 - cups light brown sugar
2/3 to 1 cup - water
1 - tablespoon light corn syrup
1/2 - teaspoon lemon extract
3 - dashes of fresh cinnamon
6 to 8 apples with sticks (skewered)

Combine all ingredients except the lemon extract into a small, deep saucepan. Mix with a wooden spoon to evenly distribute the ingredients; place over medium high heat, stirring until sugar is dissolved. Be sure that all the ingredients come to a boil and reach about 290° to 300° on your candy thermometer. Once the product has reached it's set temperature, add the lemon extract and you are ready to start dipping your apples! Be careful when dipping because the candy will be very hot.

No comments:

Post a Comment