Brazilian recipe
Candy Apples (Maçã do Amor)
A traditional Brazilian treat, these candy apples are beloved for their vibrant red shell and simple preparation.
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Ingredients
1 kg sugar
500 ml water
1 tbsp vinegar
Red food coloring (powder or liquid)
12 apples (small/medium)
500 ml water
1 tbsp vinegar
Red food coloring (powder or liquid)
12 apples (small/medium)
Where to find ingredients
You can find these ingredients at any local supermarket, grocery store, or online specialty baking supply shop.
Preparation
The Apples:
Wash and dry the apples thoroughly.
Insert 1 or 2 sticks into each apple to ensure they stay stable while dipping.
Lightly grease baking sheets or trays with oil.
The Syrup:
Combine all ingredients in a saucepan.
Do not use a spoon to stir, as this can cause the sugar to crystallize.
Instead, gently swirl the pan to mix ingredients.
Use high heat until it boils, then reduce to medium and simmer for about 25 minutes.
Test the syrup by dipping a stick into it and dropping a small amount onto a tray.
If it hardens and makes a clicking sound when pressed, turn off the heat immediately and begin dipping the apples, placing them onto the greased tray.
Wash and dry the apples thoroughly.
Insert 1 or 2 sticks into each apple to ensure they stay stable while dipping.
Lightly grease baking sheets or trays with oil.
The Syrup:
Combine all ingredients in a saucepan.
Do not use a spoon to stir, as this can cause the sugar to crystallize.
Instead, gently swirl the pan to mix ingredients.
Use high heat until it boils, then reduce to medium and simmer for about 25 minutes.
Test the syrup by dipping a stick into it and dropping a small amount onto a tray.
If it hardens and makes a clicking sound when pressed, turn off the heat immediately and begin dipping the apples, placing them onto the greased tray.
Notes
It is important to work quickly once the syrup is ready, as it will naturally harden as it cools.
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