Caramel apples: a recipe for ancient delicacies

Without caramel apples, not a single Halloween can take place, because with their help a traditional festive game is organized, during which this treat should be eaten with the hands tied behind its back.

The Far East is the place where caramel apples appeared. The recipe for caramelization was used there only to prolong the preservation of the fruit, and later this dish became a favorite dish of Europeans. The story of how Louis XV, in response to the claims of the Minister of Finance that the French people lack bread, said: "If they have finished bread, let them eat caramel apples!" At present, apple dessert is fondly loved by most Americans and Europeans.

Caramel apples: recipe

This dish can be enjoyed not only in restaurants, but also at home. Caramel apples are not difficult to cook yourself. For this delicacy the most accurate, ripe, undamaged fruit is selected. It is best to eat unsweetened apples with a slight acidity, so that dessert in combination with caramel does not turn out to be sweetly sweet. Fruits should be thoroughly rinsed under warm water, then cut out the pedicels and insert in their base short (7-8 cm) twigs made of wood or sticks for ice cream or sushi. Then the frozen apple can be eaten like a candy on a stick. After drying, the fruits are ready for caramelization.

Now let's talk about batter, which requires caramel apples. The recipe for it is as follows. 6 apples will need 150 grams. Sugar, 8 tbsp. L. Water, as well as about 1.5 tsp. Vanillin. Sugar with water should be mixed in a saucepan and, stirring, bring on a small fire to a boil. Caramel is considered cooked when the mixture has reached a golden brown color. At the end of the cooking process, add the vanilla to the pan and mix. Alternative version of the batter is melting the toffee (about 300 grams) in a water bath with the addition of 1.5 st. L. water.

Now we turn to caramelization. Each apple, holding it by a stick, should be dipped in caramel, followed - in ice water, and then again in the dessert. When used to make caramel toffee, immersion of fruits in water is not required. Now all that remains is to let the batter dry out, shifting the fruits to parchment paper. When it stiffens, you can taste the delicacy. Apples in caramel are ready!

Cooking tips

There are many ways to diversify the taste that caramel apples are famous for. The recipe is easy to come up with, and adjust it to your preferences. If you include the imagination, you can invent a completely new way of making caramel apples. So, you can add chopped nuts, popcorn, coconut shavings, confectionery powders to the dish. To do this, sprinkle with the selected ingredients, the apples dropped in the clay before it freezes. You can use melted chocolate instead of caramel (or in addition to it). Another creative solution is color additives, which must be mixed in advance with caramel. Then apples will delight the eye with their cheerful color scheme. Bon Appetit!