![]() Bring the mixture to a boil and boil, stirring constantly, until the caramel turns a medium golden brown and measures 290☏ on the thermometer, about 5 minutes. In the saucepan with a candy thermometer attached, melt the butter into the sugar, corn syrup, orange zest, and orange juice over high heat. Set a wire rack over a parchment-lined baking sheet.Ĭhoose a saucepan that is not too wide and has tall sides, as you need to create a “caramel bath” for dipping the apples. ![]() Insert the pointed end of a skewer through each apple core, so that it will hold it securely while dipping. Serve soon after preparation, so that the caramel coating remains fresh and tasty. Press the toasted pine nuts into the chocolate coating. Chill until the chocolate is mostly hard. Dip the bottom third of each apple into the melted white chocolate.When hard, cut any dripping caramel off with a heated knife. Place the apples on the cooling rack to allow the caramel to drip. Make sure that the caramel is not cold and the coating too thick. Dip each apple completely in the caramel.Remove from heat and add enough food coloring to achieve a ruby red shade. ![]()
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