I hope you all had a wonderful weekend! Mine was just great! Saturday my bestie and I went to the Chocolate and Fine Dessert Show at Navy Pier. It was awesome! I had never tasted or seen such delicious sweets in my life! Here are just a few of the samples we had.
There were tons of chocolate and toffee samples. We had so many we didn’t even need lunch!
The chefs and pastry chefs that create these masterpieces are artists! They were amazing!
When I was young and we would go to Mexico there were these awesome sweet apples that could have pulled out our teeth or fillings. But we didn’t care. We ate them anyways. They were so good that it was worth the risk. We were lucky enough that after licking and finally eating the entire apple our teeth and fillings were still intact. I had such a taste for these apples that I had to find a recipe for them. In Spanish we call these “amieladas”. I had no idea what the name in English was but I just searched for whatever I could think of that they might be called in English and I found them…Candy or Candied Apples! I was so excited!
I had never in my life used a candy thermometer so I was really scared. It was super neat just watching the temperature raise on the thermometer. I was so relieved when the thermometer didn’t break and shards of glass (or whatever it’s made of) went into my eye. That would definitely have been like a Halloween trick!
- 12 small red or green apples, any variety
- 12 lollipop or popsicle sticks
- 3 cups white sugar
- ½ cup light corn syrup
- 1 cup water
- ½ teaspoon red food coloring
Equipment: candy thermometer
Wash and thoroughly dry the apples as good as possible to get the waxy film off of them. Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper and coated with cooking spray.
Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
Remove the candy mixture from the heat and carefully stir in the red food coloring (it may splash, so be very careful). You may have to add more than the designated ½ teaspoon, depending on the quality and strength of your food coloring.
One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.
If the candy mixture gets too hard during the dipping process, simply re-heat it over medium heat and continue coating the apples.
You want to work kind of fast because the candy gets hard quickly. I wanted a heavy coat of candy on my apples so I dipped each apple twice. I should have let more candy excess come off the apples but I was so scared to make them that I just wanted to do it! Needless to say that candy excess did not go to waste…we ate it.
These apples were so delicious and brought back so many memories!
Recipe source justataste