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candy apples

door Linda Terrizzi

Especially for Halloween we decided to also place a recipe from another (namely the American) kitchen. These deliciously sweet candy apples match very well with the Antillean taste.

The art of the candy apples is of course in decorating. When the apples have been dipped first in the caramel and then in the melted chocolate, it is important to decorate them quickly… before the chocolate hardens!



INGREDIENTS:

  • 8 (sour) apples
  • 8 wooden sticks
  • 150 gr butter
  • 400 gr sugar
  • 100 ml corn syrup, white
  • 1 can of condensed milk (400 ml)
  • 1 cap of vanilla essence
  • 200 gr dark chocolate, melted
  • sprinkles, chopped nuts, sprinkles, m&ms, etc. – to decorate

PREPARATION:

Bring a large pot of water to the boil and dip the apples one by one in the boiling water for a few seconds.

Dry the apples with paper towels to remove any leftover wax from the skin.

Insert a wooden stick in each apple.

Cover a baking sheet with baking paper.



Heat the butter, sugar, corn syrup and condensed milk together over medium heat.

Let the mixture boil while still stirring well.

Let it thicken to make the caramel.

Boil the caramel until it is 120 degrees. This takes about 20 minutes.



TIP: If you cannot measure the temperature with a thermometer, you can always drop a drop of the mixture into a glass of cold water. It has the right temperature when it forms a soft ball.

Remove the pan from the heat and add the vanilla essence. Stir well again.

Now dip the apples one by one in the hot caramel and place them on the baking tray.

Let the caramel cool and harden.

The chocolate can now be melted au bain Marie: bring a layer of water to the boil in a pan and place a dish on it. Melt the chocolate in this bowl.

Quickly dip the apples in the chocolate and then decorate with sprinkles, chopped nuts, candies, etc.



Eat tasty and happy Halloween!


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