Caramelized Bewitched Apples Recipe
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Stark apples (or any variety of your choice) | 4 |
| Ground cinnamon | ½ teaspoon |
| Food coloring | As needed |
| Water | 100g |
| Sugar | 500g |
| Cream of tartar | ½ teaspoon |
| Glucose (or corn syrup) | 250g |
Instructions:
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Prepare the Apples: Begin by removing the stems from the apples. We used the Stark variety for this recipe, but any firm, tart apple will work. After removing the stems, wash the apples thoroughly under cold running water to ensure they are clean and ready for the caramel.
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Start the Sugar Syrup: In a large, high-sided saucepan, pour in the 100g of water. Add the sugar to the water and stir briefly with a wooden spoon to begin dissolving the sugar. Place the saucepan over medium heat and allow the mixture to start heating up. Keep stirring occasionally to prevent the sugar from sticking to the bottom of the pan.
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Cook the Syrup: Once the sugar has dissolved and the syrup begins to simmer, increase the heat slightly. Let the syrup come to a boil, allowing it to bubble and cook until it reaches around 125°C (257°F). You’ll need a candy thermometer to monitor the temperature for accuracy.
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Add Flavor and Color: Once the syrup has reached the desired temperature, it’s time to add the ground cinnamon. Stir the mixture briefly to incorporate the spice. Then, add the food coloring gradually, just a small amount at a time. Keep stirring until the syrup takes on a deep, rich red color. You can adjust the amount of food coloring depending on how vibrant you want the final result to be. Stir constantly to ensure an even distribution of color.
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Incorporate the Cream of Tartar: With the syrup at the desired color, sprinkle in the cream of tartar. Stir thoroughly to ensure that it dissolves completely into the syrup. This will help stabilize the sugar syrup and create a smoother coating for the apples.
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Continue Cooking: Reduce the heat to low and let the syrup simmer for another couple of minutes, stirring occasionally. The caramel should now have a glossy and smooth texture, perfect for coating the apples.
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Prepare the Apples for Dipping: Insert a long, sturdy stick (like a skewer or popsicle stick) into the top of each apple, where the stem was originally located. The stick will serve as the handle for dipping the apples into the caramel.
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Dip the Apples: Carefully lower each apple into the caramelized syrup, ensuring it is completely coated in the glossy, red caramel. Hold the apple above the saucepan for a few seconds to let any excess caramel drip off.
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Cool and Set: Place a sheet of parchment paper on a tray or platter. Gently lay each apple onto the parchment, ensuring that they are not touching each other. Leave the apples to cool and set for about 1 hour. During this time, the caramel will harden and form a beautiful, crisp shell around each apple.
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Enjoy the Magic: After the hour has passed, the caramelized bewitched apples will be ready to enjoy. Each bite offers a perfect combination of tart apple and sweet, spiced caramel—a treat that’s both fun and festive for any occasion!
Notes:
- The use of food coloring gives these apples their signature look, but it’s optional. You can skip it for a more natural, golden caramel appearance.
- Be careful when working with hot syrup; always use caution to avoid burns or accidents.
- These caramelized apples are perfect for Halloween, parties, or as a sweet snack during colder months. Feel free to experiment with different types of apples to find your favorite flavor combination!
Enjoy your Caramelized Bewitched Apples, a simple yet magical dessert perfect for all ages!
