Brazilian recipe
Brazilian Candy Apples
Brazilian candy apples are a traditional treat made with a crisp, vibrant red sugar shell, beloved for their classic flavor and simple preparation.
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Ingredients
1 kg granulated sugar
500 ml water
1 tablespoon vinegar
Red food coloring (powder or liquid)
12 apples (small to medium size)
500 ml water
1 tablespoon vinegar
Red food coloring (powder or liquid)
12 apples (small to medium size)
Where to find ingredients
Granulated sugar and vinegar: Available at any standard grocery store
Apples: Available at produce markets or the produce section of grocery stores
Red food coloring: Found in the baking aisle of supermarkets or specialty confectionery supply stores
Wooden sticks: Available at craft stores, party supply shops, or the kitchen supply aisle
Apples: Available at produce markets or the produce section of grocery stores
Red food coloring: Found in the baking aisle of supermarkets or specialty confectionery supply stores
Wooden sticks: Available at craft stores, party supply shops, or the kitchen supply aisle
Preparation
- Wash and thoroughly dry the apples
- Insert 1 or 2 wooden sticks into each apple to ensure they are stable for dipping
- Lightly grease aluminum trays or baking sheets with a very small amount of oil
- Place the sugar, water, vinegar, and red food coloring into a pot
- Do not use a spoon to mix the ingredients
- Gently swirl the pot to incorporate the ingredients
- Use high heat until the mixture comes to a boil
- Reduce the heat to medium and simmer for approximately 25 minutes
- To test the consistency, dip a stick into the syrup and drip a small amount onto a greased tray
- Wait a few seconds and press with your finger
- If the syrup forms a solid, hard drop that makes a sound when tapped against the tray, turn off the heat immediately
- Begin dipping the apples into the syrup
- Place the dipped apples onto the previously greased tray to set
Notes
The ideal approach is to work as quickly as possible once the syrup is ready, as it will naturally begin to harden as it cools. Please note that you should avoid using spoons or utensils to stir the sugar syrup, as this can cause crystallization.
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