The fragrant apples covered with the stiffened caramel – surprisingly tasty and beautiful delicacy. Caramel can be both golden-brown, and red. Plain ingredients, simple culinary manipulations – can also be pleased relatives with an interesting dessert. Children will be especially glad!
This dessert is traditional for house cookery of the USA and Great Britain. Apples in caramel are considered as autumn and winter delicacy and are cooked for Halloween, Thanksgiving Day, Day of Guy Fox, Christmas. This tradition is connected with a season of gathering apples and opportunities of their storage. But now apples can be bought at all seasons of the year therefore it is possible to prepare this sweet when want.
It will be necessary for preparation of a dessert for you:
- apples – 5 pieces;
- sugar (it is better brown) – 1 article; - a table vinegar – 1 tsp; - a desi – 1 tablespoon; - water – 110 ml (it is slightly less, than a half-glass); - wooden skewers – 5 pieces; - wax paper for pastries – 1 leaf.
Sourish and firm grades of apples will become the optimum choice. For example, Grenni Smith, Cox's ranetka. But it is optional: there are also fans of sweet apples in caramel. It is possible to use a sweet grade, having sprinkled apples lemon juice.
Classical apples in caramel as follows are cooked. Put on a plate a big pan with water and bring to the boil. The washed-up apples need to be strung on skewers, having pierced fruits from a fruit stem to the center. Lower apples for a couple of minutes in boiled water, then take out and dry by means of napkins or a paper towel. (This procedure is necessary for dissolution of natural wax on a peel that will allow caramel to stick better to apples. But it is possible and to wash up just carefully apples, the main thing is to dry well). Mix sugar and water in a small pan (best of all to take a ladle with the handle). Put on fire and wait for full sugar remelting. Lower fire. Put a desi in the begun to boil syrup and pour in vinegar. You boil syrup on the reduced fire within 8–12 minutes. Don't forget to stir slowly! As a result water will gradually boil away, and at you viscous caramel will turn out. Now dip into the boiling caramel apples on skewers. Act quickly, but it is careful: caramel can scatter hot splashes. It is the best of all to incline a pan (that is why the ladle with the handle is most convenient), to lower in caramel and few times to wrap up apple around an axis. Spread out ready delicacies on wax paper for hardening.
Do you want to play with tastes? Add to caramel together with vinegar and butter also ½ teaspoons of cinnamon. For acid it is possible to add a spoon of lemon juice. And for red color in caramel put food color.
After apples in caramel are ready, they can be inwrapped in waxen paper, having wrapped up it, as around Chupa Chups, and having strong tied up. Two – such "candies" can be stored three days in the fridge, and with approach of a holiday – to distribute as tasty souvenirs. The recipe of apples in caramel is and in the east. It differs from western a little. Chinese cook apples in caramel not whole, and cut on segments (quarters or eighths of a pound). It is rinded, and apples are sprinkled by lemon juice – that didn't darken. Then in a bowl mix 100 g of flour and 15 g of starch. Separately it is necessary to mix 150 ml of milk and three proteins. This mix joins flour, everything mixes up. Having rolled in segments of apples in this mix, it is necessary to fry them in hot fan and to shift to a tissue. Caramel is cooked by a usual image, but the sesame tablespoon is added to it. Apples fall to this sweet weight. And at once it is necessary to dip segments of apples into ice water that caramel instantly hardened.