Candy apples for a gourmet Christmas
This is the season for traditions, childhood memories and precious moments shared over heart-warming treats. With their tangy freshness and sweet crunch, candy apples bring a gourmet note of nostalgia to our festive celebrations. A little interlude of sweetness that pleases the young and also the older ones.
Ingredients
200 ml water
400 g. sugar
30 g. butter
red colorant
Preparation
Start by preparing the caramel. Mix the water and sugar in a saucepan. Bring to the boiling point, watching carefully. If you have a kitchen thermometer, let it cook until it reaches a temperature of 150°C. Without a thermometer, this corresponds to about 10 minutes of boiling, but keep an eye on it to prevent the caramel from burning.
In the meantime, prepare the apples: wash and dry them thoroughly, then insert a stick into the center of each one, making sure it's well embedded so you can handle the apples easily.
Once the caramel has reached the right temperature, add the butter and coloring. Mix well. Without waiting, dip the apples one by one into the caramel and roll the stick between your fingers until the apples are well coated with caramel. Drain lightly, then arrange the apples on parchment paper. Leave to dry for 30 minutes before removing from the paper. They are best eaten within two days of preparation.
