Today, most people add red food coloring to toffee or caramel to make a version of the candy apple. Check out this post! Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. The caramel will be the right temperature to set up properly on the apple. ; fruit scrubber – to get the wax off the apples. Fill a pot with water, bring to a boil, then dip your apples, about 5 -8 seconds and wipe quickly with a paper towel. Tip #5 - Cool the caramel to 190 degrees before dipping apples If you dip the apples as soon as the caramel is made, it will slide right off. A lot of people mix up the terms candy apple, toffee apple, and caramel apple. This is not necessary, but it will help you a long a bit. How To Make Candy Apples: Step#1. Buy Now → thermometer. To address that problem, I wrote an entire post: How to Make Bubble Free Candy Apples. The candy will stick in an instant! Candy Apple Boxes. To remove the wax, simply boil 6 cups water with 1 tablespoon white vinegar. Without any more rambling – here are my suggestions for making bubble free candy apples. In a heavy-bottomed saucepan mix together 2 cups sugar, 3/4 cups water, 1/2 cup light corn syrup, 1/2 teaspoon red food coloring (I use the gel kind, like this) and 1/2 tsp. Tools for Candied Apples. I like to try one apple and see if the caramel is setting up. Waiting until the caramel has cooled to about 190 degrees is ideal. First, buy organic apples if you can. The wax from the apple and water causes the bubbles. There are a few things you’ll need in order to make candy apples easier: parchment paper – to allow the candy apples to set without sticking. While caramel and toffee apples are basically identical (the main difference is usually butter), candy apples were originally made with hard-shell candy coating. Preventing bubbles on candy apples involves dipping them in very hot (even boiling) water to clean the wax off. cinnamon extract (optional).. The apples you see pictured in this post were not organic, so it’s clearly not a deal breaker. The most common problem with candy apples is getting bubbles on them. Simple syrup is: 2 part sugar 1 part water For this example I used; 1 cup sugar (use pure cane sugar as other sugars such as beet sugar have different melting points and will react differently) 1/2 cup water The mixture will start out cloudy. Some people also add shortening or butter to the mixture to prevent it. If you’re doing the hard candy apples make sure you let them sit for … The bubbles can be avoided by cleaning the apple very good and also by making sure that the apple is completely dry. How to Prevent Bubbles on Candy Apples. Let me explain. ; popsicle sticks (or lollipop sticks) – for holding the apples. The syrup (candy mixture) I am using to show the Cold Water Test is a simple syrup. Do you need packaging supplies for candy or caramel apples? For bubble free apples, make sure the wax is cleaned off apples. This can lead to a predicament though. Add sticks or skewers into the apples … Apples often come with a waxy coating, which will prevent the candy from sticking to the surface. Wash the apples very well in hot water (any residue left on the apples will either make the candy bubble or resist sticking to the apples), and dry completely. ; candy thermometer – to accurately get the candy to hard crack stage. Buy Now → Candy Apple Sticks. Shopping for Candy Apples. The mixture will be bright red like this. 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