The apples will need to be dipped in the caramel almost straight away, before it hardens.Īny sweet and ripe eating apples can be used, such as Jazz's or Royal Galas.

Speed is imperative when the caramel has reached the correct stage (whilst also being cautious on splashing any).

Place back on the heat if the desired shade hasn’t yet been reached.

When beginning to colour, you can remove the pan from the heat and gently swirl the mixture in order to see it’s true colour as the bubbles subside.

Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat. Remove the stems, and stick the skewers firmly in the stem ends. Sugar burns very quickly and requires a constant eye on it to make sure you’re removing the mixture from the heat at the correct time. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

When making a caramel, do not walk away from it.When the mixture is boiling, no longer agitate it with the handle of the wooden spoon.If some are still left when the mixture begins to boil, they’ll contaminate the mixture and attract the dissolved sugar crystals, turning the entire mixture back into crystals again. Crystallisation occurs because sugar crystals attract each other. If you boil prior to this, your mixture will crystallise. Only begin to boil your mixture once all of the sugar has dissolved.If this does occur, use a wet pastry brush to wash any of the sugar crystals back into the mixture. It’s crucial that you avoid any of the mixture splashing up the sides of the pan.You can use the handle of a wooden spoon to occasionally stir the mixture gently, in order to help aid in the sugar dissolution.Heat your sugar and water on a very low heat to begin with, until all of the sugar has dissolved.As stated above, it can reach around (and in excess of) 194☌, so be careful of fingers and splashing any on bare skin.

When working with sugar, be sure to be extra careful.Follow our top tips for a great caramel every time. Sugar work can be tricky and requires extreme patience in order to be successful. We need the sugar to reach its furthest stage for this recipe (the caramel stage, which is when the liquid reaches approximately 194☌). If you dissolve and heat sugar in water, it reaches various stages throughout that are useful for different things. This foolproof recipe makes for an unexpected and fun dinner party dessert, or a popular treat at a kids' birthday party. You just can't go wrong with a crunchy toffee apple.

Candy apple ingredients